Tempeh Pesto Pasta Tasty Recipes

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Tempeh Pesto Pasta

"This is a quick and easy vegetarian recipe that works great for dinner parties or a quiet night at home! Serve with ciabatta rolls or garlic bread and a nice bottle of wine."

Ingredients :

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 (8 ounce) package tempeh, crumbled
• 1/2 cup chopped zucchini
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped carrot
• 1 3/4 cups milk
• 1 (3.5 ounce) package dry Alfredo sauce mix (such as Knorr®)
• 1 tablespoon butter
• 1 (16 ounce) package spaghetti
• 4 tablespoons pesto
• 2 tablespoons grated Parmesan cheese (optional)
• 1 pinch red pepper flakes (optional)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 45M

• 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.
• 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.
• 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.

Notes :

• Use 1 1/2 cups of whatever fresh or frozen vegetables you have on hand.
• The directions for making the sauce are based on the particular brand mentioned. Follow instructions on the package if using a different brand.

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