Before you say you don’t like Tempeh, you should try this pasta sauce. It has such a hearty, deep flavour and is creamy & smooth, so perfect with a good load of spaghetti. The liquid smoke gives a smokey barbecue flavour which goes perfectly with the mushrooms and the nice acidity of the sundried tomatoes. And I haven’t even mentioned the crunchy walnuts yet which are also in here, yessss! It is just such a perfect flavour combo! You will like it!
A very tasty, savoury pasta sauce. 100% plantbased, gluten-free and packed with protein from the chickpea-tempeh.
You will only use 1 big wok for this pasta sauce. I had a lot of eggplants from the garden so I made a big batch on Sunday and we can eat from it for the rest of the week. You can either mix this sauce with pasta, or it goes also very well with any type of beans, especially chickpeas.
This is a total beginner recipe, so easy to make. You literally just have to chop some veggies, mix the spices and then add these ingredients to the wok, stir around a bit, boil some pasta and that’s it. Dinner ready. The quantities are quite generous, so you will have for 2-3 more meals. Perfect for meal preparation, too.
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