I am especially proud to share this recipe with you, because it is my own. I am also excited to say that most of the ingredients, came from my very own garden. This might not seem like a big deal to some…. but to me, it is HUGE! This is the first year that I have ever had a vegetable garden, and I jump up and down for joy each time I find a new ripened veggie.
Please give this delicious, super easy and very healthy recipe a try!
1 bag organic fusilli pasta
1 package organic Tempeh crumbled
1 med. green pepper chopped
1 med. red pepper chopped
1. large white onion chopped
1 bulb garlic, each clove thinly sliced
2 med. tomatoes chopped
1 cup fresh green beans trimmed
handful of both, fresh basil & fresh cilantro chopped
About 6 tablespoons organic extra virgin olive oil.
Boil water for pasta & cook aldente. While pasta is being prepared, add 2 or 3 tablespoons of oil to large saute’ pan over med. heat. When oil is warm add crumbled Tempeh to pan. Cook for 2 minutes. Add garlic and onion, cook for another minute. Add peppers, green beans & herbs. Cook for another few minutes, stirring everything often.
Drain water from pasta and return pasta to the pot. Add the Tempeh, veggie/herb mixture & the rest of the oil. Mix well. Stir in some extra olive oil if needed.
Sprinkle with Vegan Parmesan if desired.