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Italian Tempeh & Sweet Pepper Pasta

Italian Tempeh & Sweet Pepper Pasta

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. 

Italian Tempeh & Sweet Pepper Pasta | coconutandberries.com

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…

Italian Tempeh & Sweet Pepper Pasta | coconutandberries.com

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Italian Tempeh & Sweet Pepper Pasta

Italian Tempeh & Sweet Pepper Pasta

Ingredients

  • 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.

Instructions

  1. Heat the oil in large frying pan over medium heat. Add the onion and pepper and cook for 5 minutes, or until softened.
  2. Crumble in the tempeh, leaving some larger pieces.
  3. Add the garlic and herbs and continue to cook for another 5 or so minutes to allow the tempeh to brown slightly.
  4. 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.
  5. Turn off the heat and add the red wine vinegar. Check for seasoning and stir through the cooked pasta.
  6. Serve immediately, garnished with basil.
3.1
http://www.coconutandberries.com/2014/02/20/italian-tempeh-sweet-pepper-pasta/
 Serve with something green for a balanced meal!

Italian Tempeh & Sweet Pepper Pasta | coconutandberries.com

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February 20, 2014 —

← Sticky Roasted Vegetables with Sesame-Miso Dressing Spiced Caramel Pears →

Comments

  1. Caitlin says

    February 20, 2014 at 8:39 pm

    i never eat pasta since that’s all i ate for the first several years of being vegetarian, but this looks delicious! i love the tempeh in there- it looks like such a filling, hearty meal!

    • Coconut and Berries says

      February 20, 2014 at 10:06 pm

      It’s often something people who don’t know how to cook turn to isn’t it? With jarred pasta sauce! What most of my friends ate every day at uni!

  2. Annie says

    February 20, 2014 at 8:53 pm

    I’m also not a big pasta eater, either - I just don’t seem to have the gift of making scrumptious pasta dishes. These photos certainly make me want to get a big pot of water boiling!

    • Coconut and Berries says

      February 20, 2014 at 10:07 pm

      I always like to expand my repertoire and I was getting in a bit of a quinoa rut!

  3. Sarojini says

    February 20, 2014 at 11:29 pm

    Yum! We all like our pasta different in my family so cooking it can be a chore, trying to please everyone- but this is worth a try. We have a friend who recently went into commercial production of his awesome tempeh, so will make this as soon as we get some!

    • Coconut and Berries says

      February 22, 2014 at 11:04 am

      Wow, that’s amazing about the tempeh! There’s pretty much only one company producing tempeh commercially in the UK and even then it’s not that widely available. Hope you like the recipe :)

  4. Anna says

    February 21, 2014 at 12:05 am

    I am totally opposite, I love pasta! I could eat cold spaghetti every day, plain, ha ha. However, I don’t like to eat a ton of carbs and it does sit really heavy in my stomach afterwards, so I eat it maybe once per week.

    This looks really good Emma!

    • Coconut and Berries says

      February 22, 2014 at 11:06 am

      There have to be some pasta lovers out there! I know what you mean about the heaviness but I’ve found the gf variety a little lighter on my stomach.

  5. Johanna GGG says

    February 21, 2014 at 1:41 am

    Looks fantastic to me - I haven’t used tempeh much with pasta but now that the weather has suddenly turned cold (well cold for summer - it is still 20C) I feel like something more hearty. I know what you mean about pasta - I didn’t eat it plain as a kid that I remember but we did have only one sauce for it so maybe that is why I find it a bit boring - but am still trying to get through all the pasta I bought on impulse during vegan mofo - argh - so must make pasta dishes

    • Coconut and Berries says

      February 22, 2014 at 11:08 am

      haha I know those impulse purchases all too well!
      I hope the cooler weather is a welcome change after the intense summer heat.

  6. Mihl says

    February 21, 2014 at 9:29 am

    I love simple pasta recipes like this, especially when made with tempeh!

    • Coconut and Berries says

      February 22, 2014 at 11:08 am

      I know you’re a tempeh lover like me!

  7. Nicola says

    February 21, 2014 at 2:27 pm

    Looking good Emma! I am still yet to try Tempeh and not really sre what I am looking for. Would you mind telling me what one you have? Thank you :)

    • Coconut and Berries says

      February 22, 2014 at 11:10 am

      In Oxford I used to buy it from Uhuru. Unfortunately in the UK it’s only really available in independent health food stores. You can find it either in the fridge or freezer sections- this is the brand: http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/277501_Impulse_Foods_Organic_Frozen_Plain_Tempeh_227g.html

      • Nicola says

        February 22, 2014 at 12:54 pm

        Thanks Emma! I actually went there yesterday and for the first time bought Coyo! :)

        • Coconut and Berries says

          February 23, 2014 at 6:23 pm

          Great! it’s a useful shop to have, I just wish they were a bit friendlier in there…

          • Nicola says

            February 24, 2014 at 5:04 pm

            You know what? I was thinking the same thing! It can be a bit awkward at times especially if you are the only customer in there…

  8. Lauren (@PoweredbyPB) says

    February 21, 2014 at 8:05 pm

    I don’t eat pasta either. When I turned veggie at 16, I used to just make massive bowls of pasta and cheese, I haven’t been able to face it since!

    • Coconut and Berries says

      February 22, 2014 at 11:18 am

      I’m sure lots of people do the same when they first go veggie and don’t yet know how to feed themselves well!

  9. Kari @ bite-sized thoughts says

    February 22, 2014 at 8:54 am

    I relate to growing tired of pasta - my siblings loved it when I was younger and as a result, it featured at least twice a week for family dinners during my high school years! I enjoyed it too at the time, but since leaving home I have favoured it less often. I do enjoy it on occasion though and this dish really appeals - I especially like your inclusion of fennel seeds. Such a nice twist on standard Italian pasta ingredients!

    • Coconut and Berries says

      February 22, 2014 at 11:20 am

      Glad you like the addition of fennel seeds, I know not everyone’s keen.
      Sounds like you’re in a similar position to me with pasta. Too much of anything makes you fed up with it.

  10. Gabby @ the veggie nook says

    February 22, 2014 at 1:46 pm

    I don’t eat a lot of pasta either but found myself having it twice recently. It’s funny how an idea gets in your head and you just can’t shake it! This tempeh sounds so good! I love Italian-seasoned things :)

    • Coconut and Berries says

      February 23, 2014 at 6:24 pm

      I’m always getting ideas stuck in my head! I really enjoyed this so it wasn’t a bad thing.

  11. The vegan 8 says

    February 23, 2014 at 5:42 am

    This looks so delicious Emma! I actually love pasta…always have. I always eat gluten-free pasta though so I don’t feel bloated and nasty afterwards like I used to. I love the addition of coconut sugar. I, too, love to add a touch of sweetness to certain savory meals and to my chili…really enhances the other flavors.

    • Coconut and Berries says

      February 23, 2014 at 6:25 pm

      I’ve definitely found a big difference between eating gf pasta and the wheat variety. And you’re so right on the touch of sweetness. I love the balance of sweet and savoury in this sauce.

  12. ✽. aimée .✽ / WallflowerGirl.co.uk says

    February 23, 2014 at 9:06 pm

    I don’t eat a lot of pasta either but this looks so fresh and delicious!

    • Coconut and Berries says

      February 23, 2014 at 9:44 pm

      Thank you. It certainly made a nice change :)

  13. Amy @swiss miss in the kitchen says

    February 24, 2014 at 7:06 pm

    This looks just so good!! I just discovered your blog and I love it!!
    xox Amy

    • Coconut and Berries says

      February 25, 2014 at 10:03 am

      So happy you found me Amy! x

  14. Joey says

    February 25, 2014 at 12:51 pm

    I’m still a bit of a tempeh noob - do I need to boil the tempeh first or can it go straight in?

    • Coconut and Berries says

      February 25, 2014 at 5:46 pm

      You can boil or steam it for about 10 minutes if you find it bitter straight out of the packet but I don’t bother and like the flavour without doing so.

  15. Megan says

    February 28, 2014 at 7:48 pm

    Yum, I love pasta and will have it any which way possible. I still haven’t give tempeh a-go since a bad experience years ago. This is so simple that I think I should!

    • Coconut and Berries says

      February 28, 2014 at 11:29 pm

      I think a lot of people are wary of tempeh. It’s something I’ve really grown to love. Super nutritious too!

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I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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