tempeh crumble over pasta

1/2 lb rigatoni pasta

1 package tempeh
1 large carrot (shredded with a cheese shredder)
1/3 of a large onion (diced)
2 cloves garlic (minced)
1/3 cup frozen chopped spinach
soy or tamari sauce (~1/4 cup)
olive oil

In a large saute pan, place soy sauce and 1/4 cup water.  Add 1 tbsp oil, add tempeh (crumble through fingers).  Place lid on pan and steam/cook tempeh, crumbling and stirring, ~5 mins (tempeh will adsorb a lot of the liquid, add more water as needed).  WHen water evaporates add onion/garlic, sauté until soft.  Add shredded carrot and spinach and more liquid (taste-add soy/tamari or water, don't add too much soy/tamari).  When pasta has cooked through, drain and combine.  Mix well, taste and add more soy/tamari if needed.  Let sit 5 mins and serve.

adapted from http://www.theppk.com/2011/10/tempeh-orzilla/