Pasta is always an easy and filling dinner, especially for vegetarians, and this sauce adds a new dimension to standard low sodium fare. The slight acidity of the tomatoes provides a wonderful contrast to the nutty, earthy flavors of the mushrooms and tempeh. I find the combination irresistible. If you haven’t tried tempeh – a fermented soybean product – don’t feel intimidated. It is seriously DELICIOUS stuff, sold readily now in most supermarkets beside the tofu and refrigerated “fake meat” products. And as anyone on a salt free diet will tell you — it’s always wonderful to find anything new and interesting, not to mention TASTY! to eat.
SODIUM CONTENT: 48.5 mg per serving
1 lb. cooked pasta (your choice)
2 T. olive oil
1 1/2 c. diced onion (about 1 med/lg onion)
2 c. diced baby bella (cremini) mushrooms
1 8-oz. pkg. tempeh,Â diced (again, tempeh is sold alongside tofu in many supermarkets and natural food stores)
1 T. minced garlic (3 cloves)
1 28-oz. can no-salt-added whole plum tomatoes with basil, diced, liquid reserved (available at Trader Joes markets and elsewhere)
1 t. dried Italian seasoning
1/2 t. freshly ground black pepper
1/8 t. dried red pepper flakes
Heat oil in a saute pan over medium-high. Add the onion, mushrooms, tempeh and garlic and cook, stirring, 5 minutes. Reduce heat to medium and add the tomatoes with their liquid and seasonings. Cook, stirring occasionally, 15 minutes. Spoon sauce over pasta and serve immediately.