In a large pot or skillet, heat olive oil over medium-high heat. Add garlic and onion and sauté until fragrant, stirring frequently so they don’t burn. Add in bell pepper and crumbled tempeh and sauté for about 5 minutes longer. Reduce heat to medium-low and add diced tomatoes, tomato paste, red wine vinegar, oregano, pepper and salt to the pan. Stir until everything is combined and let mixture simmer for 5-6 minutes or until heated through. Turn heat to low so the tempeh mixture stays warm until your pasta or spaghetti squash has finished cooking.

Place pasta on plate, top with tempeh bolognese mixture, sprinkle on fresh sliced basil and parmesan, if using and serve.