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!

Ingredients:

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.

Enjoy!