Smokey caramelized onion pasta with a tempeh crumb
Smokey caramelized onion pasta with a tempeh crumb
by lnfinity
3 Comments
lnfinity
###Ingredients *serves 2*
* 200g Tempeh * 2 Tsp smoked paprika * 1.5 tsp cumin * 1 tbsp olive oil * Sea salt & black pepper * 2 white onions * 200g oyster mushrooms * 4 garlic cloves * 2 tsp smoked paprika * 1 tsp oregano * 1 tsp cumin * Olive oil * Sea salt & black pepper * 300g silken tofu * 3 tbsp nutritional yeast * Juice of one lemon * 200g durum wheat semolina pasta, for 2 people (I used rigatoni)
**To serve**
* Fresh parsley
###Instructions
1. Preheat your oven to 200c
1. In one medium roasting pan or tray, add the crumbled or finely chopped tempeh, the 2 tsp smoked paprika, 1.5 tsp cumin, 1 tbsp olive oil, sea salt & black pepper. Toss to combine.
1. In the other larger tray or roasting pan, combine the sliced onion, roughly torn mushrooms, whole garlic cloves, 2 tsp smoked paprika, 1 tsp oregano, 1 tsp cumin with olive oil, salt & black pepper. Toss to coat, leaving the garlic cloves on the top for you to squeeze out the skins later.
1. Roast the tempeh for 15 minutes, and the onions for 25-30 minutes on the lower rack, checking at 25 to ensure they’re not burning.
1. Whizz up the silken tofu, nutritional yeast and lemon juice in a small blender, set aside.
1. Cook your pasta for one minutes less than the cooking instructions suggest. Save a mug of salty pasta water.
1. Allow the onion mix to cool slightly, then squeeze the whole garlic cloves out of their skins. Mash with a fork or back of a spoon so they melt into the sauce. Add the cream and stir well, then add the pasta and a splash of pasta water. Stir in gently until the golden sauce clings to the pasta.
1. Serve with a generous helping of the tempeh crumb on top, and some fresh parsley.
3 Comments
###Ingredients
*serves 2*
* 200g Tempeh
* 2 Tsp smoked paprika
* 1.5 tsp cumin
* 1 tbsp olive oil
* Sea salt & black pepper
* 2 white onions
* 200g oyster mushrooms
* 4 garlic cloves
* 2 tsp smoked paprika
* 1 tsp oregano
* 1 tsp cumin
* Olive oil
* Sea salt & black pepper
* 300g silken tofu
* 3 tbsp nutritional yeast
* Juice of one lemon
* 200g durum wheat semolina pasta, for 2 people (I used rigatoni)
**To serve**
* Fresh parsley
###Instructions
1. Preheat your oven to 200c
1. In one medium roasting pan or tray, add the crumbled or finely chopped tempeh, the 2 tsp smoked paprika, 1.5 tsp cumin, 1 tbsp olive oil, sea salt & black pepper. Toss to combine.
1. In the other larger tray or roasting pan, combine the sliced onion, roughly torn mushrooms, whole garlic cloves, 2 tsp smoked paprika, 1 tsp oregano, 1 tsp cumin with olive oil, salt & black pepper. Toss to coat, leaving the garlic cloves on the top for you to squeeze out the skins later.
1. Roast the tempeh for 15 minutes, and the onions for 25-30 minutes on the lower rack, checking at 25 to ensure they’re not burning.
1. Whizz up the silken tofu, nutritional yeast and lemon juice in a small blender, set aside.
1. Cook your pasta for one minutes less than the cooking instructions suggest. Save a mug of salty pasta water.
1. Allow the onion mix to cool slightly, then squeeze the whole garlic cloves out of their skins. Mash with a fork or back of a spoon so they melt into the sauce. Add the cream and stir well, then add the pasta and a splash of pasta water. Stir in gently until the golden sauce clings to the pasta.
1. Serve with a generous helping of the tempeh crumb on top, and some fresh parsley.
[Source](https://www.instagram.com/reel/DOWY0GyiAut/)
Oh no not her again who just mash everything in a bowl and call it cooking. Also why does she always look so miserable.
Would be a lot better with the recipe in the gif