Creamy Spicy Tempeh Rigatoni

A rich, plant-based pasta dish with a smoky cashew sauce, charred vegetables, and crispy spiced tempeh. Bold flavours, satisfying texture.

Cashew Sauce

• 200g cashews
• 180ml plant-based milk
• 30g nutritional yeast ("nooch")
• 1 tbsp tomato paste
• 1 tbsp gochujang
• 1 tbsp tamari
• 2 tsp Korean chilli flakes
• ½ tsp salt

Charred Vegetables

• 1 small head broccoli
• 1 red pepper
• 1 shallot
• 1 tbsp olive oil
• 10g nutritional yeast
• Salt & pepper

Spicy Sausage Tempeh

• 1 tbsp olive oil
• 200g tempeh, crumbled
• 1 tbsp gochujang
• 2 tsp smoked paprika
• 2 tsp tamari

To Serve

• Rigatoni pasta
• Fresh herbs
• Olive oil drizzle

Method

Soak the cashews in boiling water for 10 minutes. Drain, then blend with the plant milk, nutritional yeast, tomato paste, gochujang, tamari, chilli flakes, and salt until smooth.

Chop the broccoli, red pepper, and shallot. Toss with olive oil, nutritional yeast, salt, and pepper, then char under a very hot grill (or roast in the oven) until slightly blackened and tender.

Heat olive oil in a pan and cook the crumbled tempeh with gochujang, smoked paprika, and tamari until browned and slightly crispy.

Cook the rigatoni according to the packet instructions. Reserve a splash of pasta water, then drain.

Mix the pasta with the cashew sauce, adding a little pasta water if needed to loosen it.

Fold through the charred vegetables and spicy tempeh.

Finish with fresh herbs and a drizzle of olive oil before serving.