Vegan Sun-dried Tomato & Pepper Pasta
Serves: 4-6 | Total Cooking Time: 25 minutes
Ingredients
Pasta
180g sun-dried tomatoes in oil, drained (but save some oil for the tempeh)
1x 280g (170g drained) jar of roasted red peppers in brine/water* You can also use fresh red peppers, and roast them yourself, but your sauce won’t be as smooth & rich
5 tbsp tomato puree
300g silken tofu
3 tbsp nutritional yeast
Handful of fresh basil
300g wholegrain pasta of choice
Tempeh
2 tsp dried basil
1 tsp hot chilli powder* you can also use regular chilli powder, but you will need a 2 tsp of this
1 tsp smoked paprika
1 tbsp brown or white miso
2 tbsp tamari
1 tbsp oil from the sun-dried tomatoes
500g tempeh, finely diced
Instructions
Pre-heat the oven to 190ºC, fan. Finely dice your tempeh and place onto a non-stick baking tray.
Mix all of the remaining tempeh ingredients in a small bowl and then place into the tray with the tempeh.
Using your hands or two spoons, rub the sauce over the tempeh until fully coated. Place in the oven to bake for 20 minutes, mixing half way.
Next, begin to cook your pasta according to packet instructions.
Whilst your pasta and tempeh is cooking, begin to make your sauce. Simply blend all of the ingredients, except for the fresh basil, in a blender and blitz until smooth.
Pour the blended sauce into a saucepan and cook on low-medium heat until heated through. Once hot, mix in your pasta.
Serve with your crumbled baked tempeh and a sprinkling of fresh basil.
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations. Lots and lots of love guys!! & thank you xx
