This is a hearty pasta dinner that will satisfy the appetites of anyone, vegetarian or otherwise. Tempeh cut into strips and marinated in a salty and zesty mustard sauce provide the robust "meat" experience served over a bed of fresh cooked pasta tossed with plenty of cheese. No one will go hungry when this is served up, and no one will even try because it is so delicious.
 Pasta with Marinated Tempeh and Goat Cheese |
Recipe by Lisa Turner
Adapted from The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour
Published on February 7, 2011
Hearty pasta tossed with cheese and served with marinated tempeh strips
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Tempeh:
- 12 oz (350 g) tempeh, cut into small cubes or strips
- 3 tablespoons tamari (soy) sauce
- 3 teaspoons Dijon mustard
- 2 teaspoons sesame oil
- 1 clove garlic, minced or crushed
- juice from 1 lime (2 tablespoons)
- 1 to 2 teaspoons hot sauce (Tabasco or variety of your choice)
Pasta:
- 1/4 cup sesame oil
- 3 shallots, finely chopped
- 1 teaspoon dried thyme
- 1 cup uncooked pasta (penne, rotini or shell)
- small handful of fresh cilantro, chopped
- 1 teaspoon sea salt, or to taste
- fresh ground black pepper, to taste
- 4 oz (120 g) soft goat cheese
- 4 tablespoons fresh grated Parmesan cheese (garnish)
- 4 tablespoons fresh grated Asiago cheese (garnish)
Instructions:
In a small bowl, marinate the tempeh in the tamari, mustard, sesame oil, garlic, lime juice and hot sauce for 30 minutes, stirring every 10 minutes to coat evenly. Heat 1/4 cup of sesame oil in a large frying pan or wok over medium heat. When hot, add the shallots and stir for 5 minutes to soften. Add the tempeh with its marinade and the thyme. Fry, stirring often, until the tempeh is browned evenly and the liquid is reduced. While the tempeh is cooking, prepare the pasta to package instructions. Drain well. To serve, line a serving bowl with the goat cheese, cover with the hot pasta, and toss. Add the tempeh, parsley or cilantro, and salt and pepper. Stir gently to combine. Garnish with Parmesan cheese and Asiago. Serve hot garnished with scatterings of grated Parmesan and Asiago cheeses.
Makes 4 to 6 servings |
More tempeh recipes from Lisa's Vegetarian Kitchen:
Thai Tempeh Patties with a Red Chili Dipping Sauce
Oseng Oseng Tempe
Tempeh-miso Breakfast Patties
On the top of the reading stack:
Sarabeth's Bakery: From My Hands to Yours
Audio Accompaniment:
Markus Guentner
Lisa, what a great recipe to "trick" my HOney who is carnivore extraordinaire! I'm always looking for a vegetarian meal that will satisfy him.
ReplyDeleteAs for reaching Presto Pasta 200 - I never imagined it would take off like it did. So thanks for sending in great pasta dishes, and help us get to 300!
Very delightful pasta..
ReplyDeleteThis looks very nice, but is the recipe really from a vegetarian cookbook? Neither Asagio nor Parmesan are vegetarian cheeses. To carry that name they have to be produced in the traditional way, i.e. using rennet from the stomach of a calf. So, ripping out the stomach, put it in a blender and then pour it to the milk doesn't really sound vegetarian to me.
ReplyDeleteBut with a couple of substitutes, a very filling dish :)
The original recipe only called for goat cheese. The other cheeses were my additions. I am a strict vegetarian, but I am not all that fussy when it comes to cheese. Of course, you could just use goat cheese or other cheeses that are more to your liking.
ReplyDeleteDropped in from PPN to say ' Hello' :) I am a Pasta Fan too :)
ReplyDeleteWouldn't miss meat with all the flavor built into this. I've never cooked with tempeh, I don't think. Something to try for sure.
ReplyDeleteSorry if I sound stupid... But what is tempeh?
ReplyDeleteTempeh is a traditional Indonesian fermented soybean product that's an excellent source of protein and vitamin B12.
ReplyDeleteThis makes me want to give tempeh another try. (So glad you are enjoying the cookbook.)
ReplyDeleteW/ regards to Asiago and Parmesan, there are some U.S. and English cheese makers that use non-animal enzymes to coagulate their products. I have found vegetarian Asiago, Parmesan, Cheddar, and goat cheeses with relative ease.