Makes 2 large serves
The truth is that I’m not a massive pasta fan but when Nature’s Charm asked me to develop a recipe using their Evaporated Coconut Milk I just couldn’t take my mind off making a creamy pasta sauce! I’m so bloody glad I did because this pasta is off the effing chain. With a little help from my friend arrowroot powder, the sauce is wonderfully thick but hella creamy thanks to the amazing texture of the Evaporated Coconut Milk and who the hell needs pancetta when you’ve got my Smokey Tempeh Crumbles?!
The milk itself has a hint of sweetness to it, a little coconutty in flavour and is a bit thicker than regular coconut milk which lends itself perfectly to a bunch of sweet and savoury dishes. I’m already thinking about how I can use it in other recipes and you will too! If you want to see more posts and recipes using Nature’s Charm products click here and here!
Smokey Tempeh Crumbles
- 150g tempeh
- 1/4 cup soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon agave
- 1 teaspoon liquid smoke
- 2 tablespoons olive oil
- 500g fettuccine
- 1 can Nature’s Charm Evaporated Coconut Milk
- 1 tablespoon arrowroot powder
- 2 teaspoons garlic powder
- 2 teaspoons onion power
- 1 teaspoon white pepper
- 2 teaspoons salt
- 1/3 cup nutritional yeast (plus a little extra)
- 1/4 cup pasta water
- 1 spring onion, finely chopped
- Start off by getting the tempeh crumbles ready. Roughly chop the tempeh into little pieces and put them into a small container.
- In a small jug, whisk together the soy sauce, Worcestershire sauce, agave and liquid smoke.
- Pour the marinade into the small container and add the lid. Leave as long as possible, occasionally turning upside down.
- Cook the fettuccine according to the packet instructions and while it’s cooking, prepare the sauce.
- Add the Nature’s Charm Evaporated Coconut Milk to a large jug.
- Whisk in the arrowroot powder, garlic powder, onion powder, white pepper and nutritional yeast until well combined.
- At this point you want to add the olive oil to a frypan, drain the marinade from the tempeh and fry the tempeh pieces until dark brown. Set aside.
- Remove 1/4 cup of the water from the pasta pot and set aside before draining the pasta
- Pour the sauce mixture and pasta water into the pot you cooked the pasta in and stir constantly over a medium-high heat until it thickens (that will happen suddenly!)
- As soon as it starts to thicken, add the drained fettuccine and coat it with the sauce.
- Plate the pasta immediately before sprinkling with the Smoky Tempeh Crumbles, nutritional yeast and spring onion.
This was a sponsored post. You can learn more about sponsored posts and how they help improve Like A Vegan here.