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Circle of Health

Penne Alla Norma

Vegan, gluten free, dairy free and fodmap friendly!

Recipe by The Healthy Cooks

Prep time: 15 mins  Cook time: 25 mins  Serves: 4-6

Ingredients

  • 2 tbsp Cockatoo Grove Midnight extra virgin olive oil
  • 1 large eggplant, cut into 2cm cubes
  • 2 roma tomatoes, cut into large cubes
  • 2 x 375g packets Fodmapped for you slow, tomato pasta sauce, slow roasted vegetable
  • ½ cup of kalamata olives, pitted
  • 2 long red chillies, deseeded
  • and finely chopped
  • 1 packet Ceres quinoa penne
  • pasta
  • 1 small handful of basil leaves,
  • roughly chopped
  • 1 small handful of parsley,
  • roughly chopped
  • Murray river salt, to taste
  • 125g packet Bio Cheese
  • Parmesano, for serving

Method

1. Heat olive oil in a large, deep frying pan over medium to high heat. Add the eggplant and tomatoes and cook 5 minutes, stirring occasionally. Stir in the tomato pasta sauce and cook for a 1-2 minutes.

2. Stir through the olives and chopped chilli, cover with a lid and reduce the heat to low, to simmer for 10-15 minutes or until the eggplant has cooked down and the sauce is thick and rich.

3. In the meantime, cook the quinoa pasta according to packet instructions in well salted water. Drain and stir through the eggplant sauce. Add the fresh herbs and season with salt to taste.

4. To serve, spoon into individual pasta bowls and garnish with a sprinkle of parmesan.