Nudeln mit Maronen, gelben Tomaten und gebratenem Dreiklang-Tempeh, bestreut mit Schnittlauch und Chiliflocken

Pasta with Bay Boletes, Tomatoes and Dreiklang Tempeh

When the bay boletes pop up in autumn, this dish lands on our table. The mushrooms bring a forest aroma, and our Dreiklang tempeh made from black beans, sweet lupins and hemp seeds adds bite and a fine nutty note. A splash of light soy sauce ties everything together, and nasturtium adds a slightly peppery freshness at the end.

Serves 2 · 25 minutes

Ingredients

  • 250 g pasta (e.g. fusilli)
  • 1 pack Dreiklang tempeh (200 g)
  • 250 g bay boletes (or other wild mushrooms)
  • 150 g cherry tomatoes, ideally a mix of yellow and red
  • 3 tbsp oil
  • 2–3 tbsp light soy sauce
  • ½ bunch chives
  • a handful of nasturtium (leaves and flowers)
  • chilli flakes to finish
  • salt and pepper

Method

  1. Cook the pasta: Cook the pasta in plenty of salted water until al dente. Save a cup of pasta water before draining.
  2. Fry the tempeh: Cut the tempeh into long strips about 1 cm thick. Heat 2 tbsp oil in a pan and fry the strips over medium heat for 3–4 minutes per side until golden brown. Deglaze with 1 tbsp soy sauce, toss briefly and take out of the pan.
  3. Fry the mushrooms: Clean the bay boletes with a brush or kitchen towel (don't wash them, or they'll soak up water) and slice them. Add the remaining oil to the pan and fry the mushrooms over high heat for 5–6 minutes. Don't stir too often so they get nice colour. Season with salt and pepper.
  4. Add the tomatoes: Halve the tomatoes, add them to the mushrooms and toss for just 1 minute so they keep their shape. Deglaze with 1–2 tbsp soy sauce.
  5. Bring it all together: Add the pasta with a splash of pasta water to the pan and toss well. Season with salt and pepper.
  6. Serve: Divide the pasta between plates and lay the tempeh strips on top. Sprinkle with finely chopped chives, nasturtium and a few chilli flakes.

Tips

  • No bay boletes? Button mushrooms, king oyster mushrooms or chanterelles work just as well.
  • Foraged yourself? Only use mushrooms you are completely sure about. If in doubt, ask a mushroom advisory service.
  • Nasturtium often grows on balconies or in gardens. The leaves and flowers are edible and taste slightly peppery, similar to cress. Rocket works as a substitute.
  • More depth: If you like it stronger, use the dark soy sauce instead of the light one.

Dreiklang tempeh is a limited edition and only available while stocks last. The recipe also works with our Black Bean Tempeh.

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