This is a hearty, vegan, “meaty” pasta… without the meat! Tempeh (made from fermented soybeans) is a great healthy substitute for ground turkey/beef. It’s loaded with protein and fiber, along with many other nutrients. (Check out the World’s Healthiest Foods page for more info.) I really love how quick and easy this meal comes together thanks to the help of jarred pasta sauce, but feel free to use your own homemade sauce. The tempeh + mushroom combo gives the sauce such great texture and leaves us feeling pleasantly satisfied. Zucchini and spinach are awesome additions as well. If you’ve never cooked with tempeh before, this is a great recipe to try!
Tempeh Mushroom Pasta
- 12 oz. pasta (gluten-free if desired)
- 8 oz. tempeh
- 10 oz. sliced mushrooms
- 26 oz. jar pasta sauce
- Onion, garlic, spinach, bell pepper, zucchini, fresh herbs
- Cook pasta according to package directions.*
- Meanwhile, crumble tempeh.
- In a large pan over medium heat, saute tempeh and mushrooms about 8 minutes or until mushrooms soften. (I use 3 Tbsp. water/veggie broth for no-oil saute method. Add more as necessary.)
- Reduce heat to med-low. Pour in pasta sauce (and 1-2 cups pasta water if using).
- Stir occasionally until sauce is heated through, about 10 minutes. (Stir in spinach during last couple minutes if using.)
- Spoon sauce mixture over cooked pasta.