Cook time: 25 minutes
single, couple, family
FYI – The avocados were pretty green this week, leave them at room temperature, if they’re still not ripe switch the dishes and eat the nachos later in the week.
*The mushrooms for this dish (if you’re on the 5 night plan), are the random sized ones. The consistent sized ones are for the burgers.
**Parsley are a shared ingredient. Half for each dish.
^denotes staple item. We haven’t tested any other milks, they may split when reduced.
Preheat the oven to 200 degrees Celsius.
Put the soy milk in a sauce pan and bring to a boil to reduce the amount by half.
Bring a large pot of salted water to the boil.
Cut the mushrooms into quarters, (or sixth or eighths depending on size). Place in a bowl and toss with oil, salt and a few good cracks of black pepper. Place on a tray and roast for 8 to 10 minutes. Once roasted, place in with the soy milk and continue to reduce, if needed.
Dice the onion and mince the garlic.
Roughly chop the tempeh, place in a food processor and blend until it’s scrambled.
Mix the tempeh with the bacon glaze.
Remove the parsley from the stalk and finely chop.
Heat a large deep fry pan or large pot to medium high heat with a good splash of oil. Fry the tempeh for 4 minutes, not stirring too often so it crisps up. Add the onion and garlic and cook for another 5 minutes, until well cooked down.
Cook the pasta for 9 to 11 minutes, until cooked to your liking. Reserve 1 1/2 C of the water before straining.
While the pasta is cooking, finish the sauce. Remove the tempeh mix from the heat, add the reduced soy milk (including mushrooms), cashew cream and warm through. Taste and add more salt, as required.
Combine the cooked pasta with the sauce, parsley, juice from the lemon and some of the reserved pasta liquid. Add enough to make it nice and saucy. The pasta will continue to suck up liquid as it cools.
Before serving, taste and add more salt or black pepper, as needed
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!