ALLERGENS: Soy, Gluten
Need a weeknight pasta go to that’s as flavorful as it is easy to make?
Then this Creamy Penne with Tempeh and Asparagus is for you!
It’s a dinner delight that is sure to be a hit with the whole family.
Pasta is something I don’t post enough of on this site. I eat it pretty regularly and am always looking for fun new ways to prepare it. The key to a good pasta dish, of course, is what you dress it up with. Whether that’s a sauce or a bunch of veggies with herbs and oil, a combination of flavors is what’s going to make that dish sing. And I think that’s the case with this Creamy Penne with Tempeh and Asparagus.
As with other pasta dishes on this site, I’ve tried to make something that’s full of rich taste and is also fairy simple to make. This recipe is easy enough that it can be made for a weeknight dinner. And if you’re a household of one or two, you’ll probably have enough left over for a lunch reheat the next day.
Ingredients
There are only a few things that go into this dish. There’s the pasta—obviously—and the veggies: asparagus, mushrooms, and tomatoes. And there’s the tempeh, which is the thing that I think really brings the dish home. I used Lightlife Tempeh Smoky Bacon Strips and it really adds some bold flavor, but not enough to overwhelm. There’s also garlic and a dreamy cream sauce made from oat milk, nutritional yeast, vegan butter, and vegan parmesan. Add a little salt and pepper and you have a dish that the whole family is going to love!
A note on the tomatoes: If you really want to add some depth to the dish, roast them in the oven at 350°F for about fifteen minutes and add them at the end. It’s so good.
Tell Me What You Think
As always, I’d love to hear your thoughts on this Creamy Penne with Tempeh and Asparagus if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Creamy Penne with Tempeh and Asparagus
Ingredients
- 1 package tempeh bacon
- 1 16-oz. box penne
- 1 Tbsp. oil
- 1 bunch asparagus about 12 stalks, cut into 1-inch pieces
- 2 Tbsp. water
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup mushrooms sliced
- 1 cup cherry tomatoes halved
- 1 Tbsp. garlic minced
- 1 cup oat milk or soy milk
- 2 Tbsp. nutritional yeast
- 1 tsp. vegan butter
- 1/2 cup vegan parmesan
Instructions
- Prepare tempeh bacon according to the directions on the package. When done, cut it into 1-inch pieces and set aside.
- Heat a deep skillet over low-medium heat. Add oil. Once that's hot, add the asparagus and shake the pan so that the oil coats it. Add the water, cover and cook for 5 minutes.
- The asparagus should be close to soft now. Add the tomatoes, garlic, mushrooms, salt, and pepper. Stir to mix and cook for another 5 minutes.
- While vegetables cook, heat the oat milk, nutritional yeast, butter, and parmesan in small saucepan over low heat. Stir continually until it begins to thicken. Remove from heat.
- Add pasta, bacon and cream sauce to vegetables and mix thoroughly. Cook for 1 more minute, remove from heat and serve. Top with more parmesan or crushed red pepper if you'd like.
Nutrition
I love this recipe even though we are not vegans or vegetarians! I used real bacon and in place of soy milk, yeast, and vegan butter, I used sour creme, whole milk, and butter. It was delicious! Thank you!
Fabulous. Wonderful. Made and eaten on a rainy evening,
That’s the perfect time for this recipe!