Pasta alla Norma

Pasta alla Norma is a delightful Sicilian dish reimagined for breakfast, featuring tender pasta tossed with roasted eggplant, a rich tomato sauce, and a sprinkle of vegan ricotta. This hearty meal is not only comforting but also packed with flavor and nutrition to kickstart your day.

Ingredients

• Pasta (preferably rigatoni) - 160 grams
• Eggplant - 200 grams, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Crushed tomatoes - 400 grams (canned)
• Basil leaves - 10 leaves, fresh
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Nutritional yeast - 3 tablespoons (for vegan ricotta)
• Tofu - 100 grams, firm
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Toss the diced eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until golden and tender.
3. While the eggplant is roasting, cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
5. Add the crushed tomatoes to the skillet, along with the roasted eggplant, and simmer for 5-7 minutes. Stir in half of the fresh basil leaves, salt, and pepper to taste.
6. In a small bowl, mash the tofu with nutritional yeast and lemon juice to create a creamy vegan ricotta.
7. Combine the cooked pasta with the sauce, tossing well to coat. Serve warm, topped with dollops of vegan ricotta and the remaining basil leaves.

Nutrition

• Calories: 520
• Protein: 18 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from eggplant and pasta, promoting digestive health.
• High in antioxidants from tomatoes and basil, supporting overall health.

Tags