Plant-Based Blueprint
Luca's Tempeh and Vegetable Pasta
Crumbled tempeh, a veggie-packed tomato sauce and penne.
Serves 225 min hands-on10 min hands-offPer serving: 713 cal · 39 g protein · 99 g carbs · 20 g fat
Ingredients
- 1 package (8 oz) Tempeh (Lightlife)
Pasta
- 160 g pasta, penne
Base
- 1 tbsp olive oil, extra virgin
- 1 whole onion, diced
- 2 cloves garlic, minced
- 1 whole zucchini, diced
- 1 whole red bell pepper, diced
Sauce
- 1 can crushed tomatoes
- 1 tsp dried oregano
- ½ tsp red pepper flakes , chili flakes
- ½ tsp salt
To serve
- 1 handful fresh basil, torn
- 2 tbsp nutritional yeast
Equipment
Large skillet · Large pot · Colander · Spatula or wooden spoon · Measuring cups and spoons
Steps
- 1Boil the penne in salted water until al dente. Save a splash of pasta water, then drain.
- 2Warm the olive oil in a large pan and brown the tempeh for 5 minutes.
- 3Add the onion, garlic, zucchini and red pepper. Cook until soft.
- 4Stir in the crushed tomatoes, oregano, chili flakes and salt. Simmer until thickened.
- 5Toss the pasta into the sauce with a splash of pasta water.
- 6Finish with torn basil and the nutritional yeast, then serve.
Tips
- Keeps well in the fridge for 3 to 4 days, so portion it into containers for the week.
Swaps, macros and the full recipe: gopbb.com/r/lucas-tempeh-and-vegetable-pasta