I keep a blog on my own website, with lots of articles and recipes.  Today I'm reposting a recipe that I made earlier this week that was a big hit with my family.  Now, a few caveats, I don't make white pasta, I use wholegrain, high fiber, vegetable, multigrain, brown rice or even quinoa pasta.   I also don't make pasta too frequently, as I'm still in weight loss mode.  You'll see there is a faux sausage link in the recipe, I use these for flavorings only, not to build a meal around, there is one link for a meal that serves 6.

A few weeks ago, I made the comfort noodle casserole in the Forks Over Knives Companion Book.  We enjoyed it, but I wanted something similar but different.  (My husband loved the recipe from the FOK book.)  I changed so much, that I think I have a new recipe, but I wanted to give credit to the inspiration for my recipe.

1 pound of pasta (any shape, any type, but we went with multigrain, I try to avoid plain white pasta), cooked

1 eggplant, peeled and diced

1 package of sliced mushrooms (I like baby bella’s)

2 shallots (or 1 medium onion), diced

Sprinkling of Italian seasonings (I have a mix from Frontier of oregano, basil, thyme, rosemary, and I generously sprinkled it on the cooking food, I didn’t measure)

1 tofu/seitan sausage link (Tofurky or Field Roast) – diced into small piecesI don’t advocate making a meal of meat substitutes, they are still processed foods, so I use 1 link for flavoring in a meal that will serve about 6.

For sauce:

One Morinu silken tofu package

One Jar of Trader Joe’s Pizza Sauce

Preheat the oven and put the pasta up to boil.  In a sauté pan with a lid, water stir-fry the shallots or onions till soft.  Add the mushrooms and seasonings (and add water 1 tablespoon at a time, as needed to avoid sticking to the pan) Add the eggplant and tofu, cover and let simmer till the eggplant is soft.  You might need to add water.

Add the cooked pasta and sautéed veggies to an 8x13 casserole dish.  Meanwhile, in a blender, mix the tofu and red sauce.  Pour the sauce over the casserole, mixing well.  Bake at 350 for 30 minutes.

Serve with a salad, and enjoy!