Go Back
+ servings
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.
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
CourseMain Dish
CuisineGluten-Free Option, Vegan
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

Optional additions:

  • 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.

Nutrition Per Serving (Estimate)

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