Creamy Penne with Tempeh and Asparagus
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.
Yield: 6
Calories: 210kcal
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
Calories: 210kcal