Tempeh Mushroom Pasta
Hearty, vegan, "meaty" pasta... without the meat! This 30-Minute Tempeh Mushroom Pasta makes for an easy, satisfying weeknight meal.
- 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.
*I like to save 1-2 cups cooking liquid from the pasta to add to the sauce. Simply add when the sauce is heating through.
For gluten-free version: use your favorite GF pasta and make sure your tempeh is gluten-free or 100% soy. (Some tempeh patties are multi-grain and include wheat products.)
Calories: 485kcal | Carbohydrates: 81g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Potassium: 1259mg | Fiber: 6g | Sugar: 12g | Vitamin A: 800IU | Vitamin C: 14.4mg | Calcium: 105mg | Iron: 4.9mg