The Pescetonian

Ingredients

• 500 grams half white half wheat penne
• 300g closed cup mushrooms, cleaned and sliced in half
• 1 large aubergine
• 2 boxes organic chopped tomatoes
• 2 cloves garlic, minced
• 1 box frozen Linda McCartney veggie sausages
• handful of light shredded mozzarella cheese
• Umami Paste (optional)
• Parmesan Cheese, to serve (optional)

Instructions

1. Cook the penne according to directions, until al dente.
2. Bake the sausages in the oven according to directions (around 20 minutes). When done, slice.
3. In a large skillet, heat a small amount of olive oil and fry the garlic for 30 seconds. Add the mushrooms and stir fry until the liquid has been absorbed (5-7 minutes). Add the aubergine and stir frequently, until aubergine is tender and cooked through. Add the chopped tomatoes and simmer for 5 minutes until everything is very hot. Add a good squeeze of Umami Paste, and season with salt and pepper. Add the sliced veggie sausages and stir until coated.
4. Pour the sauce over the drained pasta and mix together. Pour into a baking dish. Sprinkle the mozzarella cheese evenly over the top. Bake until melted (10 minutes or so). Serve with sprinkles of Parmesan cheese.