Vegane Puttanesca mit Kichererbsen

Zutaten

• 1/2 package (about 5-6 oz dried) high protein pasta
• 1 tablespoon avocado oil or olive oil
• 1 (28 oz) can crushed San Marzano tomatoes
• 1 can chickpeas
• 1 (8oz) package tempeh, shredded
• 4 cloves garlic, minced
• 1 tablespoon dried rosemary leaves
• 1 tablespoon dried red pepper flakes
• 3 tablespoons kalamata olives, chopped
• 2 tablespoons capers, chopped
• 1 tablespoon apple cider vinegar
• 1 lemon, zested and juiced

Zubereitung

1. 1

   Prepare the pasta according to package instructions to al dente texture.

2. 2

   Heat a medium-sized pot over medium-high heat and add the oil. After one minute add the garlic, shredded tempeh, and rosemary. Saute this mixture for 2 minutes till it browns slightly.

3. 3

   Once the mixture becomes fragrant and aromatic, add the chickpeas and tomatoes, then simmer for 10 minutes on medium-high heat, stirring occasionally.

4. 4

   After 10 minutes, add in capers, olives, red pepper flakes, lemon juice and zest, and apple cider vinegar. Season with pepper if desired, but salt is not needed as the olives and capers will naturally season the sauce.

5. 5

   Mix in your cooked pasta or zucchini noodles into the sauce and serve garnished with fresh basil and parsley.