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| This one was really quick, easy and yummy! |
Spaghetti with Tempeh, Eggplant and Spinach
Spaghetti Noodles- I used “Pasta Slim” that are made from Tofu and only have 20
calories per serving (found them at Whole Foods here)
1 package Tempeh cut in small chunks
Eggplant cut in chunks (you could also use Zucchini)
Add both to med-hot pan with some broth or water, Italian seasoning and garlic. Cook until Eggplant is soft.
Add Pasta Sauce, once hot add chopped Spinach until just wilted, only a few minutes
Pour over noodles
Sprinkle with Nutritional Yeast if you have it
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