Tempeh Spaghetti with Kale Salad

Spaghetti is tossed with an egg-and-Parmesan mixture and tempeh, then served with lemon-dressed kale and parsley.

By Sam SchoolerHeated Social Club

Ingredients

• 2 eggs
• 1 small bunch Italian (flat-leaf) parsley
• 1 bunch kale
• 1 lemon
• 2 oz Parmesan cheese
• 10 oz spaghetti pasta
• 2 (8 oz) packages tempeh
• ½ tsp black pepper
• ½ tsp crushed red pepper
• 4 tsp + 2 tbsp extra virgin olive oil, divided
• 1 tsp + ⅛ tsp + ¼ tsp + ½ tsp salt, divided
• ½ tsp smoked paprika
• 4 tsp soy sauce

Instructions

1. 1. 1

      Fill a large pot halfway with hot tap water, add salt, cover, and bring the water to a boil over high heat. Once it boils, uncover the pot, add the pasta, and stir for a few seconds. Cook for 8-10 minutes to the desired firmness. Before draining, reserve 1 cup of pasta water. Drain the pasta and set it aside.

      • 1 tsp salt
      • 10 oz spaghetti pasta
   2. 2

      Meanwhile, preheat a large skillet over medium-high heat.

   3. 3

      While the skillet heats, cut the tempeh into small dice in a medium bowl. Drizzle it with soy sauce, season with smoked paprika and salt, and stir to coat.

      • 2 (8 oz) packages tempeh
      • 4 tsp soy sauce
      • ½ tsp smoked paprika
      • ⅛ tsp salt
   4. 4

      When the skillet is hot, keep it over medium-high heat. Add extra virgin olive oil and swirl to coat the bottom. Add the tempeh, stir occasionally, and cook for 4-5 minutes, until golden. Transfer the tempeh to a plate, set it aside, and reserve the skillet.

      • 4 tsp extra virgin olive oil
   5. 5

      Meanwhile, finely grate the Parmesan cheese and divide it between two additional medium bowls.

      • 2 oz Parmesan cheese
   6. 6

      Wash and dry the parsley, lemon, and kale.

      • 1 small bunch Italian (flat-leaf) parsley
      • 1 lemon
      • 1 bunch kale
   7. 7

      Shave the parsley leaves from the stems and discard the stems. Mince the leaves, add half to one Parmesan bowl, and reserve the remaining parsley for serving.

   8. 8

      In the Parmesan-parsley bowl, add the eggs, black pepper, and salt. Whisk to combine the egg mixture, then set the bowl aside.

      • 2 eggs
      • ½ tsp black pepper
      • ¼ tsp salt
   9. 9

      In the remaining Parmesan bowl, juice the lemon into the bowl. Add extra virgin olive oil, crushed red pepper, and salt, then whisk to combine into a dressing.

      • 2 tbsp extra virgin olive oil
      • ½ tsp crushed red pepper
      • ½ tsp salt
   10. 10

       Fold the kale leaves in half lengthwise, slice off the stems, and cut the leaves crosswise into thin, shred-like pieces. Add them to the dressing bowl and massage with your hands until wilted, 1-2 minutes. Set the kale aside.

   11. 11

       When the pasta is done, return the reserved skillet to medium-high heat. Add the drained pasta and cook, tossing frequently, about 1 minute, until warmed through. Remove the skillet from the heat.

   12. 12

       Carefully transfer the warmed pasta to the egg-mixture bowl and toss continuously for 1-2 minutes, until glossy and evenly coated, allowing the heat from the pasta to cook the eggs.

   13. 13

       Add the tempeh to the pasta and toss once more to combine. If necessary, add the reserved pasta water 1 tablespoon at a time to loosen the pasta.

   14. 14

       For serving, divide the pasta and kale salad between plates or bowls. Top the pasta with the reserved parsley.

Nutrition per serving

Nutrition is per serving. Values have not been recalculated.