Pasta with tempeh and asparagus

Ingredients

• 1 cup short pasta (macaroni, orecchiette, spirals, bow ties...)
• Water, to cook the pasta
• 200 g fresh tempeh
• 10-12 fresh green asparagus spears
• 2 tablespoons olive oil
• A pinch of salt
• 8-10 cherry tomatoes
• Fresh cilantro or parsley

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of cilantro
• What to use instead of cherry tomatoes

Instructions

1. Bring plenty of water to a boil for the pasta. When it's at a rolling boil, add the pasta and cook according to the package.
2. Meanwhile, cut the tempeh into small cubes or thin slices. Trim the tough ends of the asparagus and cut them into 3-4 pieces.
3. Heat the oil in a skillet over medium-high heat and add the tempeh and asparagus with the salt. Sauté everything for about 4 minutes, until golden.
4. Cut the cherry tomatoes in halves or quarters.
5. Drain the pasta, mix it with the tomatoes and serve it topped with the asparagus, tempeh and cilantro.

Nutrition facts

Approximate, per serving (about 374 g). Calculated with data from USDA FoodData Central.