Tempeh and Mushroom Ragout with Spinach Fettuccine
Adding a few simple ingredients to a basic pasta recipe, and switching up your choice of pasta can transform it into a heart healthy dish easily. For instance, using some browned tempeh in place of the usual ground beef, adds heart healthy fermented soy as well as low fat protein. Adding a little red wine in the sauce for flavor as well as antioxidants is also a good option, and an easy way to pair your wine with your dinner! Also, switching out the usual high glycemic white flour pasta for a whole wheat pasta, or even Bona Chia Pasta with chia seeds (for extra omega-3 oils) is a win and will leave you feeling satisfied but not logged down and heavy. Little changes you make to your daily meals can make all the difference in your health!
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
Bring a large pot of salted water to a boil for the pasta.
Meanwhile, in a large non-stick skillet, heat the olive oil over medium heat, and add the onion and tempeh. Cook for about 5 minutes until brown, stirring often. Add the mushrooms, garlic, pepper flakes, and spices, and sauté a minute more. Add the wine, tomatoes, and sea salt and bring to a simmer. Simmer for about 15 minutes. Cook the pasta according to package directions while the sauce is cooking. Once the pasta has cooked, add it to the sauce, and toss to coat. Serve!
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- Heart Healthy
- Child Friendly