Pasta, whole wheat, dry
(whole grain pasta of choice)
(organic, diced into 1/2-inch cubes)
Baby portobello mushroom
Tamari, gluten free, reduced sodium
Wheat flour, whole wheat
1/2 tsp, ground
Sour cream, 14% M.F.
Heat 2 teaspoons of ghee in a large sauté pan over medium heat. Add tempeh in a single layer and cook without turning for 5 minutes.
While tempeh is browning, start cooking your pasta according to the package instructions.
Add remaining 2 teaspoons of ghee to the sauté pan and flip over the tempeh. Add onions and cook with tempeh for 3 minutes, stirring occasionally.
Add mushrooms and tamari and cook 3-4 more minutes or until onions are so and mushrooms are cooked through.
Add flour and stir just to distribute. Slowly add stock, stirring constantly (I like to use a fork to help prevent lumps). Stir in garlic powder and thyme. Bring to a simmer and cook five minutes more.
Remove from heat and stir in sour cream. Add pasta to the pan, stirring to coat. Season with salt and pepper to taste and serve immediately.
A great side for this dish would be some simply steamed broccoli or sautéed broccolini.
Calories from fat119
Calories from saturated fat62
Total Fat13.2 g
Saturated Fat6.9 g
Trans Fat0.2 g
Polyunsaturated Fat6.4 g
Monounsaturated Fat11.4 g
Total Carbohydrate59 g
Dietary Fiber7.9 g
Alethea Copelas, The Inspired Kitchen