Gluten-free penne pasta with fresh chilli and red curry
accompanied by tempeh, mushrooms, cauliflower and scallions
A simple recipe to enjoy a light pasta with lots of Asian flavour.
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Nice and quick!
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Vegan
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
wheat, soya, gluten
Utensils:
Ingredients
Gluten-free penne pasta
Mushrooms
Cauliflower
Garlic
Red chilli
Zucchini
Fried tomato sauce
Thai red curry powder
Ginger
Tempeh
Soy sauce
Scallion
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2920
698
32
5
86
8
8
23
0
5
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Boil plenty of water in a pot and add salt to taste. Cook the pasta for 8 minutes or until it's all-dente. Drain the water and set aside.
2.
Cut the tempeh into thin slices. Cut the chilli into thin slices. Grate the ginger. Mix the tempeh with the chilli, ginger and soy sauce. Let it marinate for a few minutes.
3.
Wash the vegetables. Cut the mushrooms, cauliflower and garlic into slices. Cut the zucchini into quarters lengthwise and then into thin slices. Heat 2 tablespoons of oil in a pan and sauté the vegetables for 5 minutes along with the curry powder. Add the tomato sauce and 150ml of water. Bring it to a boil and let it simmer for 5 to 10 minutes. Season to taste and set aside.
4.
Drain the liquid from the tempeh. Reserve the liquid. Chop the scallion. Heat 1 tablespoon of oil in a frying pan and sauté the tempeh together with the scallion. Add the remaining liquid at the last moment. Remove from the fire.
5.