Marry Me Tempeh Pasta

Transforming one of our most popular recipes, Marry Me Chicken, into a high protein and high fibre pasta edition with Better Nature tempeh. When you are craving a speedy weeknight dinner on the table in 30 minutes, with no faff. The creamy, rich flavours of the Marry Me Sauce, laced with sundried tomatoes and nutty Parmesan, are ideal for the tempeh to soak up all that deliciousness.

This recipe was developed in partnership with PlateUp.

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Prep Time: 10 mins

Cook time: 20 mins

Serves: 4

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YOU’LL NEED

For the filling

• 1 onion, chopped

• 150g sundried tomatoes, chopped

• 2 garlic cloves, crushed

• 400g Better Nature Original Tempeh, torn

• 2 tbsp plain flour

• 1 tbsp butter

• 300g rigatoni

• 50g grated Parmesan

• 1 tsp paprika

• 2 tsp dried thyme

• 200ml chicken stock

• 80g spinach

• 150ml double cream

• 1 handful basil leaves, optional

• Your preferred cooking oil or spray

• Salt & pepper to taste

HOW TO MAKE IT

1. Prep the ingredients 

   • Chop the onion and sundried tomatoes, crush the garlic cloves. 

2. Cook the pasta

   • Cook the rigatoni pasta according to the packet instructions. 

3. Cook the tempeh 

   • Tear the Better Nature Original Tempeh into small bite-sized chunks, then dredge it in the plain flour, with a pinch of salt and pepper. 

   • Heat the butter and a dash of oil from the sundried tomatoes jar (the oil is packed with flavour) in a large frying pan on a medium-high heat, add the tempeh  and cook for 4 - 5 minutes until golden all over. Transfer the tempeh from the pan while you make the sauce.

4. Make the sauce 

   • Using the same pan, cook the onion with a pinch of salt (helps to break the onion down) for a few minutes until it starts to soften. If needed, add another dash of oil from the sundried tomatoes. Reduce the heat and stir in the garlic, sundried tomatoes, paprika and dried thyme and cook for 2 minutes. 

   • Pour in the chicken stock and add the tempeh back to the pan. Bring to the boil then reduce the heat to simmer and cook for 5 - 7 minutes. Scrape any bits from the bottom of the pan to incorporate all the flavour.

5. Finish the dish & Plate Up

   • Add the spinach and double cream to the sauce and cook until wilted. 

   • Take the pan off the heat and stir in the grated Parmesan, keeping back a couple of tablespoons to sprinkle on top. Stir well and adjust the seasoning to taste. 

   • Plate up the sauce with the pasta, finish with more Parmesan then tuck in and enjoy! You can also add some optional fresh basil to finish.

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