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Tempeh Spagetti

Name: Tempeh Spagetti
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 250g spaghetti; about 2 tbsp coconut oil; 1 red onion; 1 tempeh cake, about 225g; 4 garlic cloves; 1 cup or 250 ml water; 1 stock cube; 1 tbsp tamari; 2 tbsp tahini; 1 yellow courgette, cut in half lengthwise, then sliced into half moons; about 200g fresh spinach, washed and dried OR; 200g frozen spinach; 1 bunch fresh basil, chopped; generous handful pine nut kernels

Wanting a change from the traditional spaghetti and tomato sauce ? Try this tasty tempeh, courgette and spinach tahini flavoured sauce.

Posted by: KIm
On: 21/07/2010

Cuisine

Asian

Time

15 - 30 mins

Skill Level

Confident

Serves

Courses etc.

Main Courses

You will need

Ingredient	Add
250g spaghetti
about 2 tbsp coconut oil		More products
1 red onion		More products
1 tempeh cake, about 225g
4 garlic cloves		More products
1 cup or 250 ml water
1 stock cube		More products
1 tbsp tamari	Available only in our Edinburgh shops	More products
2 tbsp tahini		More products
1 yellow courgette, cut in half lengthwise, then sliced into half moons	Awaiting stock	More products
about 200g fresh spinach, washed and dried OR		More products
200g frozen spinach
1 bunch fresh basil, chopped	Awaiting stock	More products
generous handful pine nut kernels		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Cook your spaghetti in a pan of boiling water according to the cooking instructions on the packet. When the spaghetti is cooked, turn off heat, drain, rinse with cold water, and stir in 1 tbsp coconut oil or olive oil, plus freshly ground black pepper and a little tamari or amino acids.
Chop onion and fry in the coconut oil in a wok or pan until it starts turning translucent.
Chop the tempeh into very small pieces and add to wok or pan. Keep stirring.
Add the crushed garlic, water, stock cube, as well as the tamari.
Keep stirring, and add a little water if the sauce becomes too dry.
Add in the tahini and stir in well.
Add courgettes and spinach. Keep stirring.
Add the torn or chopped basil and the pine nuts to the tempeh sauce, pour on the spaghetti and serve.