Creamy, tomato-rich, and deeply savoury—this cashew tempeh elicoidali is a cozy pasta that still feels light and nourishing. We crisp up Indonesian tempeh until golden, then fold it into a silky sauce made from blended tomatoes and soaked cashews, with mushrooms and herbs bringing that slow-simmered depth (without the wait).
Why tempeh works so well here
- Complete plant protein: Tempeh is naturally high in protein, helping this pasta feel satisfying without relying on dairy or meat.
- Fermented & gut-friendly: As a fermented soy food, tempeh is often easier to digest and can be gentler on the stomach than some other soy options.
- Fibre + micronutrients: Tempeh provides fibre and minerals, making the meal more filling and nutritionally rounded.
- Great texture: It crisps up beautifully, giving you that “meaty” bite that holds its own in a creamy sauce.
Ingredients
1 pack (500g) elicoidali pasta
1 large (796ml) can diced or crushed tomatoes
1 pack GC Indonesian tempeh
1/2 cup cashews (soaked)
4 large mushrooms
1 clove garlic
2 shallots
1/4 cup olive oil
3 tbsp Italian herbs (dried)
2 tsp turmeric
4 tsp paprika
2 tsp black pepper
4 tsp salt
Preparation
- Cook the pasta as per package instructions and keep aside.
- In a large pot, heat up olive oil.
- Sauté the garlic and shallots until translucent.
- Then add the chopped tempeh and fry until crispy and browned.
- Toss in the chopped mushrooms and cook for 5 minutes.
- Add all the spices and mix well.
- In a blender, add the cashews and tomatoes and blend until creamy and smooth.
- Pour this into the pot and cook, covered, for 10 minutes.
- Then lower the heat and add the pasta, gently coating everything.
- Turn off heat, let sit for 10 mins for flavour absorption.
- Serve warm with a sprinkle of nutritional yeast on top.
This is the kind of pasta that tastes indulgent, but is built from simple whole-food ingredients. The cashew-tomato base makes it naturally creamy, and the crispy tempeh turns it into a genuinely hearty meal. If you’re meal-prepping, it keeps well and reheats nicely—loosen the sauce with a splash of water, then finish with nutritional yeast, cracked pepper, or a squeeze of lemon to wake everything up.