Recipe by: Vanessa Fernandez @recipe.refashioned

Serving Size: This recipe serves 4 people, perfect for a family dinner or a weeknight meal.

One of the greatest things about traditional cuisines is that many dishes are naturally vegan! Pasta Alla Norma is a shining example of this. While the traditional topping, ricotta salata, is not vegan (don’t worry—if you’re craving that creamy, nutty flavor, this recipe will help you achieve it without compromising the dish’s authenticity), this dish truly embodies what Italian cuisine is all about! A few simple, vegan-friendly ingredients come together to create an explosion of flavor.

Born in Catania, Sicily, Pasta Alla Norma is the perfect choice for those days when you don’t know what to cook. The beauty of this dish is that you probably already have the main ingredients in your kitchen—eggplant (the star of the dish), tomatoes, garlic, olive oil, and basil.

While we personally love using fresh passata tomato sauce, we often don’t have the time to make it from scratch. You can easily use pre-made tomato sauce (just be sure to choose one without added ingredients). We also love adding a little extra kick to the traditional flavors, which is why this recipe (thank you, Vanessa, for your wonderful creation!) enhances the classic dish with chili, onion, and vegetable stock. This version also veganizes the ricotta topping by using our delicious spreadable vegan cheese. Top it off with the best vegan parmesan alternative—Gondino (our favorite is the truffle flavor, which takes this dish to a whole new level!).

Fun Fact About Eggplants in Italian Cuisine: Eggplants were introduced to Italy by Arabs during the Middle Ages. Sicilians have mastered cooking them, and you can't visit Sicily without experiencing its perfectly cooked eggplant dishes.

Ingredients:

• 250g Gluten-free Red Lentil Pasta
• 1 jar of Tomato Passata
• 1 medium onion, diced
• 3 garlic cloves, sliced
• 1 red chili, sliced
• 1 large or 2 medium eggplants, washed, peeled partly, and diced
• 1 tsp paprika
• 1 veg stock cube
• 1 tbsp Vegan Spreadable Cheese
• 1 tbsp Vegan Parmesan Cheese Gondino Truffle, grated
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Some pasta water

Instructions:

1. Prepare the Eggplant: In a medium skillet, add the olive oil and preheat over medium heat. Add half of the aubergine and cook until it develops color, stirring often. Remove the cooked eggplant onto a paper towel-lined plate and continue with the remaining eggplant.
2. Sauté the Aromatics: Add a bit more oil to the pan and add the onion and garlic. Sauté for a few minutes until softened, then add the chili and cook for 30 seconds. Add the passata, salt, pepper, and some basil. Reduce the heat to medium and simmer for about 20 minutes.
3. Cook the Pasta: While the sauce is simmering, cook the pasta according to package instructions. Use some of the pasta water to thicken the sauce if needed.
4. Assemble the Dish: Drain the pasta and toss it into the sauce. Add the vegan cream cheese and the Gondino Truffle vegan parmesan. Mix well and serve hot, topping with more Gondino truffle cheese and fresh basil. You can add fried onions on top if you like.

Pasta Alla Norma, a naturally vegan dish, embraces the best flavors the Mediterranean has to offer. With the richness of eggplant, the freshness of tomatoes, and the indulgence of vegan cheese, it’s a hearty and satisfying dish that’s perfect for any occasion. If you ever find yourself in Sicily, just remember to skip the ricotta salata as a topping! Try this easy vegan Italian recipe today and don't forget to share your creations with us on Instagram using #VegalianoEats!

Tip: This recipe is gluten-free, but if you prefer, you can substitute regular pasta for the gluten-free option. For an extra creamy texture, try adding a bit more vegan cream cheese to the sauce.