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Gluten Free Pasta Alla Norma
This gluten free pasta alla Norma is delicious and easy!
Course
Pasta
Cuisine
Italian
Keyword
pasta alla norma
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
servings
Calories
438
kcal
Author
Elaine Benoit
Ingredients
3
tablespoons
olive oil
divided
4
shallots
chopped in slices
3
small eggplants
I used graffiti eggplant, cut in chunks with skins on
10
ounces
sliced mushrooms
2
teaspoons
garlic paste
or 2 cloves, crushed
1
teaspoon
salt
28
ounces
diced tomatoes
14.05
ounces
diced tomato
8
ounce
box of Tresomega fusilli pasta
gluten-free
8
ounce
box of Tresomega penne pasta
gluten-free
2
tablespoons
Salt
for pasta water
Instructions
Make it!
Put two separate pans of water on to boil, lightly salt water
Heat sauté pan on medium, add 1 tablespoon olive oil
Add sliced shallots and sauté for 5 minutes
Add 2 tablespoons olive oil and eggplant and sauté for 5 minutes
Add sliced mushrooms and garlic paste and sauté for 2 minutes
Add pasta to their own pots and stir as they cook. The fusilli took 11 minutes and the penne took 13 minutes to get al dente
As the pasta is cooking, add diced tomatoes, basil, oregano and salt and let it simmer for 10 minutes
Drain pasta and put them in separate bowls
Plate the pasta and dollop the veggie mixture on top
Eat
Sigh
Enjoy
Notes
This makes extra vegetables so you have lots of leftovers. We eat the eggplant mixture as a side dish when the pasta is done.
Nutrition
Serving:
2
cups
|
Calories:
438
kcal
|
Carbohydrates:
81
g
|
Protein:
12
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
3048
mg
|
Potassium:
1110
mg
|
Fiber:
11
g
|
Sugar:
15
g
|
Vitamin A:
285
IU
|
Vitamin C:
26.4
mg
|
Calcium:
91
mg
|
Iron:
3.9
mg