Weeknight · 15–30 min

Luca's Tempeh and Vegetable Pasta

Name: Luca's Tempeh and Vegetable Pasta
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1 package (8 oz) Tempeh (Lightlife); 160 g pasta, penne; 1 tbsp olive oil, extra virgin; 1 whole onion, diced; 2 cloves garlic, minced; 1 whole zucchini, diced; 1 whole red bell pepper, diced; 1 can crushed tomatoes; 1 tsp dried oregano; ½ tsp red pepper flakes , chili flakes; ½ tsp salt; 1 handful fresh basil, torn; 2 tbsp nutritional yeast

A hearty Italian-style pasta where browned crumbled tempeh stands in for a meaty ragu. It reheats well, so it's great for meal prep.

Hands-on: 25 min
Hands-off: 10 min
Total: 35 min
Dishes: 3

39gprotein713cal99gcarbs20gfatper serving · $3.87

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Skill Meal-prep friendlystove

Method

1
Boil the penne in salted water until al dente. Save a splash of pasta water, then drain.
2
Warm the olive oil in a large pan and brown the tempeh for 5 minutes.
3
Add the onion, garlic, zucchini and red pepper. Cook until soft.
4
Stir in the crushed tomatoes, oregano, chili flakes and salt. Simmer until thickened.
5
Toss the pasta into the sauce with a splash of pasta water.
6
Finish with torn basil and the nutritional yeast, then serve.

Good to know

Keeps well in the fridge for 3 to 4 days, so portion it into containers for the week.

Nutrition

per serving

Calories: 713
Protein: 39g
Carbs: 99g
Fat: 20g
Fiber: 16g
Sodium: 990mg

Contains soyContains glutenPeanut-freeTree nut-free

Calculated from ingredient reference data. Brand labels vary.

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Luca's Tempeh and Vegetable Pasta

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