Wholly! that was fast!” and “Wholly! that was good!” are two things you might find yourself saying after trying our protein-rich Wholly!”
|340 g||Choice, G.F Penne|
|2||Eggplant, sliced in halves|
|1/4 cup||Red Onion, sliced|
|3 cloves||Garlic, peeled|
|1 can||Plum Tomatoes, large|
|1/2 tbsp||Sesame oil|
|1/2 tsp||Salt & Pepper|
|1 package||Wholly Veggie! Savoury Golden Beet & Kale|
- In a large pot of fresh boiling water. Blanche the eggplants for 5 minutes, carefully removing from the water after 5 minutes. Keep the pot of water boiling to cook penne according to instructions on the package (6-10 minutes). Drain.
- In the mean time, heat a medium sauce pan with olive oil over medium heat. Chop the eggplant into 1 ¼” pieces and add to the pan, cooking for 3-5 minutes. Add the onion, garlic and Savoury Go told Beet & Kale bites the pan and sauté for 2-3 minutes. Remove the bites and set aside.
- Add the plum tomatoes to the sauce pan. Once the sauce has begun to boil, reduce heat and break up the plum tomatoes with a spoon. Slice the chilies adding 3 for a low heat up to 6 for a higher spice level. Simmer sauce for 3-5 minutes.
- Take the cooked penne pasta and veggie bites and mix with a little sauce separately, tossing until well coated. Plate and top with the remaining sauce. Serve immediately.