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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.