Eggplant Pasta alla Norma
with Parmesan & Parsley
Pasta alla Norma is the Sicilian staple that everyone will love! Roasted eggplant is tossed through a rich tomato sauce with golden strings of spaghetti to hold it all together. We’ve added a couple of other veggies to ours for added goodness; you won’t need to be a vegetarian to love this meat-free meal!
This recipe is under 650kcal per serving.
We’ve replaced the courgette in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
eggplant
1
tomato
1
carrot
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
2 clove
garlic
½
Onion
1 sachet
Garlic & Herb Seasoning
1 packet
passata
pinch
chilli flakes
1 sachet
vegetable stock powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut eggplant into 1cm chunks. Cut tomato and carrot into bite-sized chunks.
• Place eggplant, tomato and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Pour boiled water into a large saucepan over high heat with a pinch of salt. • Cook spaghetti in the boiling water and cook, until ‘al dente’, 10 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain spaghetti, then return to saucepan.
• Meanwhile, finely chop garlic and onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add passata, a pinch of chilli flakes (if using), vegetable stock powder, the butter, brown sugar and reserved pasta water. Simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat and stir through the roasted vegetables and cooked spaghetti. Season to taste.
• Divide eggplant pasta alla Norma between bowls and garnish with grated Parmesan cheese. • Tear over parsley to serve. Enjoy!