Hearty, vegan, "meaty" pasta without the meat! This 30 minute Tempeh Mushroom Pasta is an easy and super satisfying weeknight meal.
This is a hearty, vegan, "meaty" pasta without the meat!
Tempeh (made from fermented soybeans) is a great healthy substitute for ground turkey and beef.
It is filled with protein and fiber, and many other nutrients. (Check out the World's Healthiest Foods page for more nutritional info.)
The tempeh and mushroom combination gives this sauce such great hearty texture and leaves us feeling pleasantly satisfied.
Ingredients for Tempeh Pasta
For this recipe you will need:
- Pasta of choice: I enjoy gluten-free fusilli made with brown rice & quinoa.
- Mushrooms: I like cremini, but use your own favorite.
- Jarred pasta sauce: I try to find organic when possible.
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.)
Zucchini and spinach are awesome additions as well. If you have 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. mushrooms (I use cremini)
- 26 oz. jarred pasta sauce
- Onion, garlic, spinach, bell pepper, zucchini, or fresh herbs for serving
- 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.
Nutrition Per Serving (Estimate)
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