Rupy's High-Protein Rigatoni | olivemagazine
The walnut, tempeh and Puy lentil blend in this recipe delivers on the protein and fibre needs for your gut wellbeing - plus the flavour is phenomenal
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 2 tbsp olive oil plus extra to serve
- 100g onions finely chopped
- 4 garlic cloves finely chopped
- 3 tsp dried mixed herbs
- 2 tbsp tomato purée
- 100ml red wine
- 100g walnuts roughly chopped
- 200g tempeh roughly chopped
- 200ml vegetable stock
- 200ml passata
- 1 tbsp balsamic vinegar
- 200g cooked Puy lentils
- 100g cavolo nero stalks removed, leaves massaged and roughly chopped
- 150g rigatoni
- 20g parmesan finely grated, to serve
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