Tempeh Pesto Pasta

Alfredo sauce mix is a handy shortcut in this vegetarian pesto pasta dish bulked up with tempeh and vegetables.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 827 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.