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TEMPTY Tuscan Pasta

Working time: 30 min

Time in total: 30 min

Serving size: 2 portions

Energy: 744 kcal Fat: 32,1 g

Carbohydrates: 87,4 g Protein: 25,3 g

Fibers: 10,6 g Salt: 1,5 g


2 pieces of TEMPTY (200g)

2 cloves of garlic

1 medium onion

50g sun-dried tomatoes

50 g of fresh spinach

200 ml of oat-based cream

100-150g of pasta

30g shredded parmesan cheese or plant-based alternative



olive oil

For serving

shredded parmesan or plant-based alternative

fresh parsley, chopped


1. Heat olive oil in a pan over a medium heat and fry finely chopped onion and garlic until translucent. Add sun-dried tomatoes and cook for another 2-3 min.

2. Meanwhile in a separate pot, cook penne according to the instructions on the package.

3. Add TEMPTY cut into bite size pieces to the pan and cook until golden brown.

4. Now slowly pour the cream into the pan. Let in bubble up then add about two tablespoons of water from the cooking pasta and stir well.

5. Add in spinach and once it has wilted, add cooked pasta. Lastly, add shredded parmesan and season with salt and pepper.

6. Serve with more parmesan cheese and chopped parsley. Enjoy!

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