Whole wheat spaghetti with tempeh ragù

Ingredients

For 1 serving

• Whole wheat pasta55 g
• Tempeh140 g
• Tomato passata200 g
• Carrots40 g
• Celery30 g
• Onion30 g
• Bay leaves0.5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, celery,

Method

1. Peel the carrots, string the celery, peel the onion and chop everything finely; crumble the tempeh with your fingers into small pieces, like mince.
2. Heat the oil in a pan over medium-low heat and fry the chopped vegetables for 5 minutes, stirring, until the onion is translucent and the vegetables soft.
3. Add the tempeh and brown it over medium heat for 5 minutes, stirring often, until slightly crisp.
4. Add the tomato passata, bay leaf and a splash of water, season with salt and pepper and simmer over low heat, half covered, for 25 minutes, stirring now and then, until the ragù is thick; if it gets too dry add a little water.
5. Meanwhile bring a pot of water to the boil, salt it and cook the wholemeal spaghetti for the time on the packet, until al dente.
6. Remove the bay leaf, drain the pasta and toss it in the ragù for 1 minute over high heat with a splash of cooking water, until well coated.