Mediterranean style Tempeh Pasta

Tender veggies, rich tomato sauce and perfectly seasoned Mediterranean Tempeh Pieces...this pasta dish hits the spot. It's such a satisfying meal packed with protein, fibre and plant points.

Recipe by Better Nature

Contains: 43g of Supercharged protein

Prep time: 30 min

Serves: 2

Ingredients

• 1 pack of Better Nature’s Mediterranean Tempeh Pieces

• 220g Fusilli Pasta

• 1x Courgette (Cut into 1cm sliced moons)

• ½ Aubergine (Cut into 1cm sliced moons)  

• 3x Garlic Cloves (Finely Chopped)

• 150g Cherry Tomatoes (halved)

• ½ tbsp Tomato Puree

• Half Red Chilli (Diced)

• 60g Basil

• 500g Passata

• 30ml Extra Virgin Olive Oil

• 14-20 Olives

• Salt & Pepper

• 1 Tsp sugar

instructions

1. Add 3 tbsp of olive oil to a medium-high heat saucepan. Add the aubergine and courgette, sautee for 4 minutes.

2. Reduce the heat to medium, add the tomato puree, garlic, chilli, and basil (20g), and saute for 1 minute more.

3. Add the passata and cherry tomatoes. Reduce the heat to low and simmer for 15 minutes. Season with salt and pepper, and add a teaspoon of sugar.

4. In a separate pot, bring some water to a boil. Add the fusilli and cook to the instructions stated on the pack.

5. Add a tbsp of vegetable oil to a medium-high heat frying pan. Add the Better Nature Mediterranean Tempeh Pieces and saute for 4 - 5 minutes until heated through.

6. Once the pasta is cooked, strain the pot, saving ½ a cup of pasta water.

7. Add the pasta to the saucepan with the vegetables and tomato sauce. Add some pasta water to loosen the sauce. Add a drizzle of olive oil, some olives, and the rest of the basil.

8. Sprinkle cheese of your choice on top (optional). Plate and serve immediately.

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