The protein cooking time listed in this recipe has been updated.
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Serving size
Ingredients
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)
-
4 tbsp romesco sauce(Red Pepper, Tomato Puree, Rapeseed oil, Red Wine Vinegar, Water, Roasted Pine Kernels, Onion, Smoked Paprika, Ground Fennel Seeds, Garlic, Chopped Chilli, Waxy Maize Starch, Sea Salt, Lactic Acid, Ground Black Pepper, Chilli Powder, Natural Smoke flavour)
- 200g passata
- 1 handful of fresh flat-leaf parsley
- 2 pepper
-
4 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 courgette
- 250g brown rice penne (Eggs)
-
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)
- 1 onion
- 30g pumpkin seeds
- 4 black garlic cloves
-
4 tsp dried Italian herbs(Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
Allergens
Contains:
Soya, Celery
May Contain:
Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 138Kcal | 564Kcal |
| 579kJ | 2361kJ | |
| Fat | 5.6g | 23g |
| of which saturates | 0.9g | 3.6g |
| Carbohydrates | 16g | 66g |
| of which sugars | 3.6g | 15g |
| Protein | 5.1g | 21g |
| Salt | 0.52g | 2.1g |
| Fibre | 3.0g | 12g |
Vegan
Prep in 10
1/3 daily fibre
Low sat fat
Roasted Vegetable Penne Pasta with Tempeh Bacon
Sweet and smoky tempeh rashers add savoury richness to this easy penne dish, featuring tomato sauce, black garlic and crunchy pumpkin seeds. You’ll sneak in plenty of fresh veg too, including pepper, courgette and red onion.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Cut the peppers into 1cm squares. Roughly dice the courgette and onion. Place all on a lined baking tray and toss with half the dried herbs, 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20-22 mins, until golden.
- Use the flat of a knife to mash the garlic into a paste. Roughly chop the parsley. Thinly slice the tempeh into 1cm strips. Dissolve the stock cube in a jug with 100ml boiling water.
- Make the seed mix; heat a medium frying pan on medium heat. Add the pumpkin seeds and toast for 2 mins. Add the nutritional yeast and mix for 30 seconds, then remove and set aside. Reheat the pan with 4 tsp oil and add the tempeh. Cook for 3-4 mins, until golden and crispy. Remove and set aside.
- Make the tomato sauce; reheat the pan with 2 tsp oil on medium heat. Add the passata, stock, romesco sauce and remaining dried herbs. Simmer for 7-8 mins, until slightly thickened. Add a splash of water if it gets too thick.
- Heat a large saucepan filled with salted boiling water on high heat. Add the penne and boil for 7-8 mins, until cooked, then drain. Add the roasted veg to the tomato sauce and stir. Season with sea salt and black pepper. Simmer for another 3 mins.
- Stir the cooked pasta, black garlic, half the parsley and half the seed mix through the sauce. Serve in bowls topped with the tempeh, remaining parsley and seed mix.
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