21ounces(600grams)mushroomswhite, brown, portobello, or a mix
5ounces(140grams)tempehor smoked tofu
⅔cup(80grams)frozen peas
1onion
7ounces(200grams)plant-based cooking cream
2tablespoons(30grams)olive oilextra virgin
1tablespoon(15grams)soy sauce
1handfulparsley
salt and pepper
Cut the tempeh into small dice, then add it to a non-stick pan with 1 to 2 tablespoons of olive oil.Season with salt and pepper and cook on medium to low heat for about 5 minutes.
Move around quite often, then add a tablespoon of soy sauce and fry for another minute. Transfer onto a plate and set aside.
Put the water for the pasta to boil, then in the same non-stick pan where you cooked the tempeh, without washing it, add a tablespoon of olive oil and the chopped onion.Fry for 2 minutes on low heat, adding some water if the onion starts to burn.
In the meantime, chop the mushrooms, add them to pan and season with salt and pepper. Cook on medium-low heat for 8 minutes.At the same time, boil the pasta in salted boiling water.
Now add frozen peas, cooking cream, and half a cup of water, and let cook on low heat for 3 to 4 minutes.
When the pasta is al dente (that is slightly undercooked) add it to the pan. Add plenty of finely chopped parsley,half a cup of pasta cooking water and the tempeh bacon.
Finish cooking for 1 minute, stirring gently, then serve and eat immediately.