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Pasta alla Norma with Vegan Tofu Ricotta

One of my favourite things about shopping at the farmers' market is discovering vegetables I haven't cooked with before. That's where I found Melanzana Rossa di Rotonda, a unique Italian eggplant variety with a round, tomato-like shape and a vibrant red-orange colour. It looks almost like a tomato, but it's actually an eggplant! I get mine from a local organic farm called Forty 4 Farms. I love bringing home new-to-me vegetables and finding ways to incorporate them into everyday meals, and this Pasta alla Norma is the perfect example.

Inspired by the classic Sicilian pasta dish, this recipe combines golden, tender eggplant with a rich tomato sauce, fresh basil, and briny Kalamata olives. I finish it with a homemade vegan tofu ricotta that adds a creamy, tangy, savoury touch without any dairy. High-protein pasta gives the dish an extra boost of plant-based protein, making it a satisfying meal that's perfect for a weeknight dinner.

Don't worry if you can't find Melanzana Rossa di Rotonda at your local farmers' market! A regular purple eggplant works beautifully in this recipe, too. I always encourage trying new vegetables when you come across them, but you can absolutely make this dish with ingredients from your usual grocery shop.

Nutritional Benefits

This recipe is a great example of how plant-based meals can be both satisfying and nourishing. Here's what makes it a regular-dinner-worthy dish:

  • Protein: High-protein pasta and tofu ricotta provide plant-based protein to support muscle maintenance, recovery, and overall health.
  • Fibre: Eggplant, tomatoes, and olives contribute fibre, while the amount will vary depending on the type of pasta you choose. Fibre supports digestive health and helps keep you feeling satisfied while balancing blood sugars.
  • Healthy fats: Olive oil provides predominantly monounsaturated fats, which can support heart health when used in place of saturated fats.
  • Antioxidants: Tomatoes contain lycopene, while eggplant provides anthocyanins and other plant compounds. These contribute to the variety of beneficial compounds found in a plant-rich diet.
  • Calcium and other nutrients: Depending on the brands you use, tofu, nutritional yeast, and vegan Parmesan can contribute calcium, iron, and B vitamins. Nutritional yeast may also provide vitamin B12 if it is fortified, so check the label.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Difficulty: Beginner
Servings: 3
Description

As a registered dietitian, I love meals that make it easy to bring together protein, fibre, and a variety of plant foods without sacrificing flavour. This pasta does exactly that, with a comforting tomato sauce and a creamy tofu ricotta that make every bite satisfying.

Ingredients
    For the Pasta alla Norma
  • 170 g high-protein pasta
  • 2 tbsp olive oil, plus extra for roasting the eggplant
  • 5 Melanzana Rossa di Rotonda eggplants or 1 medium purple eggplant
  • 400 mL finely chopped tomatoes or passata (polpa)
  • 2 tbsp tomato paste
  • 1 cup cherry tomatoes
  • 1 cup fresh basil leaves
  • 1/4 cup sliced Kalamata olives
  • 1/4 tsp chilli flakes (optional)
  • 1/4 tsp hing (asafoetida)
  • 1/4 cup vegan Parmesan
  • Up to 1 cup reserved pasta water
  • Salt and freshly ground black pepper, to taste
    • For the Vegan Tofu Ricotta
  • 255 g firm tofu
  • 1 tbsp olive oil
  • 2.5 tbsp lemon juice
  • 1/4 tsp hing (asafoetida)
  • 1.5 tbsp nutritional yeast
  • 1 tbsp white miso paste
  • A pinch of Italian herb seasoning
  • Salt and freshly ground black pepper, to taste
Instructions
    Prepare the eggplant
  1. 1
    Dice the eggplant into bite-sized cubes. Place in a bowl of salted water and soak for 15 minutes. Drain and pat dry thoroughly.
  2. 2
    Heat a skillet over medium heat and add a drizzle of olive oil. Working in batches if needed, cook the eggplant until golden brown and tender. Set aside.
    3. Make the tomato sauce
  3. 3
    In the same skillet, heat olive oil over medium heat. Add the fresh basil, hing, and optional chilli flakes, and sauté briefly until fragrant.
  4. 4
    Add the cherry tomatoes and cook until they soften and begin to burst. Stir in the tomato paste, followed by the canned finely chopped tomato passata. Add the sliced Kalamata olives and simmer for approximately 10 minutes, stirring occasionally.
    5. Cook the pasta
  5. 5
    Meanwhile, cook the pasta in a pot of salted boiling water according to the package instructions until al dente. Before draining, reserve up to 1.5 cups of pasta water.
  6. 6
    Add the roasted eggplant and vegan Parmesan to the tomato sauce. Stir in the cooked pasta and gradually add the reserved pasta water as needed to achieve a glossy, well-coated sauce. Season with salt and freshly ground black pepper to taste.
    7. Prepare the tofu ricotta
  7. 7
    While the sauce simmers, combine the tofu, olive oil, lemon juice, hing, nutritional yeast, white miso, Italian herb seasoning, salt, and pepper in a food processor.
  8. 8
    Pulse until the mixture resembles traditional ricotta: soft and crumbly, but not completely smooth. Taste and adjust the seasoning as needed.
    9. Assemble and serve
  9. 9
    To serve, top the pasta generously with the vegan tofu ricotta, a drizzle of olive oil and additional fresh basil, if desired. Serve immediately.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 560kcal
% Daily Value *
Total Fat 19g30%
Saturated Fat 2g10%
Total Carbohydrate 75g25%
Dietary Fiber 12g48%
Sugars 13g
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://makeitbrunch.com/recipe/pasta-alla-norma-with-vegan-tofu-ricotta/