Peanuty Tempeh Pasta Stirfry

Peanuty Tempeh Pasta Stirfry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • You need:

  • * 4 oz tempeh*

  • * 1.5 oz whole grain or vegetable rotini (~1 cup pasta, cooked)

  • * ~1 cup green & red peppers

  • * ~3 cups spinach, chopped coarsely with stems removed

  • * 1 green onion, whites only

  • * 1 clove garlic

  • * 1 tsp peanut oil

  • * ⅓ cup tomato salsa

  • * ⅓ cup water

  • * 1 tbsp peanut butter

  • * red pepper flakes, to taste

  • * 1 tbsp dry roasted unsalted peanuts, chopped (Optional)

  • * salt & pepper

  • (*Tofu, seitan or cooked chicken would probably work but I love the nutty flavour of tempeh when paired with a peanut-based sauce)

Directions

To do: * Boil water in a saucepan. Place tempeh block in the boiling water for 10-15 mins. Remove & pat dry with paper towels. Cut into small cubes. * Boil fresh water again and make pasta as usual. * In the meantime, combine salsa, water, peanut butter & red pepper flakes in a blender. Blend & set aside. * In a large frying pan, heat peanut oil. Add tempeh & peppers. Saute for ~5-7 mins, until they start to get soft. * Add green onion & garlic. Saute for ~1 min. * Reduce heat and add spinach. Stir frequently until it's all wilted. * Add cooked and drained pasta to the frying pan and then top everything with the peanut butter-salsa mixture. Simmer for a few mins until sauce is warmed. Season with salt & pepper. * Serve with chopped peanuts sprinkled on top


Nutrition

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