Ingredients
- 4 tsp olive or rapeseed oil
- 4 garlic cloves, crushed
- 1 small red onion, finely sliced
- 200g carrots, finely sliced
- 200g mushrooms, finely sliced
- 1 x 200g pack Organic Tempeh, coarsely grated or blended to mince
- 400g tomato and basil pasta sauce
- 225g spaghetti
- 50g grated parmesan of your choice, optional
- 40g basil, chopped
Method
Step 1
Heat 2 tsp oil in a frying pan over a medium heat. Add in the garlic and red onion and cook for 3 mins.Step 2
Add the carrots and mushrooms and cook for a further 7 mins.Step 3
Meanwhile, set a large pan over medium heat. Add the remaining oil and tempeh mince then fry for 5 mins, stirring frequently until golden.Step 4
Reduce the heat, then scrape in the cooked vegetables and stir well. Pour over the pasta sauce and cook for 10 mins, season to taste.Step 5
Meanwhile, cook the pasta to packet instructions. Reserve some pasta water, use a splash to rinse out the pasta sauce jar and add this to the sauce to loosen slightly.Step 6
Divide the pasta and sauce between bowls then top with parmesan and basil to serve.