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.
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, 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.
% Daily Value*
Cholesterol 0mg 0%
Sodium 902mg 37%
Carbs 42g 14%
*Percent Daily Values are based on a 2,000 calorie diet.