Basil Pesto Tempeh & Gluten-free Pasta Bowl with Green Beans
Big flavour, sensible numbers. This Italian plate pairs tempeh with gluten-free pasta for 38g protein and roughly 655 kcal.
Ingredients
- 130g tempeh
- 130g gluten-free pasta
- 80g green beans
- 80g courgette
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
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1
Prep everything first: wash and trim the green beans and courgette, then measure out the sauce ingredients.
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2
Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.
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3
Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.
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4
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
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5
Meanwhile, steam or stir-fry the green beans and courgette for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: gluten-free pasta first, then the veg and tempeh, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.