Creamy miso pasta with tempeh crumb
Looking for a quick vegan pasta dish with plenty of plant protein to keep you satisfied? This Asian-Italian mash up is the business... delicious umami flavours in a comforting creamy sauce topped with a crispy tempeh crumb. Make sure you use silken tofu for the sauce, it's less common than firm tofu but still pretty widely available. For this recipe you will need a food processor or blender. Each serving provides 402 kcal, 32.2g protein, 41.1g carbohydrate (of which 5.5g sugars), 10.8g fat (of which 2.2g saturates), 4.8g fibre and 1.84g salt.
Ingredients
- Tamari15 ml
- water30 ml
- Lemon juice15 ml
Instructions
8 steps- 1
To make the tempeh crumb, preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper (or use a non-stick tray).
- 2
In a large bowl, combine the tomato purée, tamari, agave, paprika, MSG (if using) and 2 tablespoons water. Mix well to make a marinade.
- 3
Add the tempeh and toss gently until evenly coated. Spread the mixture out in a single layer on a baking tray. Bake for 20 minutes until golden and crisp, stirring regularly to ensure the edges do not burn.
- 4
Meanwhile, to make the miso pasta, bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions.
- 5
Blend the tofu, nutritional yeast, miso, lemon juice and garlic in a blender or food processor until completely smooth.
- 6
Pour the miso mixture into a large frying pan and gently warm through over a medium heat.
- 7
Drain the pasta, reserving some of the cooking water. Add the pasta and a splash of the reserved cooking water to the miso sauce in the pan. Toss until the pasta is evenly coated and season with salt and pepper.
- 8
To serve, spoon the miso pasta into two bowls and top with the tempeh crumb.
Nutrition
1 serving ≈ 440 g
Nutrition values are estimates. - means data is unavailable.
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