Roasted Pepper Tempeh Spaghetti

Ingredients

• 300 g tempeh, cubed
• 250 g spaghetti
• 15 ml olive oil
• 1 red pepper, sliced
• 150 g purple cabbage, shredded
• 80 ml roasted red pepper sauce
• 15 ml chopped parsley
• salt
• black pepper

Method

1. Step 1

   Bring a large pot of salted water to a boil and cook 250 g spaghetti until just tender.

2. Step 2

   Heat 15 ml olive oil in a large skillet over medium heat and cook 1 red pepper, sliced for 2 to 3 minutes.

3. Step 3

   Add 300 g tempeh, cubed and 150 g purple cabbage, shredded and cook them for 3 minutes until hot and tender.

4. Step 4

   Stir in 80 ml roasted red pepper sauce and let it simmer for 2 minutes.

5. Step 5

   Drain the pasta and add it to the skillet.

6. Step 6

   Toss everything together until the sauce coats the pasta evenly.

7. Step 7

   Finish the pasta with 15 ml chopped parsley and serve it hot.