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Smoky Tempeh Penne with Parsnip & Sage
Who said pasta can't be a healthy weeknight meal? Up the fibre with brown rice penne and a variety of vitamin-dense roasted veg. A handful of fresh sage adds an earthy aroma. Raisins for bursts of sweetness. Don't forget the sizzling sweet and smoky tempeh rashers to top it off.
Prep in 10
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 120g brown rice penne (Eggs)
- 1 parsnip
- 2 shallot
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 180g sizzling sweet & smoky rashers (Soya) (Tempeh 80% (Soya beans, water, tempeh culture (rice flour, inoculum)), water, rapeseed oil, spice mix (onion powder, paprika, tomato powder, smoked paprika, smoked salt, bay), non refined rice syrup, natural flavours, salt, cider vinegar, colour: red beetroot)
- 1 handful of fresh sage
- 80g sliced kale
- 1 tbsp tomato puree
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 garlic clove
- 20g raisins (Raisins, Sunflower Oil)
Nutritional Information
Calories: 649
Protein: 25g
Carbs: 77g
Fat: 25g
Smoky Tempeh Penne with Parsnip & Sage
Who said pasta can't be a healthy weeknight meal? Up the fibre with brown rice penne and a variety of vitamin-dense roasted veg. A handful of fresh sage adds an earthy aroma. Raisins for bursts of sweetness. Don't forget the sizzling sweet and smoky tempeh rashers to top it off.
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Cooking Instructions
- Preheat the oven to 220C/ fan 200C / gas mark 7. Boil a kettle. Dice the parsnip into 2cm cubes (peel optional). Place on a baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 10 mins.
- Roughly dice the shallots. Finely slice the garlic. Roughly chop the tempeh. Pick the sage from the stalks and roughly chop. After 10 mins of roasting, remove the tray from the oven. Add the shallots, garlic, tempeh and sage (to taste) to the tray and toss with 2 tsp oil. Roast for another 10-15 mins, until soft and golden.
- Heat a large saucepan filled with salted hot water on high heat. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Dissolve half the stock cube in a jug with 150ml hot water. Return the cooked pasta to the saucepan and mix in the stock, vinegar, raisins and tomato puree. Bring to a simmer then add the kale. Cook for 1-2 mins, until the kale has wilted. Season with sea salt and black pepper.
- Stir the roasted veg through the pasta then serve on plates.
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