Garlic Tempeh Spaghetti Food

SPAGHETTI WITH GARLIC AND OIL PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.
• Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
• Add the chile flakes and cook for another minute.
• Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.
• Enjoy!

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
• Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

TEMPEH PESTO PASTA

Steps:

• Heat olive oil in a saucepan over medium heat. Saute garlic until fragrant, about 30 seconds. Add tempeh, zucchini, red pepper, and carrot. Cook and stir until tender, 5 to 8 minutes. Add milk, sauce mix, and butter. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain spaghetti and add to the sauce. Mix in pesto. Cook until flavors combine, about 5 minutes. Top with Parmesan cheese and red pepper flakes.

GARLIC SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.

GARLIC SPAGHETTI SAUCE

Steps:

• To make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned.
• Stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green.
• Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
• Serve with french bread and extra Parmasan cheese at the table.
• This garlic sauce will cover 3/4-1 pound of spaghetti or other pasta.

GARLIC TEMPEH SPAGHETTI

Steps:

• Combine water, tempeh, and garlic in a bowl; set aside to marinate, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 to 15 minutes. Drain.
• Heat olive oil in a skillet over medium heat. Strain tempeh and garlic from water and squeeze out excess water. Sprinkle tempeh with Italian seasoning. Add tempeh and garlic to the hot oil; saute until browned on all sides, 5 to 10 minutes.
• Toss spaghetti, tempeh, pasta sauce, and mozzarella cheese together in a serving bowl.

TEMPEH WITH 40 CLOVES OF GARLIC

Steps:

• In a wide, heavy saute pan over medium heat, warm 2 tablespoons of the oil.
• Add the tempeh and saute until golden brown on all sides, 8 to 10 minutes.
• Add the wine and soy sauce, raise the heat, and bring to a boil.
• Cook until the liquid is reduced to half its original volume.
• Transfer the contents of the pan to a bowl and set aside.
• Warm the remaining 2 tablespoons oil in the pan over medium-high heat.
• Add the leeks and mushrooms and saute, stirring and tossing until the vegetables are lightly caramelized.
• Stir in the flour and continue to cook until the flour smells toasted and fragrant, 2 to 3 more minutes.
• Add the stock and garlic.
• Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the thyme, parsley, and celery leaves.
• Add the bouquet garni and bring the stock to a boil.
• With a wooden spoon, scrape up any browned bits that cling to the bottom of the pan.
• Reduce the heat to low and add the tempeh with any juices that have collected in the bowl.
• Cover and simmer gently for 30 minutes.
• Uncover and continue to cook for 5 minutes, until the liquid thickens into a sauce.
• Remove the bouquet garni.
• Season with salt and pepper to taste,sprinkle with chopped parsley, and serve.