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Ello, folks! I hope that you all are having a wonderful week. As the summer will soon be ending and fall will be upon us, I wanted to start to share amazing fall and winter meals that are easy to make, but better yet, the family will enjoy. Have you heard of Modern Table® lentil-based pasta? This has to be one of my go to items when pasta is on the menu.
Pasta is really my favorite when it comes to dinners with the family. The only problem is that I am a vegetarian and my husband is not. Usually, I end up cooking two dinners, which can be a pain, but when I create a recipe that we both can enjoy, it saves me so much time. My eggplant alfredo is one of those recipes!
What I love most about using Modern Table® Penne, along with their other pastas, is the fact that they use only three ingredients: lentils, rice, and peas. Never any binders or fillers. So I know that I am giving my body what it needs, along with my husband, even if he does not know.
Another reason that I adore Modern Table® Gluten-free, Complete Plant-Protein Pasta is that I can get all the protein from all nine essential amino acids, which are the building blocks your body needs for lasting energy, muscle health, and good digestion. They just offer everything I could want in pasta, as well as being non-GMO Project Verified and has a low Glycemic Index.
How To Make Modern Table Meals Penne Eggplant Alfredo
One thing that I love about this recipe is that you can actually make everything in one pot if you would like, making less of a mess and streamlining your evening. You will just need a couple of ingredients.
- Modern Table® Penne
- Oven Roasted Tomatoes and Olives (olive optional)
- Garlic or Garlic Paste (I used the paste, as it’s just a bit cleaner and simpler.)
- One Small Eggplant
- Parmesan Cheese
The first thing that you will want to do is prepare all of the veggies, such as the eggplant and the oven-roasted tomatoes. I sliced them all up into smaller bite-size pieces. Next, you will want to sauté the eggplant, along with the oven-roasted tomatoes, until the eggplant is tender. This takes about 15-20 minutes.
Next, set aside the eggplant and tomato mix. Cook the Modern Table® Penne to the instructions on the box. Drain well. In the same pot that you cooked your pasta and veggies, add the pasta and toss the eggplant and tomato mixture. This will already have olive oil in it from when you cooked the veggies, so it will mix very nicely.
Lastly, add a bit of parmesan cheese (to taste) and the alfredo sauce.
The only thing left to do is dig in! Simply plate and enjoy.