Vegan Penne alla Norma with miso & dulse

Lunch / Dinner

Vegan Penne alla Norma with miso & dulse

While eggplant is the star of this Sicilian dish, anchovies and ricotta salata (a sharp sheep’s milk cheese) are traditional. But to make this dish vegan-friendly, we turned to miso and dulse, along with Kalamata olives and capers to deliver umami and briny flavors. And vegan Parmesan makes a decent sub for the typical aged ricotta.

Makes

4–6 servings

Total Time

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Ingredients

TOSS:

COOK:

MEANWHILE, HEAT:

STIR IN:

Eggplant Tip

Salting the eggplant helps draw out some of the excess moisture and helps jump-start the caramelization process while roasting, which builds flavor.

Instructions

Toss eggplant with salt in a colander; drain 1–2 hours. Rinse eggplant; drain and pat dry well.

Preheat oven to 400°.

Toss eggplant with 1 Tbsp. oil; arrange in a single layer on a baking sheet. Roast eggplant until tender and browned, flipping halfway through, 30 minutes.

Cook pasta in a pot of boiling salted water according to package directions; reserve 1 cup pasta water then drain pasta.

Meanwhile, heat remaining 1 Tbsp. oil in a sauté pan over medium; add garlic, oregano, and pepper flakes and cook until fragrant, 1 minute.

Stir in puréed and diced tomatoes, miso, and dulse until combined. Increase heat to medium-high and cook sauce until slightly thickened, 8–10 minutes. Stir in eggplant, basil, olives, and capers until heated through.

Add pasta; stir to combine, adding pasta water to reach desired consistency. Top servings with Parmesan.

Nutritional Facts

Nutritional Facts

Per 1/6th

Calories: 297

% Daily Value*

Cholesterol 0mg 0%

Sodium 902mg 37%

Carbs 42g 14%

Protein 11g

*Percent Daily Values are based on a 2,000 calorie diet.

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