This is a great way to incorporate 2 fermented foods: kimchi and tempeh into your diet in a delicious way for both adults and kids. Also, a way to make your pasta dishes richer in protein.
The beetroot kimchi will add a tangy taste, balancing the richness of the coconut cream. It will also add umami depth, crunchiness, a vibrant nice purple colour, and a nutritional boost.
The tempeh will add an extra nutty touch that will go well with the walnuts and pinenuts. Lentil tempeh is a plant-based protein source, which will also add a significant protein boost to the pasta dish.
Ready to transform your pasta routine with a nutrient-packed twist?
Ingredients:
60 g (3/4 cups) walnuts
30 g (1/3) pine nuts
25 g (1 cup) parsley (plus some more to garnish)
300 g (2 cups) cooked beetroot, roughly chopped
200 ml (1 cup) creamy coconut milk
3 tbsp olive oil
1 red onion, finely sliced
1 garlic clove, finely sliced
1 Ragi tempeh, cut into little cubes
1 cup of Ragi beetroot kimchi
your favourite spaghetti
salt and pepper
Method:
1.Toast the walnuts and pine nuts in a big pan at low heat until golden. Reserve some to garnish.
2. Transfer them to a blender along with the beetroot, parsley, coconut milk, 2 tbsp of olive oil and a pinch of salt. Blend until you have a purée.
3. Heat the remaining tbsp of olive oil in the same pan. Fry the onion for 3 minutes, until soft. Add the garlic and tempeh and cook for another 5 minutes until golden.
4. Transfer the beetroot purée to the pan along with the tempeh. Bring to a boil and simmer for 5 minutes.
5. Add the kimchi, mix well and cook for 1 more minute.
6. Cook the spaghetti, and add them to the pan with the sauce. Mix well.
7. Garnish with fresh parsley and crumbled nuts.
Et voilá. Enjoy!
If you make this recipe, don't forget to tag us on instagram @ragi.food. We'd love to see your creations.