• 1 Rating

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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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

827 calories; protein 36.2g 72% DV; carbohydrates 109.3g 35% DV; fat 27.9g 43% DV; cholesterol 30.9mg 10% DV; sodium 1269.5mg 51% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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