20% off €35
Ingredients
For the sauce
- 2 roasted red peppers
- 3 garlic cloves
- Juice of 1 lemon
- 3 sundried tomatoes from a jar
- 40g H&B Walnuts
- 20g H&B Sunflower Seeds
- 2 tbsp H&B Nutritional Yeast
- 1 tbsp Extra Virgin Olive Oil
- 100g silken tofu
- 30-40ml water (for blending)
- Pinch of sea salt
- Pinch of cracked black pepper
For the toppings
- 200g tempeh, crumbled
- 2 large handfuls of curly kale, washed and roughly chopped
- 2-3 tbsp H&B Pumpkin Seeds
- Black Pepper
| Per | Serving |
|---|---|
| Energy (kcal) | 967 kcal |
| Fat | 46g |
| of which saturates | 6.5g |
| Carbohydrates | 67g |
| of which sugars | 8.4g |
| Fibre | 26g |
| Protein | 58g |
| Salt | 1.00g |
Step 1
Preheat a fan oven to 180c. Then add your seeds and washed kale to a baking tray, lightly oil, salt the kale and seeds, then pop in the oven for five to eight minutes – it won’t need long, all you want is a slight crisp.
Top tip: Check after five minutes to avoid burning.
Step 2
Cook your pasta in salted boiling water. When ready, drain, but don’t rinse and reserve half a cup of pasta water.
Step 3
Whilst the pasta is cooking, add all the sauce ingredients to a high speed blender or bullet blender, and blend until creamy and smooth. Season to taste and add more water if you need to help it blend.
Step 4
Crumble the tempeh into a non-stick frying pan and fry with a splash of olive oil and a pinch of salt until crisping at the edges. Then add 1 tsp of tamari and fry for one to two minutes more. Remove from the heat and set aside.
Step 5
Add a splash of pasta water into a pan, followed by the sauce, then add the cooked pasta and stir through, no need to heat.
Step 6
Divide into bowls, top with the kale, seeds and tempeh, and enjoy!
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