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Vegan Spaghetti Alla Norma

Did you know that we do not have a taste bud to detect spice? There are only five basic tastes and they are: saltiness, sourness, sweetness, bitterness and umami (a category of taste in food, corresponding to the flavor of glutamates, especially monosodium glutamate). Spice sensation happens as a result of Capsaicin (chemical compound in chilli peppers) that binds to a receptor on cells and send messages of pain to the brain, so technically the spicy feel is pain detected by your brain!

    This combination does not exist.


    Garlic 5.0 grams

    Garlic

    Black Olives 25.0 grams

    Black Olives

    Spaghetti 100.0 grams

    Spaghetti

    Peeled Tomatoes 100.0 grams

    Peeled Tomatoes

    Red Chili 5.0 grams

    Red Chili

    Aubergine 125.0 grams

    Aubergine

    Button Mushrooms 65.0 grams

    Button Mushrooms

    Basil Leaves 5.0 grams

    Basil Leaves


    • Time : 30.0 mins
    • |
    • Calories: 440.0 kcal
    • |
    • Protein : 17.0 g
    • |
    • Fat : 5.0 g
    • |
    • Carb. : 84.0 g
    : Prepare the Ingredients
    Wash and dry the vegetables prior to chopping (as required):
    - Aubergine: cut into thin slices and season them with salt just before frying. If you have the time, leave them in a colander for 20 minutes to allow the water the drain out.
    - Button Mushrooms: cut into thick slices
    - Garlic: peel and mince
    - Red Chili: finely dice
    - Basil: tear out the leaves and chop up the stalks.
    : Your Kitchen Essentials
    Utensils: Pot | Pans x 2 |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Boil the Spaghetti
    Start boiling some water in a pot. You will need approximately 4 litres of water from every 200g of dry pasta. When the water comes to a rolling boil, add some salt and then add the pasta. It should cook in 8 minutes. Keep an eye on it. Once done, drain and keep aside.
    : Cook, Plate and Serve
    Add some more olive oil to the pan and sauté the garlic, red chili, mushrooms and basil stalks for around 5 minutes or until they’ve softened slightly. Add the peeled tomato and cook for a further 20 minutes on a gentle heat. Toss in the black olives and basil leaves (save some for garnishing). Once the spaghetti is done, toss it straight into the sauce. Mix well. Check the seasoning.

    In the meantime, heat some oil in another pan and start cooking the aubgerine slices. Fry them until they’re golden brown on either side. Put them aside once they’re done.

    Plate and Serve:
    Plate the spaghetti. Arrange the aubergines on top, garnish with basil and serve.