This is my contribution to Presto Pasta Night, a popular event started by Ruth and hosted this week by Fuss Free Flavours. Congratulations to Ruth, as this week will be the 200th edition.
Pasta with Marinated Tempeh and Goat CheeseMore tempeh recipes from Lisa's Vegetarian Kitchen:
Adapted from The Meat Lover's Meatless Cookbook
12 ounces of tempeh, cut into small cubes or strips
3 tablespoons of tamari
3 teaspoons of Dijon mustard
2 teaspoons of sesame oil
1 clove of garlic, minced
juice from 1 fresh lime
1 - 2 teaspoons of hot sauce
sesame oil for frying
3 shallots, finely chopped
1 teaspoon of dried thyme
sea salt and freshly cracked black pepper to taste
1 cup of dried pasta (penne, rotini, shell pasta or whatever you have on hand)
3 - 4 ounces of goat cheese
4 tablespoons of freshly grated Parmesan cheese
a generous handful of Asiago cheese
small handful of fresh cilantro, chopped
In a small bowl, marinate the tempeh, 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 and fry for about 10 minutes. Add the tempeh to the pan, along with the marinated mixture and thyme. Fry, stirring often, until the tempeh is browned evenly and the liquid is reduced.
While the tempeh is cooking, prepare the pasta. Drain well.
To serve, line a serving bowl with the goat cheese, cover with the hot pasta and toss. Add the tempeh along with the parsley and some salt and pepper and stir gently to combine. Garnish with Parmesan cheese and Asiago.
Serves 4 - 6
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On the top of the reading stack: Sarabeth's Bakery: From My Hands to Yours
Audio Accompaniment: Markus Guentner