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Cooking instructions

15 Plants
High Protein Tempeh Bolognese With Mafaldine Pasta, Courgettes, Kale, Pine Nut & Walnut 'Parmesan'

High Protein Tempeh Bolognese With Mafaldine Pasta, Courgettes, Kale, Pine Nut & Walnut 'Parmesan'

A rich, meaty bolognese sauce infused with red wine and rosemary, tossed through durum wheat mafaldine pasta, filled with seasonal greens like courgettes and kale, all finished with an all natural pine nut and walnut parmesan. Crumbled tempeh adds the most delicious meaty texture and flavour, and also helps to give this dish 40g protein, half your daily fibre needs, and essential minerals like calcium and iron.

Prep time

5

Total time

15

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Boil your kettle and take out a large saucepan and a frying pan. Fill the saucepan with the boiling water from the kettle, season generously with salt, and place over high heat.

STEP 2

Trim the ends off the courgette. Cut it in half lengthways, then slice each half thinly into strips.

Place the frying pan over medium-high heat and add a drizzle of olive oil. Once hot, add the courgette and sauté until lightly browned, about 2–3 minutes. Remove from the pan and set aside.

STEP 3

Return the frying pan to medium heat and add another generous drizzle of olive oil. Using your hands, crumble the tempeh into mince and add it to the pan. Cook until golden brown, about 5-6minutes, stirring regularly to prevent it from sticking or burning.

Stir in the bolognese sauce and bring to a simmer. Reduce the heat to low and cook gently while you prepare the pasta. If the sauce becomes too thick, add a splash of the pasta cooking water.

STEP 4

While the sauce simmers, remove the tough stems from the curly kale and tear the leaves into bite-sized pieces.

Once the water is boiling, add the kale and cook for 2–3 minutes until tender and bright green. Remove with a slotted spoon and set aside.

Bring the water back to the boil, then add the mafaldine pasta and cook for 7–9 minutes, or until al dente. Before draining, reserve a mugful of the pasta cooking water.

STEP 5

Add the cooked mafaldine and sautéed courgette to the tempeh bolognese sauce and toss until well coated. Add a splash of the reserved pasta cooking water as needed to loosen the sauce.

STEP 6

Divide between serving bowls and serve with the curly kale on the side. Season to taste with salt and pepper, then finish with a sprinkle of the pine nut & walnut parmesan. Enjoy!