The Gluten-free Vegan Spaghetti kinda alla Norma

Serves | 4

Prep | 10 mins

Cook | 30 mins

Mindfulness Factors | Easy | Healthy | Vegan | Gluten-Free


320g gluten-free spaghetti

2 aubergines

Aubergine dressing

olive oil, drizzle of

1tsp dried oregano

sea salt and black pepper, pinch of

chili flakes, pinch of


2tbsp extra virgin olive oil

3 garlic cloves

1x 400g tin of chopped tomatoes

3 salad tomatoes, rough chopped

cherry tomatoes, handful of, chopped

1tbsp red wine vinegar

green olives, handful of, rough chopped

basil leaves, small handful of, chopped

25g extra mature cheese (vegan variety)


basil leaves, small handful of, chopped

1tsp dried chilli flakes

25g extra mature cheese (vegan variety)


Place the aubergine in a colander and sprinkle over with salt. Leave for 20 mins

Meanwhile make the sauce. Fry the garlic in the olive oil for a minute or until fragrant. Add all the remaining sauce ingredients and stir well. Bring to the boil then simmer for 30 minutes

Make the aubergine dressing in a small bowl and set aside

Boil a kettle full of water and cook the pasta according to instructions (around 10 mins)

Wipe the aubergine with kitchen roll then toss in the marinade. Heat a large skillet on medium and fry the aubergine for around 8 mins, or until softened, turning occasionally

Add the pasta to the sauce and loosen with 2tbsp of pasta water if required. Give it a good stir then portion into serving bowls and sprinkle over with the topping. Absolutely delicious! Enjoy x

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Published by misterrands


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