no Sweat Vegan
Prep Time 5 Min
cooking Time: 20 min
Once the tempeh has marinated, add to a nonstick skillet and cook over medium heat. Shake the pan or use a spatula to stir the bacon every few minutes and cook until nicely browned and crispy.
After the tempeh bacon is in the skillet, pour your peas into a colander and run under warm water. Drain and place the peas in a bowl on the counter to defrost while the pasta and sauce are cooking.
After the water starts to boil, add your spaghetti and boil for 9 minutes. Add the sauce to a medium pot and heat over low. Stir the sauce with a wooden spoon so it doesn't stick. Just before your pasta is done, take the saucepot off the heat and stir in the kala namak.
After you've drained and rinsed your pasta, add it back to the pot, then add your sauce, peas, and tempeh bacon. Just before serving add another pinch of kala namak and red pepper flakes. Delish!