What’s for dinner tonight ? ✦ Ready in 15 minutes ✦ Taste first ✦ The meal everyone shows up for ✦ Easy to cook. Hard to forget. ✦ What’s for dinner tonight ? ✦ Ready in 15 minutes ✦ Taste first ✦ The meal everyone shows up for ✦ Easy to cook. Hard to forget. ✦

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Main course

ONE POT PASTA with Shish Taouk tempeh

Name: ONE POT PASTA with Shish Taouk tempeh
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 400 g (2 packages) Tempehine Spring tempeh cubes tempeh; 1 small yellow onion, chopped; 4 garlic cloves, chopped; 1 tbsp smoked paprika; 450 g farfalle; 1 lemon, zest and juice; 1 cup regular or vegan mayonnaise; 1 tsp dried rosemary; 1 tsp dried thyme; 5½ cups gluten-free vegetable broth; 1 tsp salt; ½ tsp freshly ground pepper; Toppings; Fresh thyme; Lemon wedges

One pot, farfalle pasta, tempeh browned with shish taouk spices and a creamy lemon sauce. The weeknight supper that barely dirties a dish.

A recipe by the culinary squad

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at a glance

Recipe

Preparation10 min

Cook time18 min

Total28 min

Servings6

DifficultyEasy

19 g

protein /100g
rich in B12 · 4 g of fibre

Ingredients

Click an ingredient to check it off as you cook.

Preparation

In a large saucepan, heat the oil over medium-high and cook the tempeh, garlic and paprika for 2 to 3 minutes, until the cubes are golden.

Add all the other ingredients, except the toppings. Bring to a boil.

Cook over medium heat, stirring often, for 15 minutes or until the pasta is al dente. Add more liquid as needed.

Top with thyme and lemon wedges just before serving.

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Main course

ONE POT PASTA with Shish Taouk tempeh

A recipe by the culinary squad

One pot, farfalle pasta, tempeh browned with shish taouk spices and a creamy lemon sauce. The weeknight supper that barely dirties a dish.

Preparation10 min

Cook time18 min

Total28 min

Servings6

DifficultyEasy

Ingredients

2 tbsp olive oil
400 g (2 packages) Tempehine Spring tempeh cubes tempeh
1 small yellow onion, chopped
4 garlic cloves, chopped
1 tbsp smoked paprika
450 g farfalle
1 lemon, zest and juice
1 cup regular or vegan mayonnaise
1 tsp dried rosemary
1 tsp dried thyme
5½ cups gluten-free vegetable broth
1 tsp salt
½ tsp freshly ground pepper
Toppings
Fresh thyme
Lemon wedges

Preparation

In a large saucepan, heat the oil over medium-high and cook the tempeh, garlic and paprika for 2 to 3 minutes, until the cubes are golden.
Add all the other ingredients, except the toppings. Bring to a boil.
Cook over medium heat, stirring often, for 15 minutes or until the pasta is al dente. Add more liquid as needed.
Top with thyme and lemon wedges just before serving.

The Tempehine tip

Add more broth as it cooks if the pasta drinks up the liquid faster than expected.

Tempehine — organic tempeh from Quebec https://tempehine.ca/en/recettes/one-pot-pasta-with-shish-taouk-tempeh/

ONE POT PASTA with Shish Taouk tempeh

Ingredients

Preparation

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