Proof that a comforting pasta sauce can absolutely go plant-based and still feel rich, savoury and satisfying.

Quick info

  • Servings: 4
  • Prep: 10 minutes
  • Cooking: about 30 minutes
  • Tools: large frying pan, chopping board, knife, wooden spoon, food processor or grater

Ingredients

  • 360g (12.7 oz) pasta (tagliatelle, rigatoni or whatever shape you like)
  • 150g (5.3 oz) tempeh
  • 1 medium onion
  • 1 garlic clove
  • 1 celery stalk
  • 1 sprig of rosemary
  • 50ml (1.7 fl oz) dry white wine
  • 1 teaspoon plain flour (only if you need to bind the sauce)
  • 3–4 tablespoons of hot water
  • extra virgin olive oil
  • salt and pepper to taste
  • chopped fresh parsley to serve

Method

  1. Build the aromatic base. Finely chop the onion, garlic, celery and rosemary. Heat a drizzle of oil in a frying pan and cook everything over medium heat until the onion turns translucent. Season with salt and pepper.
  2. Prep the tempeh. Chop the 150g (5.3 oz) of tempeh until it has a mince-like texture.
  3. Toast the tempeh. Add it to the aromatic base and let it brown for 5–6 minutes, stirring often.
  4. Deglaze. Pour in the white wine and let the alcohol cook off over high heat for 1–2 minutes.
  5. Adjust the consistency. If the ragù is dry, add a few tablespoons of hot water. If you need to thicken it, dissolve 1 teaspoon of flour in a splash of water and stir it in.
  6. Finish. Turn off the heat, add the chopped parsley and mix well.
  7. Serve. Cook the pasta, drain it al dente and toss with the ragù. Finish with a drizzle of raw oil and a sprinkle of black pepper.

Variation

You can turn it into a red ragù by adding 200ml (6.8 fl oz) of passata after deglazing with the wine: it stretches further and gives you a few extra portions.