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Tempeh Pesto Pasta

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"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."
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45 m servings 827
Original recipe yields 4 servings


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  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.
  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.
  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.


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

Nutrition Facts

Per Serving: 827 calories; 27.9 109.3 36.2 31 1269 Full nutrition

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