Whole wheat pasta with tempeh and pepper ragù

Ingredients

For 1 serving

• Whole wheat pasta65 g
• Tempeh120 g
• Bell peppers100 g
• Tomato passata100 g
• Onion30 g
• Extra virgin olive oil1 teaspoon
• Paprika1 teaspoon
• Saltto taste

Contains: gluten, soy,

In season: June – September

Method

1. Crumble the tempeh with your hands into fine crumbs, like mince; peel and chop the onion; wash the pepper, remove the seeds and pith and cut into roughly 1 cm dice.
2. Heat the olive oil in a frying pan over medium heat and soften the onion and pepper for 5 minutes, until soft and the onion is translucent.
3. Add the tempeh and paprika and brown for 5 minutes, stirring, until the tempeh is lightly golden and fragrant.
4. Stir in the passata and a pinch of salt, lower the heat and simmer for 15 minutes, until the sauce thickens; add a splash of water if it dries out too much.
5. Meanwhile bring a pan of water to the boil for the pasta, salt it once it boils and add the wholemeal pasta; cook for the time on the packet, usually 10–12 minutes, until al dente.
6. Drain the pasta and dress it with the ragù.