Tomato & Chickpea Pasta Bake with tempeh crumble by Nourishing Amy

One of our amazing advocates, the fantastic Nourishing Amy has created this vegetable-packed, nutritious pasta dish which is super easy to make. It is full of wonderful, fresh flavours, satisfying any cravings.
For more incredible recipes from Amy, you can visit her blog here.

30 mins

2 people

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INGREDIENTS

1/2 onion, small dice

1 carrot, peeled and diced

1 red pepper, small diced

1 tsp smoked paprika

1 jar of Mr Organic Italian Passata 400g

1 tin of Mr Organic Chickpeas

2 Tbsp tamari soy sauce

50g spinach

180g of Mr Organic Fusilli

4 springs of fresh basil, torn

100g tempeh

A few splashes of Mr Organic Extra Virgin Olive Oil

40g ground almonds (or blitz whole almonds to a fine meal)

2 tbsp nutritional yeast

METHOD

1. Heat some olive oil in a frying pan and add the onion. Fry for 5 minutes. Add in the carrot and pepper and fry for 5 minutes until soft.

2. Stir in the paprika and then pour in the tomato passata, chickpeas, tamari soy sauce and some salt and pepper. Simmer for 10 minutes.

3. Cook the pasta according to packet instructions, then drain, saving some of the cooking water.

4. Meanwhile, crumble the tempeh with your hands. Heat a drizzle of olive oil in a frying pan and add the tempeh, cooking until golden and crisp, about 5 minutes, stirring regularly.

5. Stir together the ground almonds and nutritional yeast with some salt and black pepper. Keep leftovers in an airtight jar or container.

6. Preheat the oven to 160Fan/180*C. Add the pasta to the tomato sauce with the spinach, basil leaves, 2 tbsp of cooking water and stir until the greens wilts.

7. our the pasta into an ovenproof dish, sprinkle over the crumble tempeh and about 3 tbsp of the almond mixture. Bake for 10-15 minutes until crisp on top.