Ingredients
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2 tablespoons extra virgin Olive Oil
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1 Onion
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3 large cloves Garlic
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2 tablespoons Tomato Paste
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1 large can (28 fl oz) peeled plum Tomatoes Juice
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1 Carrots
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8 oz Tempeh
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2 tablespoons fresh Basil
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Sea Salt
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½ teaspoon freshly ground Black Pepper
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1 package Rice Penne
Directions
Steps
|
1
Done
|
Heat the oil in a skillet over medium heat and sauté the onion and garlic until onions are translucent. |
|
2
Done
|
Add tomato paste, plum tomatoes with juice, carrot, tempeh, basil, salt, and pepper, and simmer for 45 minutes. |
|
3
Done
|
Serve over cooked penne. |
