Pasta with Marinated Tempeh and Goat Cheese

My dear friend Susan recently sent me a copy of The Meat Lover's Meatless Cookbook by Kim O'Donnel. Carnivores won't be disappointed and vegetarians are sure to find lots of creative ideas to serve to their meat eating friends, along with their vegetarian diners. The book is divided into sections focusing on the four seasons, along with some Wild Card recipes, but any of the recipes in this book would suit the palate anytime of year.

52 menus are offered up to tempt the palate and nourish the soul. Ignoring the mention of climate change and obesity, this book offers plenty of ideas for grains, legumes, pasta, vegetables and salads, along with some solutions for cooks wanting one-pot meals, and those looking for slightly more complicated meals complete with side suggestions. There are not many pictures presented, but do not let that discourage you from obtaining a copy of this resourceful book.

This is my contribution to Presto Pasta Night, a popular event started by Ruth and hosted this week by Fuss Free Flavours. Congratulations to Ruth, as this week will be the 200th edition.

Pasta with Marinated Tempeh and Goat Cheese

Adapted from The Meat Lover's Meatless Cookbook

12 ounces of tempeh, cut into small cubes or strips
3 tablespoons of tamari
3 teaspoons of Dijon mustard
2 teaspoons of sesame oil
1 clove of garlic, minced
juice from 1 fresh lime
1 - 2 teaspoons of hot sauce
sesame oil for frying
3 shallots, finely chopped
1 teaspoon of dried thyme
sea salt and freshly cracked black pepper to taste
1 cup of dried pasta (penne, rotini, shell pasta or whatever you have on hand)
3 - 4 ounces of goat cheese
4 tablespoons of freshly grated Parmesan cheese
a generous handful of Asiago cheese
small handful of fresh cilantro, chopped

In a small bowl, marinate the tempeh, tamari, mustard, sesame oil, garlic, lime juice and hot sauce for 30 minutes, stirring every 10 minutes to coat evenly.

Heat 1/4 cup of sesame oil in a large frying pan or wok over medium heat. When hot, add the shallots and stir and fry for about 10 minutes. Add the tempeh to the pan, along with the marinated mixture and thyme. Fry, stirring often, until the tempeh is browned evenly and the liquid is reduced.

While the tempeh is cooking, prepare the pasta. Drain well.

To serve, line a serving bowl with the goat cheese, cover with the hot pasta and toss. Add the tempeh along with the parsley and some salt and pepper and stir gently to combine. Garnish with Parmesan cheese and Asiago.

Serves 4 - 6

More tempeh recipes from Lisa's Vegetarian Kitchen:
Thai Tempeh Patties with a Red Chili Dipping Sauce
Oseng Oseng Tempe
Tempeh-miso Breakfast Patties

On the top of the reading stack: Sarabeth's Bakery: From My Hands to Yours

Audio Accompaniment: Markus Guentner