Tempeh tomato pasta

Tempeh has a firm bite that stands up to tomato sauce. Crumbling it small lets the sauce cling to the pasta instead of leaving a few large pieces at the bottom of the bowl. Plain tempeh keeps the ingredient list short; seasoned varieties can change the salt level considerably.

Keep the crumbles small and distinct

Break the tempeh into pieces small enough to share a forkful with the pasta. Cook them with the diced onion, stirring and breaking up larger clusters as they begin to brown. A wide skillet gives moisture from the onion room to escape. Keep the heat moderate so the onion softens without the tempeh edges scorching.

Tempeh brands differ in flavor and firmness. If the package recommends steaming before another cooking method, follow those directions and allow extra time. That extra step is outside the stated quick method, so account for it before putting the pasta on. Choose plain tempeh when possible; a strongly flavored marinade can compete with the oregano and tomatoes and changes the recipe’s seasoning.

Save pasta water before draining

Cook the whole-wheat pasta according to its own package, since shapes and brands have different timing. Reserve the measured cooking water before emptying the pot. A mug or heatproof measuring jug placed beside the colander is a useful reminder. The sauce also uses fresh water during its simmer, so keep that addition separate from the reserved pasta liquid.

Toss the drained pasta into the finished tomato sauce, then add reserved water a spoonful at a time if needed. Starchy cooking water helps the sauce spread around the pasta. Too much can dilute the tomatoes and collect in the bottom of the bowl, so stir after each addition before deciding whether another is useful. Short shapes hold small crumbles in their curves; spaghetti needs a thorough toss so the tempeh does not settle underneath.

Shop for the sauce you intend to cook

Whole-wheat pasta and plain crushed tomatoes keep the recipe straightforward. Check ingredient labels on pasta if avoiding eggs, and compare the salt in canned tomatoes rather than assuming every can is equivalent. Frozen spinach is an optional addition during the sauce simmer; it is excluded from the stated nutrition and cost.

Pack leftovers with their sauce so the pasta has moisture available when reheated. It will absorb some liquid during storage, so add a small splash of water and stir as it warms. Health Canada advises using refrigerated leftovers within two to three days. Divide the batch into shallow containers promptly instead of leaving the full skillet to cool, and reheat only the portion you plan to eat.