Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingredients

Corn & rice fusilli pasta, 150g dry weight (or any other pasta you like)*
1 jar vegan basil pesto *
1 jar tempeh drained *
1/3 jar sun-dried tomatoes chopped *
1/3 jar black olives chopped *
Optional: any vegetables you have left in the fridge

* items sold at Get Loose

Method

Preheat oven to 180 degrees.
Slice tempeh and mix with 1/2 pesto jar, roast in oven on non stick tray for 20 mins.
Meanwhile cook pasta 6-7 mins. Drain.
Stir through rest of pesto, add other ingredients and top with crispy tempeh.
Can be served cold as a salad or bulked up to make extra for lunch.