PASTA WITH TEMPEH BOLOGNESE

INGREDIENTS

• 8 oz (250 g) gluten-free pasta or pasta of choice
• 8 oz (250 g) cherry tomatoes
• 7 oz (200 g) tempeh
• 2 bell pepper
• 2 Tbs tomato paste
• 1 onion
• 2 Tbs olive oil
• herbs of choice
• pasta water to thin the sauce
• salt and pepper to taste

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INSTRUCTIONS

1. Preheat oven to 390°F (200°C).
2. On a baking sheet prepared with parchment paper, roast the peppers and tomatoes for about 45 minutes.
3. In the meantime, heat a large skillet with 1 tablespoon olive oil. Cut the onion and crumble the tempeh and when the oil is hot. Cook it for about 7-10 minutes.
4. After veggies are done, let them cool a bit. Cook your pasta according to directions. When draining save about 1/2 cup pasta water for thinning the sauce, if required.
5. Peel the red pepper and remove the core. Put the pepper and tomatoes and another tablespoon of oil in a blender or food processor. Process until smooth. If the sauce is too thick, thin it with a dash of saved pasta water. Add sauce to the tempeh and onion mix
6. Arrange the pasta in a bowl or on a platter with sauce. Garnish with herbs and cashew parmesan.

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