Vegan Pasta alla Norma by Isabella
Introduction
Welcome to the heart of Italian vegan cuisine! Tonight's simple yet delightful dinner is a plant-based twist on the classic Pasta alla Norma. This dish boasts the richness of roasted eggplant, tanginess of tomatoes, and creaminess of homemade vegan ricotta cheese.
Ingredients
- 200g spaghetti
- 1 medium eggplant, cut into cubes
- 2 cloves of garlic, minced
- 400g canned diced tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Handful of fresh basil, chopped
- 100g homemade vegan ricotta cheese
- 1 teaspoon chili flakes (optional)
Instructions
- Preheat the oven to 200°C (390°F) and toss the eggplant cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden brown.
- While the eggplant is roasting, cook the spaghetti according to the package instructions. Reserve some pasta water for later.
- Heat the remaining 1 tablespoon olive oil in a pan, add the minced garlic, and sauté until golden. Add the canned tomatoes, salt, pepper, and chili flakes if using. Let it simmer for about 10 minutes.
- Once the eggplant is done, add it to the tomato sauce. Then, add the cooked spaghetti and some pasta water if needed, stirring until well combined.
- Serve the pasta hot, topped with vegan ricotta cheese and fresh basil.
Buon appetito! Enjoy this heartwarming Italian vegan delight, perfect for a cosy dinner at home. Remember, good food is all about the love and creativity you put into it!
Isabella