Name: Pasta with Tempeh, Chillies, Ginger & Tomato Sauce
Prep time: 10 min
Cook time: 25 min
Yield: 6
Ingredients: 400g tempeh, coarsely chopped; 3 tbsp olive oil; 3 banana shallots, finely chopped; 4 garlic cloves, minced; 25g fresh root ginger, finely grated; 2 large red chillies, finely chopped; 2-3 red Bird’s Eye chillies, finely chopped; 2 x 400g tins of tomatoes; Salt and freshly ground black pepper, to taste; 400g dried spaghetti; 12-18 vine-ripened cherry tomatoes; A handful of basil leaves, to serve

VMG Recipes