Tempeh PASTA With COURGETTES
Using our Smoky Tempeh and in-season courgettes, this is the perfect summer evening meal in the sunshine. Protein, fibre and plant points - this delicious pasta dish has it all.
Recipe adapted from It Doesn’t Taste Like Chicken
40 min
Serves:
4
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ingredients
- 2 packs x 220g Better Nature Smoky Tempeh
- 3 teaspoons of oil for cooking
- 240g of dried spaghetti or linguine
- 1 thinly sliced courgette
- 1 tablespoon olive oil
- 1 chopped yellow onion
- 3 minced garlic cloves
- 1/4 cup all-purpose flour
- 2 1/2 cups milk of your choice
- 1 tablespoon nutritional yeast
- 3/4 teaspoon black salt, use regular salt if preferred
- 1/4 teaspoon black pepper
- Salt and pepper to taste
- Parsley and parmesan of your choice to serve
instructions
- Bring a large pot of water to a boil and cook the pasta according to the package directions.
- Heat the olive oil in a large pan over medium-high heat. When hot add the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes. Sprinkle over the flour and stir to coat the onions, let cook for about 60 seconds, then whisk in all of the remaining ingredients.
- Cook the sauce for about 5 minutes until thickened, whisking as needed. If the sauce gets too thick, add a splash more milk, and if the sauce is too thin, simply cook it longer.
- Heat 1 teaspoon of oil in a small pan over medium heat. Add in the courgettes and cook either side for 5 minutes until lightly browned.
- Heat 2 teaspoons of oil in a large pan over medium heat. Slice the blocks of Smoky Tempeh and cook for 3 minutes on each side until browned. Once slightly cooled, crumble or chop up the tempeh slices to smaller pieces.
- Add the cooked pasta and crumbled tempeh to the sauce and toss well to combine. Add salt and pepper to taste. Garnish with parsley and parmesan if desired.
instructions
- Bring a large pot of water to a boil and cook the pasta according to the package directions.
- Heat the olive oil in a large pan over medium-high heat. When hot add the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes. Sprinkle over the flour and stir to coat the onions, let cook for about 60 seconds, then whisk in all of the remaining ingredients.
- Cook the sauce for about 5 minutes until thickened, whisking as needed. If the sauce gets too thick, add a splash more milk, and if the sauce is too thin, simply cook it longer.
- Heat 1 teaspoon of oil in a small pan over medium heat. Add in the courgettes and cook either side for 5 minutes until lightly browned.
- Heat 2 teaspoons of oil in a large pan over medium heat. Slice the blocks of Smoky Tempeh and cook for 3 minutes on each side until browned. Once slightly cooled, crumble or chop up the tempeh slices to smaller pieces.
- Add the cooked pasta and crumbled tempeh to the sauce and toss well to combine. Add salt and pepper to taste. Garnish with parsley and parmesan if desired.
make it with
Smoky Tempeh
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