Rigatoni with Tempeh, Olive and Basil Sauce

• YIELD: Serves 4
• PREP: 5 mins
• COOK: 15 mins
• READY IN: 20 mins

Ingredients

• 500 Grams Penne Pasta/Spaghetti (you can use spelt/GF/rice/corn pasta also)
• 1 Onion Diced Finely
• 3 Colves of Garlic Minced
• 250 Grams Tempeh Chopped into Small Cubes
• 1 Jar Passata Sauce
• 1 Cup Pitted & Sliced Black Olives
• 1/2 Cup Basil Sliced Finely
• 1/2 Tsp Dried Oregano
• Fresh Pepper

Instructions

1. Boil a pot of salted water and cook the pasta
2. In a non stick pot, saute the onions and garlic until translucent and fragrant
3. Add the tempeh, and cook for 5 minutes, stirring regularly until warmed through
4. Add the passata, olives, basil and oregano and bring to a gentle boil
5. Drain the cooked pasta and toss through the sauce
6. Serve with extra basil and fresh pepper

• COURSE: Main Meals