Marry Me Tempeh Pasta

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!