Vegan Pasta Alla Norma Vegan Eggplant Pasta
Dive into the comforting flavors of Vegan Pasta Alla Norma, a delightful twist on a classic Sicilian dish featuring tender, golden-brown eggplant simmered in a rich tomato sauce infused with garlic, oregano, and a hint of red pepper flakes. This hearty vegan pasta recipe pairs perfectly with rigatoni or spaghetti, soaking up the velvety sauce for a burst of Mediterranean flavor in every bite. Highlighted with fresh basil and optional vegan parmesan for an extra layer of indulgence, this recipe is as wholesome as it is satisfying. Ready in under an hour, it’s a perfect choice for a flavorful weeknight dinner or an impressive meatless option for entertaining. Whether you're a fan of plant-based cooking or simply seeking a vibrant pasta dish, this Vegan Eggplant Pasta delivers bold taste with minimal effort.
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Recipe Information
Ingredients
- 2 medium (about 1.5 lbs total) eggplant
- 4 tablespoons extra-virgin olive oil
- 4 large garlic cloves
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 0.5 cup fresh basil leaves
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
- 12 ounces rigatoni or spaghetti pasta (dry, vegan)
- 0.5 cup vegan parmesan cheese (optional)
Instructions
Cut the eggplants into bite-sized cubes, about 1-inch in size. Sprinkle with a generous pinch of salt, toss to coat, and let sit for 20 minutes to remove excess moisture and bitterness.
While the eggplant is resting, bring a large pot of salted water to a boil in preparation for the pasta.
Rinse the eggplant thoroughly under cold water and pat dry using a clean kitchen towel or paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add half of the eggplant cubes and sauté until golden brown and tender, about 5-7 minutes. Remove and set aside. Repeat with the remaining eggplant and the remaining 2 tablespoons of olive oil.
In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.
Add the crushed tomatoes, dried oregano, red pepper flakes, salt, and black pepper. Stir well to combine.
Reduce the heat to low, cover, and let the sauce simmer for 15-20 minutes, stirring occasionally.
While the sauce is simmering, cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta water before draining.
Once the sauce has simmered, add the sautéed eggplant to the skillet and stir to coat the eggplant with the sauce. If the sauce feels too thick, add reserved pasta water one tablespoon at a time until desired consistency is achieved.
Add the cooked pasta to the skillet and toss to combine with the sauce. Let the pasta cook in the sauce for 1-2 minutes to absorb the flavors.
Stir in the fresh basil leaves and adjust seasoning with additional salt and pepper, if necessary.
Serve hot, garnished with vegan parmesan cheese if desired.
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4956 mg | 215% | |
| Total Carbohydrate | 416.3 g | 151% | |
| Dietary Fiber | 71.5 g | 255% | |
| Total Sugars | 97.1 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 585 mg | 45% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 6735 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
