I had no idea what I was going to make for dinner last Thursday. I had some tempeh that I wanted to use, but wasn’t sure how to prepare it. After looking through the cupboards, I decided to throw this sauce together, totally unsure about how it would turn out. It was actually quite tasty and I think I’ll make it again sometime.
Here’s roughly what I did.
Tomato artichoke tempeh sauce with fettucine
Saute 3 cloves minced garlic in 2T olive oil.
Stir in cut up tempeh and saute until golden brown.
Add in 1 14 oz. can of quartered artichoke hearts (chopped up).
Add in 1 28 oz. can or organic ground peeled tomatoes.
Add in 2 T dried basil.
Cook until heated through.
Meanwhile, prepare fettucine (or other pasta) according to package directions.
Top pasta with sauce and serve.