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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.
Ready in 20
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 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)
- 2 portobello mushrooms
- 2 garlic clove
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 unwaxed lemon
- 150g peas
- 1 tsp sunflower seeds
- 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)
- 20g rocket
- 80g sliced cavolo nero
- 120g brown rice penne (Eggs)
Nutritional Information
Calories: 608
Protein: 29g
Carbs: 67g
Fat: 24g
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.
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Cooking Instructions
- Heat a medium saucepan filled with salted hot water on high heat. Add the penne and boil for 7-8 mins, until cooked (reserving 50ml pasta water), then drain. Dissolve half the stock cube in a jug with 200ml hot water.
- Halve the tempeh rashers lengthways. Heat a large frying pan with 1 tsp 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 1/2cm thick slices. Finely chop or crush the garlic. Halve the lemon. Reheat the frying pan to medium-high heat with 1 tsp oil. Add the mushrooms and garlic and cook for 3-4 mins, until golden brown. Season with sea salt and black pepper.
- Add the cavolo nero to the pan and cook for 2 mins. Add the stock and yoghurt and simmer for 3-5 mins, until the liquid has reduced. Remove from the heat and stir in the peas, tempeh, cooked pasta and pasta water. Add a squeeze of lemon juice (to taste) and season with sea salt and black pepper.
- In a small bowl, toss the rocket, sunflower seeds, 1 tsp 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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