Name: Spaghetti "Carbonara" with Tempeh, Parsley & Lemony Kale Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 eggs; 1 small bunch Italian (flat-leaf) parsley; 1 ½ bunches kale; 1 ½ lemons; 85 g Parmesan cheese; 425 g spaghetti pasta; 3 (227g ) pkgs tempeh; black pepper; crushed red pepper; extra virgin olive oil; salt; smoked paprika; soy sauce

Spaghetti "Carbonara" with Tempeh, Parsley & Lemony Kale SaladSpaghetti "Carbonara" with Tempeh, Parsley & Lemony Kale Salad — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 eggs

1 small bunch Italian (flat-leaf) parsley

1 ½ bunches kale

1 ½ lemons

85 g Parmesan cheese

425 g spaghetti pasta

3 (227g ) pkgs tempeh

black pepper

crushed red pepper

extra virgin olive oil

salt

smoked paprika

soy sauce

Instructions

Fill a large pot halfway with hot water (from the tap). Add salt, cover, and bring to a boil over high heat. Once boiling, uncover, add pasta, and stir for a few seconds; cook until desired firmness, 8-10 minutes. Drain pasta and set aside. (Reserve 1 cup pasta water before draining.)

Small dice tempeh. Place in a medium bowl, drizzle with soy sauce, then season with smoked paprika and salt. Stir to coat.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add tempeh and cook, stirring occasionally, until golden, 5-6 minutes. Transfer tempeh to a plate and set aside. (Reserve pot for later use.)

Meanwhile, finely grate Parmesan. Divide between two large bowls.

Wash and dry the fresh produce.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add half to one of the bowls with the Parmesan. (Reserve remaining parsley for serving.)

Add eggs, pepper, and salt to the bowl with the Parmesan and parsley. Whisk to combine the egg mixture and set aside.

Juice lemons into the remaining bowl with the Parmesan. Add oil, crushed red pepper, and salt. Whisk to combine the dressing.

Fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl with the dressing and, using your hands, massage kale until wilted, 1-2 minutes. Set aside.

When the pasta is done, return pot to medium-high heat. Add drained pasta and cook, tossing frequently, until warmed through, about 1 minute. Remove from heat.

Carefully transfer warmed pasta to the bowl with the egg mixture. Tossing continuously, combine pasta with the egg mixture until pasta is glossy and evenly coated, about 2 minutes. (The heat of the pasta will cook the egg.)

Add tempeh to the bowl with the pasta and toss once more to combine. Add reserved pasta water, a few tablespoons at a time, if necessary, to loosen the pasta.

To serve, divide pasta and kale salad between plates or bowls. Top pasta with reserved parsley and enjoy!

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