Rupy's high-protein rigatoni
Serves 2
Easy
Prep:
Cook:
The walnut, tempeh and Puy lentil blend in this recipe delivers on the protein and fibre needs for your gut wellbeing – plus the flavour is phenomenal!
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- 2 tbsp olive oilplus extra to serve
- 100g onionsfinely chopped
- 4 garlic clovesfinely chopped
- 3 tsp dried mixed herbs
- 2 tbsp tomato purée
- 100ml red wine
- 100g walnutsroughly chopped
- 200g tempehroughly chopped
- 200ml vegetable stock
- 200ml passata
- 1 tbsp balsamic vinegar
- 200g cooked Puy lentils
- 100g cavolo nerostalks removed, leaves massaged and roughly chopped
- 150g rigatoni
- 20g parmesanfinely grated, to serve
Nutrition: per serving
- fibre22.1g
- protein56.7g
Method
step 1
Heat the oil in a large lidded casserole over a medium heat, and cook the onions, stirring occasionally, for 10 mins until softened and starting to turn golden.
step 2
Add the garlic and plenty of seasoning, and cook for 1 min before adding the herbs and tomato purée. Cook for 3-4 mins to intensify the flavour.
step 3
Add the wine and cook for 3 mins until there is no smell of alcohol and the mixture becomes thick and sticky.
step 4
Add the walnuts and tempeh, and stir to coat them. Cook for 2 mins, stirring, then add the stock, passata, vinegar and lentils. Reduce the heat to low-medium, stir until combined and simmer, part-covered with the lid, for 15 mins
step 5
Toss in the cavolo nero for the final 2 mins of cooking. Meanwhile, cook the pasta in plenty of boiling salted water following pack 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.
