Toss this fall-inspired pasta from the Katie’s Therapeutic Kitchen cookbook with roasted Brussels sprouts glazed in the identical marinade used for the tempeh for a superbly satiating, vegetable-packed autumn meal.
What you want:
For the balsamic glazed tempeh:
1 (8-ounce) block tempeh, minimize into 4 even chunks
1 tablespoon olive oil
1 tablespoon maple syrup
6 tablespoons balsamic vinegar
2 tablespoons tamari
¼ teaspoon crimson chili flakes
3 drops liquid smoke
For the pumpkin sage sauce:
2 tablespoons olive oil
¼ teaspoon crimson chili flakes
2 giant shallots, chopped
10 recent sage leaves, minimize into skinny strips, plus extra for garnish
¼ cup tomato paste
1 (15-ounce) can pumpkin
2 cups non-dairy unflavored coconut cream
⅓ cup dietary yeast
1½ teaspoons salt
¾ pound pasta of alternative
What you do:
- Preheat oven to 375 levels. In a 9 x 9-inch baking dish, mix olive oil, maple syrup, balsamic vinegar, tamari, garlic, chili flakes, and liquid smoke.
- Minimize tempeh chunks into giant triangles. Minimize triangles in half diagonally, creating thinner triangles. Add tempeh to marinade.
- Bake tempeh for 20 minutes. Take away from oven and flip, then bake for an extra 20 minutes.
- For the pumpkin sage sauce, in a medium pot over medium warmth, heat oil. Add chili flakes, shallots, and sage. Cook dinner till shallot is translucent, about 10 minutes. Add tomato paste to pot, and stir till integrated. Add pumpkin, coconut creamer, and dietary yeast to pot, and stir as soon as extra. Deliver to a delicate simmer, and let cook dinner for 20 minutes. Add salt and stir.
- Cook dinner pasta in response to bundle instructions. Toss pasta with pumpkin sauce. Take away tempeh from oven and garnish pasta with tempeh triangles, drizzling any remaining glaze in pan over pasta and tempeh. Garnish with sage and serve.
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