Easy Weeknight Eggplant Pasta - Pasta Alla Norma

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By Liz Miu

Easy Weeknight Eggplant Pasta - Pasta Alla Norma

Name: Easy Weeknight Eggplant Pasta - Pasta Alla Norma
Cuisine: European, Italian, Mediterranean
Ingredients: 300g eggplant; 3 tbsp olive oil; 1/2 tsp salt; 1 shallot, minced; 3 garlic cloves, minced; 1/4 cup white wine; 1/2 tsp black pepper; 1/2 tsp chilli flakes, optional; 1 cup your favourite marinara sauce; 200g pasta, penne; 1 large handful basil, to serve; 3 tbsp vegan parmesan to serve

3 steps

An easy, satisfying weeknight pasta with roasted eggplant in a tomato sauce.

Updated at: Thu, 17 Aug 2023 11:28:12 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories697.5 kcal (35%)

Total Fat25.3 g (36%)

Carbs96.3 g (37%)

Sugars14.8 g (16%)

Protein16.7 g (33%)

Sodium1170.9 mg (59%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

300geggplant

3 Tbspolive oil

½ tspsalt

½ tspblack pepper

½ tspchilli flakes

optional

1 cupmarinara sauce

200gpasta penne

1 handfulbasil

large, to serve

3 Tbspvegan parmesan

to serve

Instructions

Step 1

Chop your eggplant into small cubes and toss in 2 tbsp olive oil and some salt. Airfry for 15-20 minutes at 200ºC until golden brown.

Step 2

Bring a pot of water to the boil and add a 1/2 tbsp of salt. Once boiling, add your pasta and cook for 10 minutes or until al dente - save 1/2 cup pasta water and drain the pasta,

Step 3

As your pasta is cooking heat another pan and add 1 tbsp olive oil. Fry shallot, garlic, chilli and pepper for a minute or so until the shallots soften. Add the white wine and cook for another minute. Add the sauce and eggplant and lower the heat. Simmering and stirring occasionally until the pasta is ready. Drain your pasta and add it into the sauce with the pasta water. Stirring until the sauce clings onto the pasta. Serve immediately and top with plenty of fresh basil and parm!