Eggplant Pasta alla Norma
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Eggplant Pasta alla Norma

Eggplant Pasta alla Norma

with Double 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!

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!

Tags:
Veggie
Allergens:
Gluten
Milk

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

2 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

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Nutrition Values

Energy (kJ)2884 kJ
Calories689 kcal
Fat23.4 g
of which saturates11.3 g
Carbohydrate90.4 g
of which sugars18.4 g
Dietary Fibre13.7 g
Protein23.7 g
Sodium1338 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Pan
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut eggplant into 1cm chunks. Cut courgette and carrot into bite-sized chunks.

2
2

• Place eggplant, courgette 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.

3
3

• 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.

4
4

• 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.

5
5

• Reduce heat to medium, add passata, a pinch of chilli flakes (if using), vegetable stock powder and the butter, brown sugar and reserved pasta water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat and stir through the roasted vegetables and cooked spaghetti. Season to taste.

6
6

• Divide eggplant pasta alla Norma between bowls. • Garnish with grated Parmesan cheese. Tear over parsley to serve. Enjoy!