Garlic Broccoli Tempeh Pasta Recipe

About this recipe

A hearty and flavorful dinner featuring tender chicken, fresh broccoli, and pasta in a savory sauce. Perfect for those seeking a quick and satisfying meal solution.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Garlic - Single Clove
• 100 g Broccoli Florets
• 60G Primi Piatti Red Chilli Flakes
• 100 g Milky Mist Cooking Unsalted Butter
• 500 g + 500 g Yu 100% Durum Wheat Penne Pasta + 100% Durum Wheat Spaghetti Pasta Combo
• 200 g Hello Tempayy Natural Tempeh Cubes (Clean, Lean Protein)
• 16 g Orika Oregano
• 80 g Keya Foods Grinder Rock Salt Black Pepper
• 473 ml Bragg Apple Cider Vinegar

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
2. 2. Add 500 g of diced tempeh to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tempeh is heated through and slightly golden.
3. 3. Stir in 1 1/2 cups of broccoli florets, 1/4 teaspoon of red pepper flakes, and 1 teaspoon of dried oregano. Cook for 3-4 minutes until the broccoli is tender but still crisp.
4. 4. Pour in 1/4 cup of apple cider vinegar and add 1 tablespoon of butter. Stir until melted. Simmer the mixture for 10-12 minutes to allow the flavors to meld.
5. 5. Meanwhile, cook 1/2 pound of pasta according to package instructions. Drain and set aside.
6. 6. Add the cooked pasta to the skillet and toss well to coat in the sauce. Adjust seasoning with salt and pepper to taste.
7. 7. Serve the pasta hot, garnished with additional basil if desired.