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Vegan Pasta Alla Norma
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5 from 3 votes

Vegan Pasta Alla Norma

Our Vegan Pasta Alla Norma is a satisfying and hearty yet healthy pasta dish made with roasted aubergines or eggplants, marinara sauce, fresh basil, yeast flakes, and spaghetti.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: Vegan Pasta Alla Norma
Servings: 4 people
Calories: 604kcal


  • 450 g spaghetti
  • 2 tablespoon olive oil
  • 2 eggplants or aubergines
  • 3-4 garlic cloves
  • A handful fresh basil
  • 800 g canned plum or San Marzano tomatoes
  • Salt and pepper to taste


  • Chili flakes
  • Yeast flakes


  • Preheat the oven to 200C or 400F. Prepare the aubergine or eggplant. Cut into cubes the eggplants, place the cubes in a big mixing bowl and drizzle with olive oil and salt. Make sure all the eggplant cubes are slightly coated (you don't want them too oily).
  • Place the cubes onto a baking tray and bake until the cubes are cooked through (25-30 minutes).
  • Make the marinara sauce by heating some oil in a non-stick pan. Add the garlic finely chopped and cook for a couple of minutes.
  • Add the canned tomatoes and mix. Leave the sauce simmering for 10 minutes and optionally, add a bit of sugar or maple syrup if the sauce is too acidic.
  • Add the baked eggplant and chopped fresh basil.
  • Cook the pasta following the packet instructions and save some of the pasta water. Once the pasta is cooked and drained, add the pasta into the sauce, stir until all the ingredients are perfectly combined and add some pasta water to get the perfect consistency.
  • Season with salt and pepper to taste and serve with yeast flakes and a sprinkle of chili flakes.


Calories: 604kcal | Carbohydrates: 113g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 276mg | Potassium: 1370mg | Fiber: 14g | Sugar: 20g | Vitamin A: 483IU | Vitamin C: 24mg | Calcium: 116mg | Iron: 5mg