Cheesy Vegan Pasta with Tempeh
Ingredients
- 1 medium-large sweet potato, unpeeled and cut into 1/2 -inch chunks
- 1/2 cup full fat coconut milk
- 1 1/2 tbsp olive or avocado oil
- 1 clove garlic, crushed
- 3 sprigs marjoram, leaves only (can also use thyme or oregano)
- 1/3 cup white wine
- 3 tbsp nutritional yeast
- 1 tsp liquid smoke
- Salt and pepper
- 3 cups uncooked gluten free pasta
- 6 cremini or chestnut mushrooms, sliced thinly
- 1/2 a 240g pack tempeh, chopped into 1/2 -inch pieces
To serve
- Chili flakes
- Extra marjoram leaves
Preparation
Steam sweet potato for 10-15 minutes until tender, then drain and blend in a high speed blender with coconut milk until completely smooth and set aside.
Add 1/2 tablespoon olive oil to a large skillet and sauté garlic and marjoram for 1 minute until fragrant.
Add sweet potato and coconut milk mixture, white wine, nutritional yeast, liquid smoke and salt and pepper to taste, then simmer for 15-20 minutes until fragrant and thick. If sauce is ready before next steps are complete, turn down to low and keep stirring occasionally to avoid burning. If mixture becomes too thick add a little water.
While sauce is cooking, bring a large pan of water to a boil and add pasta, then cook uncovered as per package instructions, rinse and drain, and set aside.
Heat remaining 1 tablespoon oil in a small skillet and add mushrooms and tempeh, then sauté for 10 minutes, stirring frequently, until tempeh is golden and season to taste with salt and pepper.
Add mushrooms and tempeh to sweet potato sauce, then add pasta and gently stir to combine.
Serve in large bowls decorated with marjoram leaves, chili flakes and extra pepper.
