Here is another household favorite, especially for Michael. He could eat this everyday of the week and be a very happy camper. Whenever I’m making the grocery list and ask him if he has any requests for the week, it’s always the same answer, Marsala.
This recipe was inspired by the recipe from 100 Days of Real Food. I altered the recipe long before we stopped eating meat because I didn’t feel like there was enough flavor. You can always substitute cubed chicken for the tempeh.
Ingredients:
Inspired by Chicken Marsala Pasta
1 lb whole wheat pasta, cooked according to the package
1 bunch asparagus, trimmed
3 cloves garlic, minced
1/2 block tempeh, cubed and seasoned according to package
1/2 cup whole wheat breadcrumbs
1 tbsp Italian Seasoning
1/2 tbsp garlic powder
3 tbsp olive oil, plus a little extra
11/2 cup marsala wine
1 cup heavy cream, at room temperature
salt and pepper
For the Asparagus:
Directions:
- Preheat the oven to 350o.
- Spread the asparagus out in baking dish and drizzle with olive oil, minced garlic, salt and pepper. Lightly toss the asparagus to coat well.
- Bake for 20-25 minutes or until the asparagus is soft enough to pierce with a knife.
For the Marsala:
Directions:
- Cook the pasta according to the package
- Cut the tempeh into strips and lightly drizzle with olive oil. On a plate, combine the bread crumbs, garlic powder and italian seasoning.
- Heat 2 tbsp olive oil in a non-stick pan over medium heat. Toss the oiled tempeh in the bread crumb mixture and add to the pan. Cook until golden brown on both sides.
- Remove the tempeh from the pan, reduce the heat to low and add the marsala. Bring the heat back up to medium and slowly add the cream.
- Add the tempeh back into the sauce, reduce to low to keep warm.
- Toss the pasta with the sauce, plate with the asparagus on top.
As always, enjoy!
Tags: creamy pasta, entree, heavy cream, main dish, marsala, pasta, roasted asparagus, vegetarian
Sweet Suie 