Basil Pesto Tempeh, Gluten-free Pasta & Green Beans Plate
A satisfying Italian bowl: tempeh with gluten-free pasta, mushrooms and green beans. Around 707 kcal and 41g protein per portion.
Ingredients
- 130g tempeh
- 160g gluten-free pasta
- 80g mushrooms
- 80g green beans
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
-
1
Prep everything first: wash and trim the mushrooms and green beans, then measure out the sauce ingredients.
-
2
Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.
-
3
Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.
-
4
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
-
5
Meanwhile, steam or stir-fry the mushrooms and green beans for 3-5 minutes until just tender with a little bite.
-
6
Build the plate: 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.