Tempeh Pesto Pasta Recipe

Name: Tempeh Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 cloves garlic, minced; 1 (8 ounce) package tempeh, crumbled; 1/2 cup chopped zucchini; 1/2 cup chopped red bell pepper; 1/2 cup chopped carrot; 1 3/4 cups milk; 1 (3.5 ounce) package dry Alfredo sauce mix (such as Knorr(R)); 1 tablespoon butter; 1 (16 ounce) package spaghetti; 4 tablespoons pesto; 2 tablespoons grated Parmesan cheese (optional); 1 pinch red pepper flakes (optional)

Servings: persons

1 tablespoon olive oil
4 cloves garlic, minced
1 (8 ounce) package tempeh, crumbled
1/2 cup chopped zucchini
1/2 cup chopped red bell pepper
1/2 cup chopped carrot
1 3/4 cups milk
1 (3.5 ounce) package dry Alfredo sauce mix (such as Knorr(R))
1 tablespoon butter
1 (16 ounce) package spaghetti
4 tablespoons pesto
2 tablespoons grated Parmesan cheese (optional)
1 pinch red pepper flakes (optional)

1
Heat olive oil in a saucepan over medium heat. Saute garlic until fragrant, about 30 seconds. Add tempeh, zucchini, red pepper, and carrot. Cook and stir until tender, 5 to 8 minutes. Add milk, sauce mix, and butter. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes.
2
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3
Drain spaghetti and add to the sauce. Mix in pesto. Cook until flavors combine, about 5 minutes. Top with Parmesan cheese and red pepper flakes.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 cloves garlic, minced, 1 (8 ounce) package tempeh, crumbled, 1/2 cup chopped zucchini, and more.

Yes, Tempeh Pesto Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh Pesto Pasta

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