Have you tried tempeh? I find it is something that people either love or hate. But I promise you that it works well in this Tempeh and Red Pepper Pasta! There are also some hidden vegetables in the sauce, which means that you will get the benefit of some extra nutrients.

Tempeh is an excellent source of plant-based protein. It is traditionally made from fermented soybeans (although you can also find varieties made from other beans).

I use smoked tempeh in this recipe for a smoky flavour that compliments the sweetness of the red pepper. The texture of the sauce reminds me of a Bolognese and this would definitely work well served with spaghetti!

Ingredients  

• 1 tbsp olive oil
• ½ red onion, finely chopped
• 1 red bell pepper, finely diced
• 2 cloves of garlic, minced
• ½ tsp chili flakes plus more to serve
• ¼ cup fresh basil leaves plus more to serve
• 150 ml can of tomato paste
• 1 cup smoked tempeh, finely chopped
• 1 ½ cups of your favourite pasta
• Salt and pepper

Instructions 

1. Heat ½ tbsp olive oil in a pot. Sauté the onion, pepper and carrot for about 7 minutes, or until they have softened.
2. In the meantime, cook your pasta according to the instructions on the packet. Keep 1 cup of the pasta water. 
3. Add the garlic, fresh basil, chili flakes and a pinch of salt and pepper to the onion mixture and cook for another minute.
4. Add the tomato paste and pasta water. Simmer for 10 minutes. 
5. Blend the sauce until smooth. Adjust the seasoning if needed.
6. Heat ½ tbsp olive oil in a clean pan. Cook the tempeh until it is beginning to brown. Add the sauce to the tempeh, combine with the pasta and enjoy! I added some extra fresh basil and chili flakes to serve.