Vegan Baked Pasta Alla Norma ๐Ÿ’œ๐Ÿ’œ ๐Ÿ ๐Ÿ

vegan baked pasta alla norma multip img ebae



Vegan Baked Pasta Alla Norma ๐Ÿ’œ๐Ÿ’œ ๐Ÿ ๐Ÿ
Last night I catered a big dinner party and tried out this new recipe. I love it! It combines ๐Ÿ† with ๐Ÿ… ๐Ÿง„ capers and red chili flake.
Here’s the recipe…
๐Ÿ’œ๐Ÿ†๐Ÿ๐Ÿ…๐Ÿง„๐Ÿ’š
Ingredients:
2 big Italian globe eggplants, perked and cut into 1/2-inch cubes
2 cups (1 pint) cherry tomatoes
6 cloves garlic, minced
2 tablespoons oregano
1 teaspoon red chili flake
1/2 pound linguini pasta
1 can (5 ounce) tomato paste
1 cup plain almond milk (or other plant milk)
2 tbsp capers, drained
2 tbsp fresh basil, torn
1 package @cheezeandthankyou Parmesan, grated or shredded
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Procedure:
Line a large sheet pan with parchment. Roast the eggplant, tomatoes, garlic, oregano, and red chili at 425 until tomatoes burst, 25-30 minutes. Stir every 10 minutes for even browning.
Meanwhile, boil the pasta Al dente (2 minutes shy of done). Also, whisk together tomato paste, almond milk, carriers, fresh basil, and 1/2 of the vegan parmesan together in a bowl.
When the eggplant is done roasting, combine with the cooked pasta and tomato paste mixture. Transfer to a baking dish. Sprinkle on remaining vegan Parmesan.
Bake at 400 until golden, 15-20 minutes.
Let cool 5 minutes. Slice and serve.
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