Sexy pasta sauce

I really liked this pasta sauce, which evolved as it went along.  The scrumptious tempeh, sauteed with allspice, fennel, and sage, tasted a lot like chicken sausage that you might find in a tomato pasta sauce.  And, the last-minute addition of the miso really rounded out the flavor of the sauce, balancing against the acidity of the tomatoes and adding a slightly cheesy/winey flavor.  I wish I had made twice as much!

Whole Wheat Spaghetti with Sexy Pasta Sauce

Ingredients

olive oil

1 onion (I used several scallions), finely chopped

4 cloves garlic

4 oz tempeh, crumbled

1 zucchini or other squash, cubed or sliced

1/4 tsp ground allspice

1/2 tsp ground sage

1 tsp fennel seed

red pepper flakes to taste

salt as needed (depends on tomatoes and miso)

1 can diced tomatoes

1/4-1/2 c roasted red peppers from a jar, chopped if necessary

1 c yellow miso broth

2 tsp dried oregano

lots of fresh parsley (or basil?), minced

Instructions

1) In a large cast-iron skillet, heat a generous amount of olive oil over medium high heat.  Add onion, garlic, tempeh, squash, and spices and saute for 5-8 minutes.
2) Add tomatoes, roasted peppers, miso, and oregano, bring to a boil, then reduce heat and simmer 20 minutes or more.  Add more water if the sauce gets too dry.
3) Just before serving, stir in fresh herbs and adjust seasonings.  Serve over pasta (I used whole-wheat spaghetti). Serves 2-3.