Lentil pasta with tomato sauce

More protein-rich than this pasta, you'll hardly find any plant-based dishes. A perfect dinner after a good workout or when you want to boost your protein intake, just like when consuming our vegan Protein Shake. Tip: Also delicious with plant-based meatballs instead of tempeh.

What do you need?

• 50 ml soy sauce
• 1 tbsp ketjap
• 2 tsp paprika powder
• 200 g tempeh, diced
• 1 tbsp olive oil (10 g), for frying
• 70 g red lentil pasta
• 1 onion
• 200 g mushrooms or other mushrooms of your choice
• 2 tbsp sun-dried tomatoes
• 1/2 can tomatoes (400 g)
• Fresh basil, for garnish
• Coarse sea salt

Preparation

1. Mix soy sauce with ketjap and paprika powder in a bowl, then add tempeh. Cover and let the tempeh marinate for at least 30 minutes. Using plant-based meatballs? Cook them according to the instructions on the packaging in step 5;
2. Peel and chop the onion. Heat half of the olive oil in a pan and sauté the onion until translucent over medium-high heat for about 3 minutes;
3. Slice the mushrooms and cut the sun-dried tomatoes into strips. Add them to the onion and sauté for an additional 2 minutes over medium-high heat;
4. Cook the red lentil pasta until al dente following the instructions on the packaging. Drain the pasta and add it, along with the tomatoes, to the vegetables. Stir well;
5. In a large skillet, heat the remaining olive oil and fry the tempeh with the marinade over medium-high heat for about 8 minutes until dry, crispy, and deep brown. Alternatively, fry the plant-based meatballs according to the instructions on the packaging with half of the olive oil;
6. Divide the pasta with vegetables and tomato sauce between two plates. Top with the fried tempeh or plant-based meatballs. Optionally, garnish with fresh basil and sprinkle with coarse sea salt.

Nutritional Values