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500 g spirelli, 300 g fresh Lima tempeh, 200g white cabbage, 200g of Brussels sprouts, mild olive oil, 1 tbsp shoyu, 3 dl soy milk, 2 tbsp sesame cream (tahini), 1 clove garlic, a pinch of cumin, 1 tsp Kudzu starch, 2 tbsp chives.
Cook the spirelli according to the instructions on the package. Crush the tempeh with a fork and brown it in some oil. Cut the cabbage into thin strips, cut the sprouts in two and steam or cook them together. Mix the vegetables with the tempeh and add the shoyu, soy milk, tahini, cumin and the clove of garlic to it. Dilute the Kudzu with some water and, while stirring, pour it into the mixture. Make sure to mix well in order to thicken the sauce. Garnish with chives and serve together with the pasta.
