Rupy’s High-protein Rigatoni
The walnut, tempeh, puy lentil blend in this recipe delivers on the protein and fibre needs for your gut wellbeing, and the texture and flavour of thi... Read more The walnut, tempeh, puy lentil blend in this recipe delivers on the protein and fibre needs for your gut wellbeing, and the texture and flavour of this combination are phenomenal. With red wine and mixed herbs plus a bit of time you get a gorgeous bowl of food that is nourishing and delicious. Try it with different pasta varieties if you wish and, for more protein, use a lentil or bean-based pasta. The walnut, tempeh, puy lentil blend in this recipe delivers on the protein and fibre needs for your gut wellbeing, and the texture and flavour of this combination are phenomenal. With red wine and mixed herbs plus a bit of time you get a gorgeous bowl of food that is nourishing and delicious. Try it with different pasta varieties if you wish and, for more protein, use a lentil or bean-based pasta.
Plantpoints
protein
fibre
Plantpoints
protein
fibre
TRY MORE RECIPES from Healthy High Protein
NUTRITION PER SERVING (Read more)
Notes
Protein boost: Add more tempeh or walnuts. You can also use lean beef mince instead of tempeh, just add 150g mince to the onions, garlic, tomato purée and herbs, and cook for 5 minutes before adding the red wine.
Plantpoints
protein
fibre
Ingredients
Method
1. Heat the olive oil in a large lidded casserole pan over a medium heat, add the onion and cook, stirring occasionally, for 10 minutes until softened and starting to turn golden. Add the garlic and plenty of seasoning and cook for another minute before adding the mixed herbs and tomato purée. You want to cook the purée for 3–4 minutes to intensify the flavour.
2. Pour the red wine into the pan and cook for another 3 minutes until there is no smell of alcohol and the mixture becomes thick and sticky.
3. Add the walnuts and tempeh and stir to coat them in the sticky mixture. Cook for 2 minutes, stirring, then pour in the stock, passata and vinegar and add the lentils. Reduce the heat to low–medium, stir until combined and simmer, part-covered with the lid, for 15 minutes.
Toss in the massaged cavolo nero for the last 2 minutes of cooking.
4. Meanwhile, cook the pasta in plenty of boiling salted water according to the packet instructions. Drain, reserving a mugful of the cooking water. Add the pasta to the sauce with enough of the pasta cooking water to loosen. Serve in bowls, drizzled with olive oil and with the parmesan scattered over.
Notes
Protein boost: Add more tempeh or walnuts. You can also use lean beef mince instead of tempeh, just add 150g mince to the onions, garlic, tomato purée and herbs, and cook for 5 minutes before adding the red wine.
User comments (39)
Our favourite recipe from the app! Always turns out yummy, and the portions sizes are BIG (we usually scale them down slightly as we never manage to finish it otherwise!). Tastes really meaty and rich and is entirely plant-based which is fantastic, and so high in fibre and protein. It keeps really well in the fridge for a few days so it's great to batch cook. We like the addition of the red wine but it still tastes delicious if you leave it out.
Great recipe!
I make some changes, replacing red wine with a little apple cider vinegar and adding mushrooms. I make double the amount and freeze it. Works really well and is a popular dish!
Delicious, very fast meal to prepare and cook. Highly nutritious.
Nice dish very nice flavours .I made this for two people and after reading the comments I made a single serving and it was more than enough 😳. The calories turned out quite high👀 I used mince instead of tempeh. Next time I will try it with the tempeh. I would use half the walnuts.
Lovely recipe
Wow, an absolute powerhouse! I enjoyed it very much. 😋 I especially liked the walnuts, giving a nice crunch. I subbed the spinach with summer greens as it was all I had; other than that, I followed the recipe as was. Thanks, Dr Rupy and team! 🫶🫶🫶
The recipe is super good and very tasty. I love it, it's such a great combination 😍
Made the recipe for between three and four people, (we are 3) but we've got leftovers for another whole meal for three! Very tasty though and fairly easy. Served it with some grated cheese. Didn't have Cavali Nero so just used spinach.
Tasty! Next time I’ll use much less walnuts though
Huge portions, would easily feed 4. Tasty.
Great dinner. Tastes really nice with great depth of flavour.
Delicious and very filling. Nice different textures in the pasta. Will do again
This was a great midweek pasta dish. Easy to make but huge portions. We had enough for four. Put the extra in the freezer for another day.
The recipe was delicious will definitely make this again, generous portions
So tasty and satisfying, I added a sprinkle of chilli flakes to give it an extra punch
Lovely recipe - will definitely repeat. Prep time was quite long and portions hugely generous. We used ingredient for 3, added just one block of tempeh and 200g mushroom and it made 4 large portions.
Very generous quantities. A very filling, tasty and satisfying meal.
Really tasty and very filling! I added a teaspoon of crispy chilli oil to my serving for a bit of extra spice - it was delicious 😋
Absolutely love this. Definitely a firm favourite in our family
Quick and tasty - went down well with the family.
Delicious!
If you are struggling to eat less meat this is a no brainer with its rich Italian Ragu style sauce packed with goodness.
Delicious. Takes more time to make than I like, but when I have the time, it will be worth it.
A wee bit dry. Maybe add tin of tomatoes? Very tasty otherwise.
Tasty and satisfying. Generous portion size. Made for 2 but it was enough for 2 evening dinners for 2. I used more stock the second time I made it as I felt was lacking in liquid (250 ml instead of 200 ml). This is on rotation as a regular dish.
Didn’t have “mixed herbs” so subbed in with “Za’atar” (Middle Eastern herbs) and wow. Super delicious
Substituted tender stem broccoli for cavolo Nero saving some time; very bolognese-like - a good one to bring meat eaters over to the other side
Very tasty - but fiddly though I found
3.5/5, tasty
Made this from the book. It’s incredible!
Delicious, will add to favourites.
I didn’t know what to expect…beautiful texture and flavour. Will definitely make again.
Cooked several times, healthy and tasty for all the family. Used 50g walnuts which was perfect.
Most delicious tempeh dish. Meaty flavour without meat! I will definitely make again.
Quite possibly the BEST tempeh recipe I have ever cooked! Great taste, great texture and HUGE portion sizes! Straight to favourites, thanks Team DK!
Very tasty 🤤
Delicious! Lovely flavour and texture. Prepared meal as instructed but used frozen spinach. Worked well!
scrummy . loved it and it will become a regular dish in this household.
Really delicious, great textures. I substituted beef mince instead of tempeh. Definitely worth making regularly.
Amazing flavour will make on repeat.