Ingredients: |
Ingredients: 1/2 bag or 3 cups whole wheat penne (Bionaturae brand reccomended)
1 jar marinara sauce (try Rao's marinara sauce)
2 T extra virgin olive oil
1 yellow onion, sliced
1 package tempeh, crumbled (SoyBoy soy or five grain tempeh)
generous splash of white wine or stock to deglaze the pan
3 cloves garlic, minced
1/2 container or 2 cups button mushrooms, sliced
1 bunch kale, stems removed and roughly chopped
1/2 jar capers + brine (Mediterranean Organics capers are great)
generous handful of kalamata olives, pitted
sea salt & black pepper to taste
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Directions: |
Directions:Fill a large pot halfway with water, add a small handful of salt. Water for pasta should almost taste like teardrops), and bring to a boil.
Meanwhile, in a large saute pan, heat oil on medium flame and add onions, cooking for a few minutes until soft and starting to brown.
Add crumbled tempeh and stir occasionally, until cooked through, about five minutes (the tempeh will stick, and that's okay!).
Deglaze the pan with wine or stock, using a wooden spoon to loosen the crispy bits from the bottom of the pan. Now add garlic and mushrooms.
Once the water is boiling, use a colander, chinois, or strainer to briefly submerge kale in water. Press out excess water with spoon, then add to saute pan. Turn down flame to low and add capers, olives and marinara sauce. Allow to simmer for a few minutes while you cook the pasta according to package instructions (usually about 10 minutes for whole wheat).
Once the pasta is al dente, drain in colander and place back in pot with a little olive oil.
Add the entire mixture in your saute pan to the pot and mix everything together with a little salt and pepper. Serves four. |
This recipe for Penne Perfection with Tempeh, Capers, and Olives is from