Vegan Pasta Alla Norma by Jo Harding
Ingredients
2 medium aubergines, peeled + chopped into 1 inch pieces
3 tbsp Biona Extra Virgin Olive Oil
Salt + pepper to taste
2 x 400g cans Biona Chopped Peeled Tomatoes
1 clove garlic, minced
1 tsp dried basil
3 tbsp parsley, chopped
1/4 cup Biona Tomato Purée
1 small yellow onion, diced
1/4 tsp Biona White Wine Vinegar
1/4 tsp red pepper flakes (optional)
1 tsp dried oregano
220g Biona While Spelt Spaghetti
TO SERVE
1/2 cup vegan parmesan, finely grated
Fresh basil, chopped
Method
- Add tinned tomatoes, garlic, dried basil, salt, pepper, parsley and tomato puree to a food processor and blend until smooth.
- Heat 1 tbsp olive oil in large frying pan over a medium heat. Add the onion and cook until slightly softened, 3 mins.
- Stir in blitzed tomato sauce and white wine vinegar. Simmer on a medium low heat until thick, about 15 minutes.
- Preheat the oven to 200C / 180 fan and a line a large baking sheet with parchment paper. Add aubergines and toss with 2 tbsp olive oil and a good pinch of salt and pepper. Roast until golden and soft, about 35 - 40 mins, turning once.
- Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions until al dente. Drain and rinse pasta and drizzle with olive oil to prevent sticking.
- Stir roasted aubergine into sauce then add red pepper flakes and dried oregano. Stir in the pasta and gently toss.
- Serve in bowls and top with vegan parmesan, fresh basil, black pepper and more olive oil.
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