Mediterranean Pasta Salad

Name: Mediterranean Pasta Salad
Prep time: 5M
Cook time: 20M
Yield: 2
Cuisine: Vegan
Ingredients: 1 pack Better Nature Mediterranean Tempeh, torn into bite-sized chunks; 200 g pasta of choice; 1 red pepper, sliced; 1 small red onion, sliced; A handful of cherry tomatoes, halved; A handful of olives (green or black), pitted; 1 courgette; Optional: Fresh basil leaves to top; Simple dressing:; 3 tbsp extra virgin olive oil; Juice of ½ lemon; Salt + cracked black pepper

Better Nature

Go Mediterranean with this delicious recipe from Better Nature.

Bright, herby and built for everyday eating. Delicious Mediterranean Tempeh tossed with pasta and veggies for a bowl that’s fresh, filling and perfect for meal prep.

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Ingredients

1 pack Better Nature Mediterranean Tempeh, torn into bite-sized chunks
200 g pasta of choice
1 red pepper, sliced
1 small red onion, sliced
A handful of cherry tomatoes, halved
1 courgette
A handful of olives (green or black), pitted
Optional: Fresh basil leaves to top

Simple dressing:

3 tbsp extra virgin olive oil
Juice of ½ lemon
Salt + cracked black pepper

Go Mediterranean with this delicious recipe from Better Nature.

Bright, herby and built for everyday eating. Delicious Mediterranean Tempeh tossed with pasta and veggies for a bowl that’s fresh, filling and perfect for meal prep.

Method

Boil pasta in well-salted water until just al dente. Drain and let it cool slightly.
Pan-fry the Mediterranean Tempeh in a little olive oil for 4-5 minutes until golden.
In the same pan, sauté the pepper, courgette and red onion for 3-5 minutes – you want colour, not mush.
Toss the pasta with tempeh, veg, tomatoes and olives. Drizzle over olive oil and lemon juice. Season well.
Tear over fresh basil just before serving.

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