Name: Tempeh Pesto Pasta
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Garlic, minced - 4 cloves; Tempeh, crumbled - 1 (8 ounce) package; Chopped zucchini - ½ cup; Chopped red bell pepper - ½ cup; Chopped carrot - ½ cup; Milk - 1 ¾ cups; Dry Alfredo sauce mix (such as Knorr®) - 1 (3.5 ounce) package; Butter - 1 tablespoon; Spaghetti - 1 (16 ounce) package; Pesto - 4 tablespoons; Grated Parmesan cheese (Optional) - 2 tablespoons; Red pepper flakes (Optional) - 1 pinch

Ingredients for - Tempeh Pesto Pasta

1. Olive oil 1 tablespoon

2. Garlic, minced 4 cloves

3. Tempeh, crumbled 1 (8 ounce) package

4. Chopped zucchini ½ cup

5. Chopped red bell pepper ½ cup

6. Chopped carrot ½ cup

7. Milk 1 ¾ cups

8. Dry Alfredo sauce mix (such as Knorr®) 1 (3.5 ounce) package

9. Butter 1 tablespoon

10. Spaghetti 1 (16 ounce) package

11. Pesto 4 tablespoons

12. Grated Parmesan cheese (Optional) 2 tablespoons

13. Red pepper flakes (Optional) 1 pinch

How to cook deliciously - Tempeh Pesto Pasta

1 . Stage

Heat olive oil in a saucepan over medium heat. Saute garlic until fragrant, about 30 seconds. Add tempeh, zucchini, red pepper, and carrot. Cook and stir until tender, 5 to 8 minutes. Add milk, sauce mix, and butter. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes.

2 . Stage

Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

3 . Stage

Drain spaghetti and add to the sauce. Mix in pesto. Cook until flavors combine, about 5 minutes. Top with Parmesan cheese and red pepper flakes.