whole wheat pasta noodles
a little under 1/2 cup dried basil
3 tablespoons pine nuts (you can use walnuts if you don't have pine nuts)
1 teaspoon coarse sea salt
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon oregano
1 can artichoke hearts
1 can chopped tomatoes (1 can=15 ounces)
1 package unflavored soy tempeh
8-10 stalks asparagus
3 medium sized sweet peppers or 1 bell pepper (any colour)
Set a big pot to boil water while you start making the sauce. Once it's boiling, add spaghetti noodles (angel hair is best... I use Ezekiel’s whole wheat noodles) and cook until soft.
Once you've got your water going, cook your asparagus however you like it, too. if you use canned asparagus (I did, I’m lazy) it will be soft enough already, otherwise stick some fresh stalks in the oven for 10-15 minutes.
For the sauce: chop your tempeh into bite size pieces and even crumble it up a bit if you want, into a medium sized pan. add chopped sweet or bell peppers, the can of chopped tomatoes (with some of the juices!), paprika, oregano, and artichoke hearts and let simmer over medium heat. The spices are rough estimates of what I used, you can add or subtract some, whatever suits your tastes.
While that simmers, put together basil, pine nuts, sea salt, olive oil, and garlic in a food processor or blender and blend together to make a yummy pesto sauce. Once tempeh mixture has been cooking for about 10 minutes, add chopped asparagus and the pesto and stir together well. Continue to simmer and add sea salt as needed, for about another 5 minutes or until peppers feel slightly soft (they will be a bit crunchy still when it's done).
Drain your pasta and top with the delicious pesto-esque sauce. tastes even better with some fresh grated vegan parmesan on top. Enjoy!