ASPARAGUS PASTA WITH TEMPEH CRUNCH
Tempeh recommendation: Black bean tempeh, rosemary lemon
Springtime is asparagus time! In this simple but sophisticated pasta dish, crunchy green asparagus meets a creamy lemon sauce - light and wonderfully aromatic. Crispy fried tempeh provides a special crunch as a topping. Quick to make, full of flavor and perfect for the season.
4 servings
30 min
Ingredients
- 500 g pasta (e.g. tortiglioni or tagliatelle)
- 500 g green asparagus
- 400 g tempeh
- 1 organic lemon (juice + zest)
- 200 ml crème fraîche (alternative: oat cream)
- 2 cloves of garlic, finely chopped
- 2 tbsp neutral oil
- 2 tbsp soy sauce
- 1 tsp mustard (medium hot)
- Salt & pepper
- Fresh cress (optional)
- Parmesan (optional)
Preparation
- Cook the pasta in salted water until al dente according to the packet instructions.
- Finely chop the tempeh. Fry in a pan with a little oil, after approx. 10 mins. deglaze with a mixture of soy sauce, mustard and garlic and season. Continue frying until the tempeh is crispy.
- Meanwhile, wash the asparagus, remove the woody ends and cut into approx. 3 cm pieces. Fry in a pan with a little oil for approx. 5-6 minutes until al dente. Then add a little pasta water.
- Then stir in the lemon juice and zest and the crème fraîche. Season to taste with salt and pepper. Simmer gently for 2-3 minutes.
- Drain the pasta and mix with the asparagus and lemon sauce.
- Arrange the pasta on the plate, top with the tempeh crunch and optionally garnish with fresh cress and parmesan.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade
