Pasta and Tempeh, not the first combination that came to mind, but I wanted something different from the standard tempeh + rice/noodles combination. So, I’ve started looking around on Pinterest and came across this recipe for ‘Devilish pasta with tempeh’ on Veganistischkoken.be I knew I wanted to make this. This recipe is written in Dutch, so this post is more of an translation (and a little adjustment). But I hope you’ll enjoy this recipe anyway.
The original recipe wasn’t spicy enough for my taste, so I added some sambal at the end, I also added more then the chilly then the recipe called for and I left out the mushrooms. This is because I feel the recipe would become to expensive for an easy meal. But you can add some mushrooms if you want, but add them at the end so they remain a bit firm and don’t turn into snot 😉 I also left out the ‘cognac’, I don’t keep liquor around the house, unless it’s a party or something. But add a dash of the stuff if you have it around. I think it works the same as red wine in Bolognaise, it adds some flavour to the meal. Don’t worry about the alchohol, it will cook out.
- 150 gr. Pasta
- 1 union, cut into pieces
- 1 red pepper, cut into small cubes
- 1 zucchini, cut into small cubes
- 150 gr. of Tempeh, cut into small cubes
- 225 ml of Alpro Cuisine
- 1 can of tomato paste (68 gr.)
Heat a little bit of oil in a wok or frying pan and and the tempeh, union and spices, bake for about 4-5 minutes. Cook your pasta according to the package. Then add the rest of the veggies and give it a good stir.
When the veggies have baked for a minute or two, add the Alpro Cuisine and the tomato pasta and make sure everything in covered in the sauce.
Let it simmer until your pasta is done. Drain the pasta and mix it through the sauce. Serve with a little bit of basil.