Pasta time! I’ve told you before how I rarely eat pasta. Not because I have anything against it but simply because it usually sounds a little boring to me and probably reminds me of my many many meals of plain pasta in my younger, much fussier days. In fact, I’m not sure I’ve eaten any since I posted my last pasta dish…though that was one I really enjoyed.
I’m not sure what encouraged me to get out the pasta again but tempeh was on sale at my local HFS and I couldn’t shake the idea of a hearty tempeh pasta sauce with Italian seasonings.
I’m still playing catch up on life at the moment so this easy, filling meal fit the bill perfectly. I didn’t pack this one too heavily with vegetables so I’m sure it would go down well with those less used to a plant-strong diet too…
- 1 Tbsp Olive oil
- 1 Medium onion, diced
- 1 Red pepper, diced
- 1 225g/8oz pkg Tempeh
- 1 Clove of garlic, minced
- 2 tsp Fennel Seeds
- 2 tsp Dried Oregano
- 1/2 tsp Chili Flakes (optional)
- 1/2 tsp Sage
- 1 1/2 Tbsp Tamari
- 1 Can Chopped tomatoes
- 1 C Vegetable broth OR water
- 1 Tbsp Coconut sugar
- 1 Tbsp Red wine vinegar
- Approx 300g/10oz Pasta (I used Rizopia GF Brown Rice Penne)
- Handful of basil for garnish.
- Heat the oil in large frying pan over medium heat. Add the onion and pepper and cook for 5 minutes, or until softened.
- Crumble in the tempeh, leaving some larger pieces.
- Add the garlic and herbs and continue to cook for another 5 or so minutes to allow the tempeh to brown slightly.
- Add the tomatoes, vegetable broth or water and the coconut sugar. Turn down the heat and simmer for 10 minutes while you cook the pasta according to the package instructions.
- Turn off the heat and add the red wine vinegar. Check for seasoning and stir through the cooked pasta.
- Serve immediately, garnished with basil.
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