Pasta con Tempeh

Pasta con Tempeh is a delightful vegan dish that combines the hearty texture of tempeh with a rich tomato sauce and fragrant herbs, perfect for a comforting midnight meal. This dish marries traditional Italian flavors with plant-based protein for a satisfying and nutritious experience.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Tempeh - 150 grams, crumbled
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Canned diced tomatoes - 400 grams
• Basil - 1 teaspoon, dried
• Oregano - 1 teaspoon, dried
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Nutritional yeast - 2 tablespoons
• Fresh basil leaves - 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. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
3. Add the minced garlic and crumbled tempeh to the skillet. Cook for about 5 minutes, stirring occasionally, until the tempeh is lightly browned.
4. Stir in the canned diced tomatoes, dried basil, oregano, salt, and black pepper. Bring to a simmer and let cook for about 10 minutes, allowing the flavors to meld.
5. Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is well coated with the sauce. Stir in the nutritional yeast for added flavor and creaminess.
6. Serve hot, garnished with fresh basil leaves.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tempeh, supporting muscle health.
• High in fiber due to the whole grains in pasta and the vegetables, promoting digestive health.

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