Pasta alla Gricia Vegana

Pasta alla Gricia Vegana is a delightful plant-based twist on the traditional Roman dish, featuring smoky flavors and a rich sauce. Made with simple ingredients, this comforting pasta is perfect for a quick, satisfying meal.

Ingredients

• Pasta (spaghetti or rigatoni) - 160 grams
• Olive oil - 3 tablespoons
• Smoked tempeh - 100 grams, diced
• Nutritional yeast - 2 tablespoons
• Garlic - 2 cloves, minced
• Black pepper - 1 teaspoon, freshly cracked
• Salt - to taste
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. Add the diced smoked tempeh to the skillet and sauté for about 5-7 minutes until golden brown and crispy.
4. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
5. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta and add it to the skillet with the tempeh.
6. Sprinkle the nutritional yeast and black pepper over the pasta, then toss everything together, adding reserved pasta water a little at a time until you reach the desired sauce consistency.
7. Season with salt to taste and serve immediately, garnished with chopped parsley.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tempeh.
• Rich in dietary fiber from whole grain pasta.

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