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.
Servings5 medium bowls
- 12 oz. pasta of choice (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.
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.
Calories: 388 kcal | Carbohydrates: 65 g | Protein: 21 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Potassium: 1007 mg | Fiber: 5 g | Sugar: 9 g | Vitamin A: 638 IU | Vitamin C: 12 mg | Calcium: 86 mg | Iron: 4 mg