Today I offer you a vegan main course: whole wheat spaghetti with mushroom and tempeh ragù.

Do you remember the recipe for tempeh with mushrooms? I liked the combination of mushrooms and tempeh so much that I promised myself to try it in ragù form as a pasta sauce.

And here I am. I decided to try this with whole wheat pasta, a decision made on a specific day while I was picking up whole wheat spaghetti from the supermarket shelf. Okay, I said, whole wheat pasta is the right pasta for that ragù with mushrooms and tempeh. A ragù that I think turned out delicious, I really like tempeh, and I’m quite fond of mushrooms, so I was confident about the success of the test! 😃

Since, on the eve of World Pasta Day, the Light and Tasty Column dedicates this release to pasta, this tasty pasta dish, a little different from the usual, is the right proposal for me. Do you agree? 😊

If you are not yet familiar with tempeh, I invite you to read the article dedicated to plant proteins, which includes two in-depth discussions on tempeh and seitan. And if you’re curious to try tempeh in a second course, try it with mixed vegetables and seasoned with a spicy citronette!

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Other spaghetti ideas to celebrate Pasta Day? Here they are! 👇

whole wheat spaghetti with mushroom and tempeh ragù

Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

☝ The weights of the ingredients are indicative. 😉

7 oz whole wheat spaghetti
14 oz champignon mushrooms
3.5 oz tempeh
Half onion
7 oz tomato sauce
2 tbsps extra virgin olive oil
marjoram
pepper (or chili pepper)

Tools

Frying Pan
Pasta Pot

Steps

Clean and slice the mushrooms.
Cut the tempeh into pieces.
Slice the onion.
Pour a drizzle of oil into a frying pan.
Sauté the mushrooms with the onion for a few minutes.
Add the tempeh and crumble it by mashing it with a fork.
Season with a pinch of marjoram (or another aromatic herb of your choice) and a sprinkle of pepper or chili pepper if you prefer a spicy ragù.
Cook with the lid closed for about 10 minutes.
Pour the tomato sauce into the pan and continue cooking for at least another 20 minutes.
👉 If you want to cook the ragù longer, you may need to moisten the sauce during cooking with a few tablespoons of hot water.
👉 I preferred a thick ragù, but you can leave the sauce more liquid, even using a larger quantity of tomato sauce.
Meanwhile, cook the spaghetti, drain it, pour it into the ragù pan, and stir.
Enjoy your meal! 😋

Salt-Free Tips

Salt-Free I remind you that I cook without added salt.

If you haven’t already, I invite you to read my article Cooking Without Salt, My Journey, where I explain how and why I started cooking without salt.

Also, don’t miss reading the article Recipes and Strategies to Reduce Salt in Cooking, a rich collection of recipes and articles preceded by a thorough introduction, comprehensive and full of information. 😊

If you’re interested in reducing or eliminating salt, always remember to:
▪ Reduce salt gradually, the palate must get used to it slowly and shouldn’t notice the progressive reduction.
▪ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▪ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▪ Use seeds. Sesame, pine nuts, almonds, walnuts…
▪ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▪ Use my salt-free vegetable granules and gomasio.
▪ Prefer fresh foods.
▪ Avoid boiling, prefer cooking methods that don’t dilute flavors (griddle, papillote, steaming, microwave)
▪ Avoid bringing the salt shaker to the table!
▪ Occasionally indulge in a break from the rule. It’s good for the mood and helps perseverance.
If you don’t want or can’t give up salt:
▪ You can still try my recipes by salting according to your habits.

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Other Light and Tasty Recipes:

Here are the other simple and quick main courses that the Light and Tasty Team proposes to you today: 👇

Carla Emilia: Fusilli with Shrimp and Cherry Tomatoes
Claudia: Pasta with Speck and Vegetables
Daniela: Trofie with Olive and Walnut Pesto
Elena: Risotto-Style Fregola with Tomato
Milena: Red Lentil Fusilli with Oil, Garlic, Chili Pepper, and Anchovies

Delicious Recipes

Whole Wheat Spaghetti with Mushroom and Tempeh Ragù