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Tortellini with Zucchini and Tempeh Sausage Recipe

Written on Sunday, August 14, 2016 | 10:10:00 AM

Serves : - 6

Ingredients : 
- 4 oz (115 g) tempeh, crumbled or finely chopped with large knife
- 1 tsp fennel seed
- ½ tsp dried basil
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- ¼ tsp dried sage
- 1 garlic clove, minced
- 1 tbsp (15 ml) soy sauce
- 1 tsp extra virgin olive oil
- 1 tbsp (15 ml) fresh lemon juice
- ½ cup (100 g) fresh basil, roughly chopped
- ⅛ cup (25 g) pine nuts
- 2 garlic cloves, smashed
- Salt and freshly ground black pepper
- 3 tbsp (45 ml) extra virgin olive oil, divided
- 9-oz (255-g) package of cheese tortellini
- 2 medium zucchini, sliced into half-moon shapes
-2 tbsp (30 ml) fresh lemon juice
- 1 tsp lemon zest

Preparation Method :
1) Place the tempeh in a sauté pan and cover with water. Bring the water to a boil and let cook, about 10 minutes.

2) Drain off any remaining water and reduce the heat to medium. Add in the fennel seed, dried basil, oregano, crushed red pepper flakes, sage, garlic clove, soy sauce, olive oil and lemon juice. Cook, stirring occasionally until lightly browned, about 10 minutes. Set aside and wipe out pan.

3) Place the chopped basil, pine nuts, garlic and a pinch each of salt and pepper into a small food processor or blender. Pulse a few times until combined. With the blade on, slowly pour in 2 tablespoons (30 ml) olive oil until a chunky paste forms. I prefer this to have a little texture to it so I don’t finely puree. Set aside.

4) Bring a pot of salted water to a boil. Add the tortellini and cook until tender. They should float to the top as they finish cooking so you can scoop them up and place them into a separate bowl.

5) In the wiped-out pan that you used to make the sausage, heat the remaining 1 tablespoon (15 ml) of olive oil over medium heat. Add the zucchini and cook until tender and golden brown. Add the lemon juice to the pan and scrape up any browned bits off the bottom of the pan. Add in the cooked sausage and stir to combine. Add in the cooked tortellini, lemon zest and reserved pesto and toss to combine.

VEGAN VERSION: Carla’s Pasta makes a good vegan tortellini with tofu and vegetables. Otherwise, sub in another short pasta like penne or pillowy gnocchi.


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