High-Protein Summery Mediterranean Pasta

This High-Protein Summery Mediterranean Pasta with tempeh truly shines – it's tossed with tomatoes, olives, and wilted spinach for a deliciously wholesome midweek meal that you'll enjoy.

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Contains: 88g of Supercharged protein

Prep time: 25 min

Serves: 4

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Ingredients

• 250g farfalle bow-tie pasta

  Tempeh

• 440g (2 packs) Better Nature Mediterranean Tempeh torn into bite-sized chunks

• 2 tablespoons olive oil

  Veggies

• 1 tablespoon olive oil

• 250g cherry tomatoes , sliced in half

• 5 cloves garlic minced

• ¼ teaspoon salt

• 150g fresh spinach (roughly chopped or whole)

• 3 tablespoons freshly squeezed lemon juice

• Around ½ cup Kalamata olives (pitted and cut in half lengthwise)

  Garnish

• Fresh flat leaf parsley or rocket

• A dollop of red pesto (optional)
  

instructions

1. Cook the pasta according to the package instructions. While you wait for the water to boil and the pasta is cooking, continue with the rest of the recipe. 

2. Heat 2 tablespoons of olive oil in a pan. 

3. Add the tempeh chunks to the pan and cook on medium heat for about 5-7 minutes.

4. Once cooked, remove the tempeh from the pan and set aside.

5. Add the halved cherry tomatoes, minced garlic, ¼ teaspoon of salt, and 1 tablespoon of olive oil in the pan. Cook for a few minutes until the tomatoes soften. 

6. Add the kalamata olives and fresh spinach and cook until the spinach wilts.

7. Add cooked and drained pasta to the pan with the veggies and tempeh. Add the lemon juice. Reheat on medium heat, mixing everything together. Add more olive oil if desired. Or you could add a dollop of red pesto for extra flavour and juiciness.

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