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5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Servings 4
Calories 413 kcal


  • 8 oz penne (255g) uncooked
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 7 oz tempeh (200g) crumbled
  • 14 oz can chopped tomatoes
  • 2 tablespoon tomato puree
  • 1 tablespoon apple vinegar
  • 1 teaspoon mixed herbs
  • fresh basil for serving


  • Cook pasta according to instructions on the packaging. 
  • Heat olive oil over medium-high heat in a large pan. Add garlic and onion and sauté until fragrant, for about 3-4 minutes. Add in bell pepper and crumbled tempeh and sauté for another 5 minutes.
  • Reduce heat to medium-low and add chopped tomatoes, tomato puree, vinegar and mixed herbs – season with salt and pepper. Bring to boil and let it simmer for 5-6 minutes or until heated through.
  • To serve, divide pasta and Bolognese between plates and garnish with basil.


Calories: 413kcalCarbohydrates: 62gProtein: 19gFat: 10g
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