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Tuscan Pasta


  • 2 pieces of TEMPTY (200g)

  • 2 cloves of garlic

  • 1 medium onion

  • 50g sun-dried tomatoes

  • 50g fresh spinach

  • 200ml oat-based cream

  • 100-150g pasta

  • 30g shredded parmesan cheese or plant-based alternative

  • Salt

  • Pepper

  • Olive oil

For serving:

  • Shredded parmesan or plant-based alternative

  • Fresh parsley, chopped


1. Heat olive oil in a pan over 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. Slowly pour the cream into the pan. Let it 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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