Basil Pesto Tempeh & Wholewheat Pasta Bowl with Spinach
Ready in about 27 minutes, this comforting tempeh and wholewheat pasta dish is built for maintenance — 675 kcal and 45g protein.
Ingredients
- 130g tempeh
- 160g pasta
- 80g spinach
- 80g courgette
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
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1
Prep everything first: wash and trim the spinach and courgette, then measure out the sauce ingredients.
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2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
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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 spinach and courgette for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: wholewheat 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.