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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...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. 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.

Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics
Contains
Dairy, Nuts, Soy, Gluten
Ingredients
Serves 2
Metric Imperial
Swaps: extra virgin olive oil
plus extra to serve
white onion
Swaps: red onion, shallot
finely diced
garlic cloves
finely chopped
mixed herbs (dried)
Swaps: thyme (dried), basil (dried), oregano (dried)
red wine
Swaps: mixed nuts, pecans
roughly chopped or pulsed into a coarse crumb
plain tempeh
roughly chopped or pulsed into a coarse crumb
vegetable stock
passata
puy lentils (cooked)
Swaps: beluga lentils (cooked)
stalks removed, leaves massaged and roughly chopped
wholegrain rigatoni
parmesan cheese
finely grated to serve

Ingredients

Serves 2
Metric Imperial
Swaps: extra virgin olive oil
plus extra to serve
white onion
Swaps: red onion, shallot
finely diced
garlic cloves
finely chopped
mixed herbs (dried)
Swaps: thyme (dried), basil (dried), oregano (dried)
red wine
Swaps: mixed nuts, pecans
roughly chopped or pulsed into a coarse crumb
plain tempeh
roughly chopped or pulsed into a coarse crumb
vegetable stock
passata
puy lentils (cooked)
Swaps: beluga lentils (cooked)
stalks removed, leaves massaged and roughly chopped
wholegrain rigatoni
parmesan cheese
finely grated to serve

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.

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