Spaghetti Alla Norma

This is my take on a simple Italian pasta dish that’s naturally vegan. Traditionally, the sauce is made of aubergine and tomato. I added butter beans for extra plant-based protein, and some lovely local organic courgette I had in the fridge too! This makes a simple weekday supper when you have time to let the vegetables roast, although there’s actually very little active cooking time. It’s full of flavour and would be perfect to serve to friends or family alongside homemade bruschetta or garlic bread, because lets face it – who doesn’t love Italian food?!

Spaghetti Alla Norma Recipe

Time: 50 mins
Serves: 3-4
Ingredients:

1 aubergine, sliced in half and then into thin strips

1 large courgette, sliced in half and then into thin strips

1 small onion, diced

2 cloves of garlic, crushed

1 tin of tomatoes (good quality organic tomatoes if you can afford)

1 tin of butterbeans

2 tbsp balsamic vinegar

Tomato puree

2 tbsp olive oil

1/2 glass of red wine

2 tbsp dried mixed/Italian herbs

400g wholewheat spaghetti

basil, salt, pepper and cheeze to serve

Method:

Firstly preheat the oven to 190 degrees. Chop all the vegetables. Put the aubergine and courgette in a baking dish and drizzle with 1 tbsp of olive oil. Roast for 35 minutes until tender. Meanwhile cook the pasta according to packet instructions. To make the tomato sauce, heat 1 tbsp olive oil and brown off the onion and garlic for a few minutes. Stir in the tinned tomatoes, red wine, vinegar, dried herbs and butterbeans. Simmer on a medium-low heat with the lid slightly off. Add the tomato puree to thicken the sauce as needed. Stir in the roasted vegetables when cooked and allow all the flavours to cook together for a few minutes. Divide the spaghetti between big bowls, dish the sauce on top and season to taste. Serve with torn basil leaves and grated cheeze.

Let me know if you give this a go on instagram @ohhappyveggie – I LOVE seeing your recreations! x

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