Crumbled Tempeh Ragù over Chickpea Penne

Rich tomato and poblano pepper ragù made with crumbled tempeh and tofu, seasoned with garlic and crushed red pepper over tender chickpea penne.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Medium

Dietary

• High-Protein
• Low-Calorie
• High-Fiber
• Vegan
• Vegetarian
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• sauté
• boil
• comfort food
• healthy
• spicy
• savory

Ingredients

• 8 ounce chickpea penne (dry)
• 1 package tempeh (crumbled)
• 1 package extra firm tofu (drained and crumbled)
• 1 can crushed tomatoes
• 2 poblano peppers (medium, finely diced)
• 1 yellow onion (medium, finely diced)
• 3 clove garlic (minced)
• 1 tablespoon olive oil (extra virgin)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon crushed red pepper flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Bring a large pot of salted water to a boil. Cook chickpea penne for 8-9 minutes until al dente, then drain.
2. Heat olive oil in a deep skillet over medium heat. Add yellow onion, poblano pepper, and garlic, cooking for 5 minutes until softened.
3. Add crumbled tempeh and crumbled extra firm tofu to the skillet. Cook for 6-7 minutes, stirring frequently, until lightly browned.
4. Pour in crushed tomatoes, dried basil, dried oregano, crushed red pepper flakes, salt, and black pepper. Simmer for 10 minutes until sauce thickens.
5. Toss cooked chickpea penne directly into the skillet with ragù sauce until well combined.

Notes

Reheats cleanly in the microwave with a splash of water to keep the pasta moist.

Nutrition (per serving)

• Calories: 453
• Protein: 35 g
• Carbohydrates: 48 g
• Fat: 14 g
• Fiber: 14 g
• Sodium: 460 mg
• Saturated Fat: 2.1 g
• Sugar: 6 g