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Casalare: Gluten Free Vegie Penne Pasta

Penne with ‘Meaty’ Vegan Ragu

A deliciously rich, protein-packed vegan ragu that's nourishing, satisfying and oh so comforting.
Course Main
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Keren Natalia

Ingredients

  • 250 g tempeh diced to about 1cm cubes
  • Leaves from three stalks of kale chopped or shredded (optional)
  • 1/3 cup basil leaves
  • 3 large brown mushrooms chopped
  • 1 large red onion
  • 4 garlic cloves chopped
  • 2 tablespoons olive oil
  • 700 g jar of pasta sauce*
  • 250 g gluten free penne pasta*

Instructions

  1. Heat the oil in a pan over medium-high heat. Cook red onion for 2 minutes, stirring constantly, until softened slightly.
  2. Add the minced garlic and diced tempeh and cook for 3-4 minutes, stirring occasionally until browned.
  3. Add the chopped mushroom, cook, stirring occasionally.
  4. Add the pasta sauce, bring to boil, then add the chopped kale into the pot and stir until kale is cooked, about 1 minute.
  5. Stir in fresh basil. Remove from heat and set aside.
  6. Cook the pasta in a large saucepan of salted boiling water according to the packet instruction until al dente. Drain, reserving 1 cup of the cooking liquid.
  7. Mix sauce with pasta, adding the reserved cooking liquid to coat pasta with sauce. Serve with Vegan Parmesan.

Recipe Notes

*I use Spiral Foods: Organic Garlic & Basil Sugo; and Casalare: Gluten Free Vegie Penne Pasta, both from Gino’s Groceries.