Pasta alla Norma, a classic Sicilian dish, gets a delicious vegan makeover that will please even the most discerning palates. This plant-based version replaces the traditional ricotta salata with a vegan ricotta cheese alternative, providing a rich and satisfying texture. The star of the dish remains the same: perfectly roasted eggplant, which lends a smoky depth to the vibrant tomato sauce. Fresh basil adds a pop of color and aromatic flavor, while al dente pasta ties everything together in a harmonious blend. Whether you're vegan, lactose intolerant, or simply looking to expand your culinary horizons, this vegan pasta alla Norma offers a taste of Sicily that's both comforting and guilt-free.
Ingredients:
- 1 large eggplant, cut into 1/2-inch cubes
- 400g pasta (rigatoni or penne)
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 large can (400g) of fire roasted crushed tomatoes
- 1 tsp dried oregano
- Red pepper flakes (optional, to taste)
- Fresh basil leaves
- Salt and pepper to taste
- Vegan ricotta or nutritional yeast (optional, for topping)
Vegan Ricotta (optional):
- 1 block firm tofu
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tbsp olive oil
Instructions:
1. Salt eggplant cubes and let sit for 30 minutes to remove bitterness. Pat dry.
2. Preheat oven to 425°F (220°C). Toss eggplant with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until golden and crispy.
3. If making vegan ricotta, blend tofu and other ingredients until smooth.
4. In a large pan, heat remaining olive oil. Sauté garlic until fragrant.
5. Add crushed tomatoes, dried oregano, and red pepper flakes (if using). Simmer for 15 minutes.
6. Cook pasta according to package instructions.
7. Mix roasted eggplant into the tomato sauce.
8. Combine pasta with sauce, top with fresh basil.
9. Serve with vegan ricotta or nutritional yeast sprinkled on top.
Enjoy your vegan Pasta alla Norma!
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