Pasta With Sweet & Sour Tempeh & Pumpkin

By Nicola McCarthy

Serves 4

Serve with blanched greens

200g pack Fresh Tempeh, cut into cubes
Sunflower Oil for Deep Frying
2 tbs Shoyu
2 tbs Mirin
2 tbs Gen Mai Su (Brown Rice Vinegar)
½ tbs Olive Oil
1 Onion, Sliced
1 Garlic Clove, chopped finely
1 Sweet Pumpkin (Red/Green Hokkaido), cubed
½ tsp Ginger Powder/1” Grated/Finely Chopped Fresh Ginger
1 tsp Oregano
250g Terrasana Pasta (Spirelli/Penne)

Cook pasta in boiling water with a pinch of sea salt for 10-12 minutes, rinse under cold water to stop it cooking any further and set aside
Deep fry tempeh until golden in colour, then drain on kitchen roll
Put shoyu, mirin and gen mai su in a saucepan, add the tempeh and simmer and reduce until all the liquid has been absorbed then set the tempeh aside
Gently fry the onion in olive oil for 3 mins, then add a pinch of salt and garlic, continue cooking for 2 minutes, add the pumpkin and oregano and a little water, simmer covered until the pumpkin is soft (approx 15 minutes)
Blend the onion, garlic & pumpkin with a stick blender, add enough water to make a thick sauce
Add the tempeh and pasta to the pumpkin and stir
Serve with blanched greens

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