Whole wheat pasta with tempeh, broccoli and lemon

Ingredients

For 1 serving

• Whole wheat pasta65 g
• Tempeh100 g
• Broccoli150 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Lemon zest2 g
• Chili pepperto taste
• Saltto taste

Contains: gluten, soy,

In season: October – March

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile cut the broccoli into small florets, peel the stalk and dice it; cut the tempeh into roughly 1.5 cm cubes.
3. Add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes; add the broccoli for the last 5 minutes so it cooks until tender but still green.
4. Meanwhile heat the olive oil in a frying pan over medium heat with the crushed garlic and a pinch of chilli, add the tempeh and brown for 6–8 minutes, turning, until golden on all sides; season with salt and remove the garlic.
5. Drain the pasta and broccoli, keeping a small ladle of the cooking water.
6. Toss everything in the pan with the tempeh and a little water for a minute and finish with grated lemon zest.