Arrabbiata with Broccoli & Tempeh Recipe

Arrabbiata with Broccoli & Tempeh Recipe
Adapted from edenkitchen.com
Arrabbiata with Broccoli & Tempeh Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from edenkitchen.com

Ingredients

  • 1

    broccoli, cut into small florets and stems

  • 1

    tablespoon olive oil

  • 1

    medium brown onion, finely chopped

  • 4

    cloves garlic, minced

  • 1/3

    cup good quality red wine

  • 1

    tablespoon unrefined cane sugar

  • 1

    teaspoon crushed red pepper flakes / chilli flakes

  • 2

    tablespoons tomato paste

  • 1

    tablespoon lemon juice

  • small handful chopped fresh basil

  • 1

    teaspoon chopped fresh thyme

  • 1

    teaspoon chopped fresh rosemary

  • 1

    teaspoon oregano (I used dried)

  • 28

    oz / 800g diced tomatoes (canned is fine)

  • 8

    oz / 250g tempeh, grated on a box grater

  • 2

    tablespoons chopped fresh parsley

  • fresh ground black pepper

  • fine ground sea salt

  • fresh grated parmesan (optional)

  • Pasta

Directions

Start by bringing a large pot of water to the boil. Salt the boiled water generously and cook the broccoli for 30 seconds. Remove the broccoli with tongs (be sure to keep the water for cooking pasta) and rinse under cold running water. Set aside. Cook the pasta in the same water following the packet instructions. Heat the oil in a large, deep skillet over medium-high heat. Saute the onion and garlic for 5 minutes. Stir in the wine, sugar, tomato paste, lemon juice, herbs, tomatoes and tempeh. Add ½ cup of water and bring to a boil. Reduce heat and simmer uncovered for 30 minutes to blend flavours. At this point you can taste and add salt and pepper to taste. Remove from heat and stir in broccoli and parsley. Ladle over cooked pasta. Top with fresh grated parmesan.

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