The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
360g 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 garlic bulb (use half)
- 150g peas
-
1 vegetable stock cube (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)
- 40g rocket
- 2 portobello mushrooms
-
200ml cashew cream (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 10g sunflower seeds
- 250g brown rice penne (Eggs)
- 160g sliced cavolo nero
- 1 unwaxed lemon
Allergens
Contains:
Soya, Celery, Nuts
May Contain:
Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 158Kcal | 589Kcal |
| 662kJ | 2464kJ | |
| Fat | 6.7g | 25g |
| of which saturates | 1.1g | 4.1g |
| Carbohydrates | 16g | 61g |
| of which sugars | 1.3g | 5.0g |
| Protein | 7.1g | 26g |
| Salt | 0.6g | 2.2g |
| Fibre | 3.2g | 12g |
Vegan
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Smoky Tempeh Pasta with Portobello Mushrooms
Smoky tempeh with brown rice penne and earthy portobello mushrooms. Silky almond yoghurt to make it creamy. Vitamin galore with greens like cavolo nero and rocket. Wednesday pasta night just got a whole lot more exciting.
Cooking Instructions
Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Halve the tempeh rashers lengthways. Heat a large frying pan with 1/2 tbsp oil on high heat. Add the tempeh and cook for 1 min, per side, until golden brown. Remove from the pan and set aside.
- Cut the mushrooms into 1/2 cm thick slices. Finely chop or crush 3 garlic cloves. Halve the lemon. Reheat the frying pan with 1 tbsp oil to medium-high heat. Add the mushrooms and garlic and cook for 3-4 mins, until golden brown.
- Add the cavolo nero to the pan and cook for 2 mins. Add the cream, 200ml hot water and crumble in the stock cube. Stir and cook for 3-5 mins, until the liquid reduces by half. Remove from the heat and stir in the peas, tempeh and cooked pasta. Add a squeeze of lemon (to taste) and season with sea salt and black pepper.
- In a small bowl, toss the rocket, sunflower seeds, 1/2 tbsp olive oil and a squeeze of lemon juice (to taste).
- Serve the pasta in bowls and top with the rocket salad. Garnish with the remaining lemon, cut into wedges.
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