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: Slice the bell peppers and slice any larger pieces of Tenderstem broccoli in half. Chop the spring onions (keep these to garnish the dish).

2. Prep & cook the tempeh: Tear the Better Nature original tempeh into bite sized chunks. Add the tempeh to a bowl with the cornflour and garlic granules. Season with salt and pepper and toss well. Heat a generous glug of oil in a frying pan or wok over a medium heat, add the tempeh and cook for 4–5 minutes until starting to crisp up.

3. Make the sauce: Make the honey chilli sauce by mixing together the honey, sriracha, soy sauce, ginger & garlic paste and rice vinegar.

4. Cook the noodles: Cook the noodles according to the pack instructions.

5. Add the vegetables & sauce: Add the bell pepper and Tenderstem broccoli to the pan and cook for 3 minutes. Stir in the sauce and toss everything together quickly so that the sauce coats the tempeh and vegetables. Cook for 2–3 minutes.

6. Finish the dish & Plate Up: If you like you can finish the dish with some optional sliced red chilli. Plate up the honey chilli tempeh and veg with the noodles and garnish with the spring onions and sesame seeds.

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