Tempeh Puttanesca with Red Lentil Penne

Ingredients

• 200 g tempeh
• 100 g red lentil penne
• 300 g zucchini
• 400 g canned crushed tomatoes
• 50 g kalamata olives
• 1.5 tbsp capers
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic
• 0.75 tsp red pepper flakes
• 1 tsp dried oregano
• 12 g fresh basil
• 2.5 tbsp nutritional yeast

Instructions

1. Crumble the tempeh into rough pea-sized pieces with your fingers. Heat 1 tbsp of the olive oil in a large skillet over medium-high heat and fry the tempeh for 5 minutes, stirring only twice, until a good half of it is browned and craggy.
2. Push the tempeh aside, add the remaining olive oil with the sliced garlic, red pepper flakes and dried oregano, and stir for 45 seconds until the garlic is fragrant and just turning blond — stop before it colours properly or the sauce turns bitter.
3. Add the canned crushed tomatoes, the roughly chopped kalamata olives and the capers. Simmer uncovered over medium-low heat for 10 minutes, until the sauce darkens and thickens enough that a spoon dragged through leaves a channel for a second.
4. Meanwhile bring a pot of salted water to the boil and cook the red lentil penne 1 minute short of the package time, then drain, reserving a mug of the cooking water.
5. Cut the zucchini into 1.5 cm half-moons and stir them into the sauce for the last 4 minutes of simmering, until they are just tender at the edge but still hold their shape.
6. Fold the drained penne into the sauce with a splash of the pasta water and toss for 30 seconds until it coats the pasta glossily. Off the heat, stir through the nutritional yeast and tear the fresh basil over the top.

Nutrition (per serving)

Calories

659

Protein

42 g

Fat

31.2 g

Carbs

62 g