24 May 2023

Sundried Tomato, Tempeh & Kale Pasta

A deliciously herby sundried tomato pasta with tempeh and cavolo nero. The tempeh has been flavoured with all the seasonings you'd find in Italian sausages like fennel and herbs, as well as some smoked paprika for depth.

This pasta dish is super simple to make and the entire sauce comes together in the time it takes to cook your pasta - a large shape such as Paccheri or Calamarata works really well here. The spices and sundried tomatoes, combined with some tomato puree, pasta water and vegan parm, make the most incredible sauce.

If you haven't had tempeh before, it's made from fermented soy beans and has its origins in Indonesia. The flavour is pretty neutral, taking on whatever you season it with and has a slight nutty, sour base flavour. It's high in protein and rich in prebiotic fibre (the stuff your gut uses to make probiotics) as well as containing some iron and calcium and B vitamins too.

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Sundried Tomato, Tempeh & Kale Pasta | Serves: 2-3 | Time: 20 mins

You'll need

  • Saucepan
  • Sauté pan
  • Chopping board
  • Knife
  • Slotted spoon
  • Ladle


  • Drizzle sundried tomato oil
  • 1 block tempeh
  • 4 cloves garlic
  • 6 sundried tomatoes (in oil)
  • 1 red chili
  • 1 tsp Italian herbs
  • 1 tsp smoked paprika
  • 1 tsp fennel seed
  • 1/2 tsp chili flakes
  • 2 tbsp tomato puree
  • 200g pasta (a large shape such as Paccheri or Calamarata)
  • 100g cavolo nero leaves (black kale), chopped
  • 1/4 cup grated vegan parm
  • 1 cup basil
  • Black pepper


  1. Bring a large pan of generously salted water to the boil.
  2. Finely chop the sundried tomatoes, peel and thinly slice the garlic and slice the chilli and tear the tempeh into 2-3cm chunks.
  3. Then add the pasta to the boiling water and cook until a couple of minutes shy of al dente, then add in your chopped kale and cook for a further 1-2 minutes.
  4. Meanwhile, add the sauté pan to a medium heat, drizzle in some sundried tomato oil, and add in the garlic, chopped sundried tomatoes and tempeh pieces. Cook off for 5-7 minutes until the garlic and tempeh are cooked through. 
  5. Then add in your herbs, spices and tomato puree and cook for a few more minutes. Using a slotted spoon, add in the pasta and kale into the sauté pan along with 1/4 cup pasta water, vegan parm and black pepper. Stir together and add a little more pasta water if required.
  6. Stir in the fresh basil leaves, serve up and enjoy!
Cassidy xx