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Rated excellent by our customers

Tempeh Spagetti

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

Posted by: KIm




15 - 30 mins

Skill Level




Courses etc.

Main Courses

You will need

250g spaghetti More products
about 2 tbsp coconut oil More products
1 red onion More products
1 tempeh cake, about 225g Available only in our Edinburgh shops More products
4 garlic cloves More products
1 cup or 250 ml water
1 stock cube More products
1 tbsp tamari More products
2 tbsp tahini More products
1 yellow courgette, cut in half lengthwise, then sliced into half moons

Sorry unavailable

More products
about 200g fresh spinach, washed and dried OR More products
200g frozen spinach Available only in our Edinburgh shops More products
1 bunch fresh basil, chopped

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generous handful pine nut kernels More products

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


  • 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.

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Shopping List

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Red Onions ORGANIC
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Virgin Coconut Oil ORGANIC
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Spinach Scotland ORGANIC
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Pine Nut Kernels
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