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Pasta "alla Norma" - Eggplant with Gluten-Free Chickpea Cavatappi Pasta and Spicy Red Sauce

This plant-based recipe of the classic Italian recipe for Pasta "alla Norma" has chunks of roasted eggplant and a spicy tomato sauce. The traditional version uses lots of oil and cheese, but this healthy vegan version roasts the eggplant oil-free and skips the dairy. With gluten-free cavatappi pasta, this is one of my favorite eggplant pasta recipes!
Total Time1 hour
Course: Dinner, Entree, Pasta
Cuisine: American, Gluten-Free, Italian, Pasta, Vegan, Vegetarian
Keyword: chickpea pasta, dinner, eggplant, gluten-free, healthy, Italian, oil-free, pasta, plant-based, protein, spicy, tomato, wfpb
Servings: 4
Calories: 274kcal

Ingredients

For the Garlic-Roasted Eggplant:

  • 2 big globe eggplants cut into large pieces
  • 1 teaspoon garlic granules
  • 1/4 teaspoon salt

For the Spicy Tomato Sauce:

  • 1 28-ounce can diced Italian tomatoes
  • 3 cloves garlic minced
  • 1 teaspoon crushed red chili flake
  • 1 teaspoon dried oregano
  • 1 cup water

For the Chickpea Pasta and Serving

  • 4 servings 8 ounces Banza Chickpea Cavatappi Pasta
  • 1/2 cup fresh basil chopped
  • 5-Minute Vegan Cashew "Parm"

Instructions

  • Preheat your oven to 400F. Line a baking sheet with parchment paper on a non-stick baking mat.
  • To make the Garlic-Roasted Eggplant: Spread the eggplant onto the pre-lined baking sheet. Sprinkle with garlic granules and salt. Spread into a single layer. Roast for 1 hour, until golden brown and firm in texture, tossing every 15-20 minutes. The eggplant will shrink considerably as it roasts.
  • To make the Spicy Tomato Sauce: Combine all of the ingredients for the sauce in a medium pot. Bring to a boil, and reduce to a simmer. Simmer, uncovered, for at least 30 minutes (or as long as the eggplant cooks). Taste to adjust seasoning. Keep warm.
  • To make the Chickpea Cavatappi Pasta “alla Norma”: Cook the pasta in a pot of boiling water, according to package directions. When the pasta is still “al dente” (just shy of done, with a little bite still), drain and return it back to the same pot. Add the Spicy Tomato Sauce, Garlic-Roasted Eggplant, and fresh basil. Stir to combine.
  • Top with Cashew Parm, if you like.
  • Enjoy!

Notes

How to Make 5-Minute Cashew Parm:

Ingredients

How it’s Done:

To make the 5-Minute Vegan Cashew “Parm”: Place the cashews in a food processor or mini chopper. Pulse 8-10 times, until you have Parmesan-like consistency.  Combine the chopped cashews with all of the other ingredients.  Enjoy