Transforming one of our most popular recipes, Marry Me Chicken, into a high protein and high fibre pasta edition with Better Nature tempeh. When you are craving a speedy weeknight dinner on the table in 30 minutes, with no faff. The creamy, rich flavours of the Marry Me Sauce, laced with sundried tomatoes and nutty Parmesan, are ideal for the tempeh to soak up all that deliciousness. We’re tearing the tempeh into bite-sized pieces, then pan frying it for a gorgeous texture, before stirring it through our Marry Me Sauce to absorb all the flavours. Serve with your preferred pasta, or we also love it with gnocchi, rice or even a side of mashed potatoes.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (chopped)
sundried tomatoes 150 g (chopped)
garlic cloves 2 (crushed)
rigatoni pasta 300 g
Better Nature original tempeh 400 g (torn)
plain flour 30 g
butter 1 tbsp
paprika 1 tsp
dried thyme 1 tsp
chicken stock cube 1
spinach 80 g
double cream 150 ml
grated Parmesan 50 g
Method
Prep the ingredients
Chop the onion and sundried tomatoes, crush the garlic cloves.
Cook the pasta
Cook the rigatoni pasta according to the packet instructions.
Cook the tempeh
Tear the Better Nature Original Tempeh into small bite-sized chunks, then dredge it in the plain flour, with a pinch of salt and pepper.
Heat the butter and a dash of oil from the sundried tomatoes jar (the oil is packed with flavour) in a large frying pan on a medium-high heat, add the tempeh and cook for 4 - 5 minutes until golden all over. Transfer the tempeh from the pan while you make the sauce.
Make the sauce
Using the same pan, cook the onion with a pinch of salt (helps break it down) for a few minutes until it starts to soften. If needed, add another dash of oil from the sundried tomatoes. Reduce the heat and stir in the garlic, sundried tomatoes, paprika and dried thyme and cook for 2 minutes. Always remember to season as you cook.
Make up the chicken stock cube with 200ml boiling water.
Pour the chicken stock into the pan and add back in the tempeh. Bring to the boil then reduce the heat to simmer and cook for 5 - 7 minutes. Scrape any bits from the bottom of the pan to incorporate all the flavour.
Finish the dish & Plate Up
Add the spinach and double cream to the sauce and cook until wilted.
Take the pan off the heat and stir in the Parmesan, keeping back a couple of tablespoons to sprinkle on top. Stir well and adjust the seasoning to taste. Plate up the sauce with the pasta, finish with more Parmesan then tuck in and enjoy!
