Tempeh Pasta Recipe

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This creamy tempeh pasta is an easy and delicious plant-based dinner or lunch recipe. It’s packed with flavor yet surprisingly low-effort.

Prep Time12

Cook Time18

Total Time30

Course: Dinner

Cuisine: American

Servings:

Calories: 521.3kcal

10 oz dry pasta (280 g)
9 oz tempeh (250 g)
1 cup water
1/3 cup nutritional yeast
1/4 cup extra virgin olive oil
zest of 1 medium lemon
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 of 1 small garlic clove
Optional garnishes: capers, black pepper, and finely chopped chives (or substitute chopped olives or sun-dried tomatoes)

Cook 10 oz dry pasta according to the instructions on the package.
While the pasta is cooking, cut 9 oz tempeh into approximately 1-inch pieces.
Bring a pot of water to a boil, add the tempeh pieces, then reduce to a simmer.
Cook the tempeh for 15 minutes, adjusting the heat as needed to maintain a simmer.
Drain and discard the cooking water, then add the tempeh pieces to a blender, along with 1 cup water (fresh water—not the cooking water), 1/3 cup nutritional yeast, 1/4 cup extra virgin olive oil, zest of 1 medium lemon, 2 tablespoons fresh lemon juice, 3/4 teaspoon salt, and 1/2 of 1 small garlic clove.
Blend until smooth and creamy.
Transfer the sauce to a pot on the stove set to medium heat, add the cooked pasta, then cook, stirring frequently until hot (you can reuse the same pot you cooked the pasta in).
Garnish with capers, black pepper, and finely chopped chives before serving, if desired.

Store in an airtight container in the fridge for up to three days. Reheat to your desired temperature on the stovetop or in the microwave before serving.