Tempeh Spagetti Recipe

Ingredients

• 250g spaghetti
• about 2 tbsp coconut oil
• 1 red onion
• 1 tempeh cake, about 225g
• 4 garlic cloves
• 1 cup or 250 ml water
• 1 stock cube
• 1 tbsp tamari
• 2 tbsp tahini
• 1 yellow courgette, cut in half lengthwise, then sliced into half moons
• about 200g fresh spinach, washed and dried OR
• 200g frozen spinach
• 1 bunch fresh basil, chopped
• generous handful pine nut kernels