Rigatoni with Tempeh, Olive and Basil Sauce

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



  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

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