Cajun Pasta

Indulge in the vibrant flavors of Cajun cuisine with a delightful vegetarian twist in this Cajun Tempeh Pasta recipe. The star of this dish is our Tempeh, adding a rich nuttiness and satisfying texture to every bite. Tempeh, a traditional Indonesian staple, seamlessly integrates with the bold Cajun seasoning, creating a fusion dish that's bursting with flavor. Perfectly seasoned and sautéed tempeh pairs harmoniously with al dente pasta, creating a hearty and wholesome meal that's quick to prepare. Whether you're a seasoned cook or just starting your culinary journey, this recipe is sure to impress with its simplicity and robust taste.

Prep and Cook Time: 30 minutes
Skill Level: Beginner

Ingredients:

8 oz (225g) Royal Tempeh Tempeh, cut into cubes
8 oz (225g) pasta (penne, fusilli, or your choice)
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
1 cup cherry tomatoes, halved
2 tablespoons Cajun seasoning
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Instructions:

Prepare Tempeh: Begin by boiling water in a pot. Once boiling, add the tempeh cubes and let them boil for 10 minutes. This helps to remove any bitterness from the tempeh. Drain the tempeh and pat it dry with a paper towel. Set aside.

Cook Pasta: In a separate pot, cook the pasta according to package instructions until al dente. Once cooked, drain the pasta and set aside.

Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes. Add diced bell pepper to the skillet and continue cooking for another 2-3 minutes until the peppers are slightly softened.

Cook Tempeh: Push the vegetables to one side of the skillet and add the boiled tempeh cubes to the empty space. Cook for 5-7 minutes, stirring occasionally, until the tempeh is lightly browned on all sides.

Seasoning: Sprinkle Cajun seasoning, paprika, dried thyme, and dried oregano over the tempeh and vegetables. Stir well to coat evenly. Adjust salt and pepper according to taste.

Combine Pasta and Tempeh: Add the cooked pasta and halved cherry tomatoes to the skillet with the tempeh and vegetables. Toss everything together until well combined and heated through.
Serve:

Garnish the Cajun Tempeh Pasta with chopped fresh parsley.
Serve hot with lemon wedges on the side for a burst of freshness.
Enjoy!