Eggplant and Mushroom Fusilli
Eggplant and Mushroom Fusilli
RECIPE BY: Olive and Mango
This is our version of pasta alla Norma– It’s a delicious sauce rich in flavour and texture and perfect with fusilli as the sauce gets into all the grooves of the pasta. Pasta alla Norma is one of the most well known Italian pasta dishes and it’s typical of Sicilian cuisine. The original recipe is made with macaroni, tomatoes, fried eggplant, grated ricotta salata cheese, and basil. Our version is similar, just lightened up with less oil and no cheeses involved, keeping it vegan.
- 3 tbsps Olive Oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp capers
- a 10 oz package Cremini Mushrooms, finely diced
- 1 large size Eggplant, diced small (peeled or unpeeled according to preference)
- 1½ tsp Sea Salt
- ½ tsp Black Pepper
- 2 tbsps Tomato Paste
- 1 tsp dried oregano
- 1 bay leaf
- ½ tsp Red Pepper Flakes
- ½ cup Red Wine
- ¼ cup Balsamic Vinegar
- a 28 ounce can San Marzano Tomatoes, including their juices
- 340 grams of GoGo Quinoa Lentil & Quinoa Fusilli
- ½ cup Pasta Cooking Liquid
- Fresh Parsley or Basil for garnish
- Slice the eggplant in half and cut away the fluffy seedy center.
- Dice the eggplant into approximately 2 cm chunks.
- Place into a colander in the sink or over a bowl, sprinkle with sea salt to draw out the moisture, then set aside for approximately 20 minutes.
- Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, 1 tbsp of olive oil and a pinch of sea salt and black pepper. Toss together well.
- Drizzle 1 tbsp of olive oil into a large frying pan over a medium heat.
- Once hot, add the eggplant and the mushrooms in a single layer and sauté for 5 to 8 minutes, or until softened and golden, stirring occasionally – you may need to do this in two batches.
- Add the remaining tbsp of olive oil, followed by the onion, capers and garlic and cook until softened, about 5 minutes.
- Season with salt and pepper remembering that the capers will add some saltiness as well.
- Add the tomato paste and stir cooking for one minute.
- Deglaze the pan with the red wine; cook until most of the wine has been absorbed.
- Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low.
- Cover and cook for 20 minutes.
- While the sauce is cooking, cook the pasta. Bring a large pot of water to a boil.
- Salt the water and cook the pasta according to package direction.
- Before draining the pasta, reserve ½ cup of the cooking liquid. Set aside.
- Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.
- Check for seasoning and add more salt or pepper if needed and serve with fresh herbs.
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