Tempeh Pesto Pasta

• 1 pack of our Mediterranean Tempeh Pieces
• 200g Pasta of your choice

Pesto:

• 60g Basil
• 2x Large Garlic Bulbs (Roasted)
• Sea Salt
• ½ Garlic clove (Raw)
• 120ml Extra Virgin Olive Oil
• 1 ½ Lemons (Juice + Zest)
• 35g Pine Nuts (can also use walnuts, sunflower seeds or almonds)
• Salt / Pepper to taste

1. Preheat the oven to 200C / 392F.
2. Remove the stem of the bulb exposing the head of each individual clove of garlic. Add a sprinkle of flakey sea salt and a drizzle of olive oil before covering the garlic with aluminium foil. Place in the oven and roast for 30- 40 minutes.
3. Toast the pine nuts in a frying pan until they become aromatic and lightly golden.
4. Pesto can be made using a pestle & mortar, food processor or even a blender. Grind all the pesto ingredients together until a paste is formed.
5. Cook the pasta according to the pack instructions.
6. Add a ½ cup of pasta water to your pesto to loosen up the consistency.
7. Cook the Better Nature Mediterranean Tempeh Pieces according to pack instructions.
8. Add the pasta and the pesto to the pan with the tempeh and mix well. Serve immediately.