Tagliatelle with Mushroom and Walnut Ragout, White Beans and Crispy Tempeh

Hearty tagliatelle with a creamy mushroom and walnut ragout, white beans and crispy tempeh. A plant-based pasta dish with plenty of protein that will also convince meat eaters.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 200 g Tagliatelle
• 150 g Tempeh
• 300 g Button mushrooms
• 1 can white beans (canned, drained)
• 30 g Walnuts
• 1 pc Onion
• 2 pc Garlic cloves
• 2 tbsp Tomato paste
• 1 can chopped tomatoes (canned)
• 2 tbsp Olive oil
• 2 tbsp Nutritional yeast flakes
• 1 tsp Dried thyme
• 0.5 pc Lemon (juice and zest)
• 1 pinch Chili flakes
• 1 bunch Parsley
• Salt
• Black pepper

Method

1. Cut the tempeh into small cubes and fry in 1 tbsp olive oil in a pan over medium heat for about 5 minutes, turning until crispy all over. Season with salt and pepper and remove from the pan.
2. Finely dice the onion and garlic. Clean the mushrooms and slice them.
3. Heat the remaining olive oil in the pan, fry the onion and mushrooms for 6 to 8 minutes until the mushrooms are golden brown. Add the garlic and thyme and fry for 1 more minute.
4. Stir in the tomato paste and toast briefly. Pour in the chopped tomatoes, season with salt, pepper and chili flakes, and simmer gently for 8 minutes.
5. Rinse the white beans, drain them and add them to the sauce. Coarsely chop the walnuts and toast them briefly in a dry pan, then stir half of them into the ragout.
6. Bring water to a boil in a large pot, salt it, and cook the tagliatelle according to the package instructions until al dente. Reserve some pasta water, then drain the pasta.
7. Add the pasta to the ragout, toss with a little pasta water and stir for 1 to 2 minutes until the sauce becomes creamy.
8. Season with lemon zest and lemon juice. Finely chop the parsley.
9. Plate the pasta, sprinkle with tempeh, the remaining walnuts, nutritional yeast flakes and parsley, and serve immediately.