Tiba Tempeh Creamy and Spicy Pasta

This Vegan Creamy Pasta is so delicious and easy to make. The cashews makes it so creamy, the Nooch makes it cheesy, and the Sweet Chilli tempeh pieces adds a heat. Plus we love to serve it in a coconut bowl, it takes us back to Bali.

If you prefer to skip the spicy flavours, just replace the Sweet Chilli pieces for the Traditional Block.

Serves: 2
Cooking time: 10-15 mins

Ingredients

  • Tiba Tempeh Sweet Chilli Pieces 200g
  • 150g Pasta
  • 2 Handful Spinach

 

For the creamy sauce:

  • 40g Cashews
  • 3 Tbsp Vegan Cream Cheese (we use Nush)
  • 1 Garlic Clove, peeled
  • 1 Tbsp Nutritional Yeast (AKA Nooch)
  • ½ cup Water (ideally from the cooked pasta)
  • Salt & Pepper to taste
Sweet chilli pieces
Sweet chilli pieces

Method

  • Cook the pasta according to instructions and drain (save ½ cup of the pasta water)
  • In a blender, add the creamy sauce ingredients and whizz it up for 1 minute until smooth
  • Pan fry the tempeh pieces for 3 minutes in a non-stick pan, turning often
  • In a separate pan, transfer the blended creamy sauce and cook for 2 minutes
  • Add the cooked pasta, spinach, half of the tempeh pieces, and combine
  • Serve the pasta and add the remaining tempeh pieces on top, and enjoy!

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