Rainbow Pasta

Sweet P digs pasta. She really likes it. Which is a good thing because we eat it a lot around here. I make quinoa pasta for her most of the time (brown rice pasta tends to fall apart) and she gobbles it up. So in an attempt to give her pasta some oopmh, I created this.
*Tempeh can be hard to find, but you can usually get it at Whole Foods or other health food stores. I've never seen it in a regular grocery store, but that doesn't mean they don't carry it.

Rainbow Pasta
1/4 c chopped tempeh
1/2 c quinoa fusilli pasta (it's colored!)
1 chopped mushroom
1 chopped carrot (previously steamed)
1 tbsp peas (fresh or frozen)
3 to 4 tsp (not tbsp) olive oil
1/2 stick of string cheese
dash garlic powder

Cook pasta as directed, the quinoa brand takes 6 to 9 minutes, drain and place in a bowl. Saute chopped tempeh in about 2 tsp of olive oil. Add extra oil if needed and add carrots, peas and mushrooms and saute until soft. Pour vegetables on to pasta, chop cheese into small pieces and mix in. Serve!

The bowl I used is an adult bowl and she ate it all! The bamboo spoon pictured (from Whole Foods) was wider than other spoons we have so it worked really well fitting the pasta on it. If you're interested in brands here is what I used:

Cascadian farms organic peas
Earthbound farm organic carrots
Organic Valley Stringles cheddar cheese
Ancient Harvest Quinoa organic pasta
Lifelight organic flax tempeh
Kirkland organic olive oil
Forest organic mushrooms (the actual brand, not out of our forest)

It's worth saying that Sweet P doesn't like raw tempeh, it has to be sauteed. Raw tempeh has a strange flavor so I'm not sure I'd want to eat it raw either. And if you're wondering why I didn't use our own carrots or peas, it's because we don't have any...yet!