Ingredients
Equipment
Method
- Slice the tempeh into 1 - 2" rectangles. Place in a bowl with the vinegar. Sprinkle with salt and pepper. Mix to combine well.
- Cook the lentil pasta in a large pot with 4 quarts of boiling water, for 7 - 8 minutes or according to package directions. Scoop out ⅓ of a cup of the pasta cooking water and set it aside. Drain in a colander when the cooking time is done.
- Heat the olive oil in a non-stick skillet over medium heat for a minute. Add the tempeh to the pan. Cook for 6 - 8 minutes, stirring occasionally, until lightly browned on each side.
- Add the garlic, tomatoes, and spinach to the pan. Cook for another 5 minutes until the spinach is wilted. Add the pasta and ⅓ of a cup of the pasta cooking water to the pan and top with dried basil. Stir ingredients together and serve.
Nutrition
Notes
The nutrition estimate is from Spoonacular, which is based mainly on the USDA database plus the red lentil pasta label.
