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.


4–6 servings

Total Time

Print Recipe

Share Recipe






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.


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, 810 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.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!