Bruschetta Macaroni Pasta

Total Time25 mins
Servings: 3


  • cup Brown Rice Macaroni
  • 12 Cremini Mushrooms (sliced)
  • cup Cherry Tomatoes (chopped)
  • 4 stalks Green Onion (chopped)
  • 3 cups Baby Spinach (chopped)
  • 1 pack Tempeh
  • cup Organic Vegetable Broth
  • cup Balsamic Vinegar
  • 1 tsp Dried Basil
  • 4 Garlic (Cloves, Minced)
  • 1 tbsp Maple Syrup
  • ½ tsp Sea Salt
  • 3 tbsp Tamari
  • 3 tbsp Water


  • Make a quick marinade for your tempeh by combining 3 tbsp of balsamic vinegar, 2 tbsp of tamari or soy sauce, 3 tbsp of water and 2 cloves of garlic minced. Chop your tempeh into bite-sized pieces and add them to the bowl of marinade. Let sit for 15 minutes
  • Bring a large pot of water to a boil and cook brown rice pasta as per the directions on the package. When finished cooking, strain and run under cold water immediately to prevent from overcooking.
  • Meanwhile, chop your tomato, red onion, spinach and green onion.
  • Make your pasta 'dressing' by combining the additional 3 tbsp of balsamic vinegar with 6 tbsp of vegetable broth, 1.5 tbsp maple syrup, 1 tsp of dried basil, 2 minced cloves of garlic and 1/2 tsp of sea salt.
  • Heat a pan or pot over medium heat and pour the tempeh and marinade in. Simmer for 5 minutes, stirring halfway through.
  • Combine your macaroni, vegetables and tempeh and stir until combined. Separate into three containers. When ready to eat, add the dressing, along with pepper and red chilli flakes if you like spice.