Noodles with spinach miso and BUMI Asian tempeh

Number of servings: 2

Ingredients:

50 g pine nuts

400 g spinach

15 g basil

2 tbsp miso (miso is a good substitute for Parmesan cheese, nice umami)

100 ml olive oil
freshly ground black pepper

200 g noodles

1 tablespoon of sunflower oil

175 g BUMI Tempeh Asia

1 tbsp roasted sesame seeds

Preparation:

1. Heat a frying pan over medium-high heat and roast the pine nuts in it for approximately 3 minutes until golden brown. Keep stirring constantly so that they do not burn. Put in a blender or in the bowl of a hand blender.

2. Roughly chop 100 grams of spinach and basil (including the stalks) and add to the pine nuts with the miso and olive oil. Puree to a smooth pesto. Taste and season with freshly ground black pepper and salt. Miso is already quite salty, so taste carefully first, you may not need any more salt.

3. Bring a large pan of salted water to the boil and blanch the rest of the spinach for about 45 seconds. If necessary, do this in batches. Scoop out of the water with a slotted spoon, put in a sieve or colander and drain.

4. Use the same water to cook the noodles in, as indicated on the packet.

5. Meanwhile, heat the sunflower oil in a frying pan over medium-high heat and fry the tempeh in it for a few minutes.

6. Drain the noodles but save 100 millilitres of the cooking water. Mix the noodles with the spinach-misopesto and add a few tablespoons of the cooking water little by little, until you get a nice shiny sauce that adheres well to the pasta. You may not need all the cooking water for this.

7. Divide the noodles between the bowls, place the tempeh and spinach on top and garnish with the toasted sesame seeds.