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    Home » Recipes » Pasta

    Tempeh Mushroom Pasta (30 Minute)

    Sep 17, 2012 by Kaitlin

    A hearty, vegan, "meaty" pasta... without the meat! This 30 minute Tempeh Mushroom Pasta is an easy, satisfying weeknight meal with lots of plant protein.

    Plate of tempeh mushroom pasta with green beans

    This is a hearty, vegan "meaty" pasta... without the meat! It's similar to a tempeh bolognese sauce.

    Tempeh (which is made from fermented soybeans) is a great healthy substitute for ground turkey and beef. It's filled with protein and fiber, and a variety of other nutrients.

    The crumbled tempeh and mushrooms gives this sauce such a hearty texture and leaves us feeling pleasantly satisfied.

    Plus it's so easy to simmer up on a skillet for an easy weeknight meal filled with plant-based protein.

    Pan of mushroom tempeh pasta sauce with spoon

    Ingredients for Tempeh Pasta

    For this recipe you will need:

    • Pasta of choice: I enjoy gluten-free fusilli made with brown rice & quinoa. But you could use spaghetti, penne, or other noodles of choice.
    • Tempeh: This typically comes in an 8 oz. patty. Some are multi-grain and include wheat products, so if you need gluten-free be sure to check the ingredients and find one that is 100% soy-based.
    • Mushrooms: I like cremini, but use your own favorite, or a combination.
    • Jarred pasta sauce: This meal comes together quick and easy thanks to jarred pasta sauce, but feel free to use your own homemade sauce if desired. (Such as this oil-free marinara sauce.) Jarred pasta sauce typically contains olive oil, so be sure to find an oil-free one if desired.
    Vegan tempeh pasta on a white plate with green beans

    Customizing

    Veggies: Zucchini, yellow onion, bell pepper, fresh diced tomatoes, grated carrot, and spinach are great flavors to include as well.

    Herbs + spices: Or stir in other spices to taste such as a teaspoon of dried oregano, Italian seasonings, etc.

    Garnish: Top your bowl with fresh herbs such as a tablespoon of fresh basil or parsley before serving for added flavor.

    Storing

    Store the pasta and sauce in separate airtight containers in the refrigerator. We find they keep for about 3-4 days. Simply reheat in the microwave when ready to enjoy.

    Vegan tempeh mushroom pasta in a bowl

    For more inspiration, also browse all pasta + noodle recipes or main dish recipes.

    Vegan tempeh pasta on a white plate with green beans

    Tempeh Mushroom Pasta

    A hearty "meaty" pasta... without the meat! Mushrooms and tempeh combine in this simple pasta sauce for an easy, satisfying meal with lots of plant protein.
    5 from 2 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free Option, Vegan
    Servings: 5 medium bowls

    Ingredients

    • 12 oz. pasta of choice (gluten-free if desired)
    • 8 oz. tempeh*
    • 10 oz. mushrooms (I use cremini)
    • 26 oz. jarred pasta sauce

    Optional additions:

    • Onion, garlic, spinach, bell pepper, zucchini, or fresh herbs for serving

    Instructions

    • Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
    • Meanwhile, crumble tempeh and slice mushrooms.
    • In a large pan over medium heat, sauté tempeh and mushrooms about 8 minutes or until mushrooms soften. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)
    • Reduce heat to medium-low. Pour in pasta sauce and 1 cup pasta water.
    • 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. Serve warm and garnish with fresh basil or parsley if desired.

    Notes

    For gluten-free: Use your favorite GF pasta (I use brown rice + quinoa fusilli) and make sure your tempeh is gluten-free or 100% soy. Some tempeh patties are multi-grain and include wheat products.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Tempeh Mushroom Pasta
    Amount per Serving
    Calories
    388
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    2
    g
    Potassium
     
    1007
    mg
    29
    %
    Carbohydrates
     
    65
    g
    22
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    21
    g
    42
    %
    Vitamin A
     
    638
    IU
    13
    %
    Vitamin C
     
    12
    mg
    15
    %
    Calcium
     
    86
    mg
    9
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this easy vegan tempeh mushroom pasta, also check out:

    • Vegan Lentil Bolognese
    • BBQ Tempeh Sloppy Joes
    • Vegan Creamy Garlic Pasta with Vegetables

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Noodle & Pasta Recipes

    • Mushroom Pesto Pasta
    • Shiitake Garlic Noodles
    • Spring Roll Bowl with Peanut Sauce
    • Easy Vegan Lasagna with Chickpea Ricotta

    Reader Interactions

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      Recipe Rating:




    1. Kara Fisher

      January 07, 2018 at 9:56 pm

      Hi Kaitlin! I recently stumbled on one of your recipes and my husband and I have made a few just this week and we’re in love! In fact, we plan on making your enchiladas tonight. Anyway, we plan on making this tempeh mushroom pasta sometime this week but quick question - when you sauté the tempeh and mushrooms, do you use oil? I normally just sauté our veggies with water but wasn’t sure how that would work with the tempeh. Looking forward to your reply.

      Reply
      • Kaitlin | The Garden Grazer

        January 09, 2018 at 5:38 pm

        Hey Kara! Thrilled to hear you're enjoying the recipes, thank you! I've been (mostly) oil-free for a year or two now so I just sauté with broth/water and that seems to work great. If the tempeh sticks a little, just throw on a splash more broth/water. Hope you continue to enjoy the recipes!

        Reply
    2. Kathy Cotton

      January 20, 2016 at 10:52 pm

      Hi Kaitlin! I would love to see a homemade pasta sauce for your recipe. I use a can of diced tomatoes, a can of tomato sauce and dried basil to taste. That is perfect for my family. We aren't a big fan of Italian seasoning, but if you like it, use it! Of course, we add all the veggies, too. You make so many of your recipes from scratch and they look divine! I am a newly converted vegan, so I was so happy to find your website and Facebook page! I look forward to trying your recipes. One thing that I really love is that you don't use tofu much. I can't eat soy except in fermented form, like soy sauce. Have a fantastic day!

      Reply
      • Kaitlin | The Garden Grazer

        January 22, 2016 at 7:47 pm

        Hi Kathy! Thanks so much for sharing your method for homemade pasta sauce. So quick and simple, I love it. We enjoy this homemade marinara sauce as well. I hope you enjoy any recipes you try and wishing you all the best on your new vegan journey!

        Reply
    3. Trixie

      January 04, 2016 at 12:34 pm

      Do you need to steam the tempeh before adding to the pan? Thanks!

      Reply
      • Kaitlin | The Garden Grazer

        January 04, 2016 at 2:51 pm

        Hi! When I first started cooking with tempeh I steamed it because I thought that's what you were supposed to do. But then I found it didn't make much of a difference (at least to me) taste-wise. So now I skip that step and just crumble it and go! Some people say they prefer to steam it first, so it's all based on individual taste!

        Reply
    4. Maggie Wilson

      May 07, 2013 at 12:06 am

      I made this tonight and it was delicious! I always steam/saute tempeh before I cook with it, it is the only way it tastes good to me.

      Reply
      • Kaitlin | The Garden Grazer

        May 07, 2013 at 3:36 pm

        Thank you for sharing! So glad you enjoyed.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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