hemp pesto pasta x tempeh

 

ingredients:

pasta:

2 tsp xanthan gum 

1 tbs tapioca flour

2 tbs corn flour

3 eggs (room temperature)

3/4 cup brown rice flour

1/2 cup hemp meal

1 tbs hemp oil

extra brown rice flour for kneading. 

 vegan pesto: 

3 cups rocket

1 cup fresh basil

2 garlic cloves

1/2 cup hemp seeds, (plus a little more for topping)

1/3 cup hemp oil

1/2 cup walnuts or almonds (optional)

1 lemon (juice)

salt & pepper

 

tempeh 

 

method: 

add the pasta ingredients into a food processor and blend until the ingredients have combined and formed a sticky dough consistency.

do not over blend - should only take a minute or so.

spread extra brown rice flour on the bench and begin to knead the dough mixture, adding flour as you need it, until it is no longer sticky.

cut into quarters and continue to add flour as you press the dough through a pasta machine. (the mixture will fall apart if it is rolled too thin so leave on the 3rd or 4th setting on the rolling machine then thread through the fettuccini setting)

continue with all 4 quarters of the dough.

place a large pot on the stove and bring the water to boiling.

while the water boils, add all pesto ingredients to the food processor minus the tempeh and blend until smooth.

fry the tempeh in coconut oil in a fry pan until golden brown. 

once the water has boiled, add the hemp pasta and leave to cook for about 1-2 mins or until it begins to float.

take it out straight away place in a bowl with the hemp pesto.

combine and add chopped tempeh.

 

a tasty, sustainable, and healthy alternative to chicken pesto pasta. 

 

gluten free

serves 2

 
 
 
 

 
 
Nathan McNiece