Go Back
+ servings
Creamy Vegan Tempeh Pasta in Black Serving Bowl

Creamy Vegan Pasta with Tempeh and Tarragon Sauce

The Pesky Vegan
This creamy vegan pasta is a quick and easy meal that combines meaty tempeh pieces with broccoli, mushrooms, and a delicious tarragon sauce.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Pasta
Cuisine Gluten-free, Vegan
Servings 2
Calories 691 kcal

Ingredients
  

  • 5-7 oz (150-200 g) dried pasta of your choice (gluten-free if necessary)
  • tablespoons olive oil, divided
  • 5 oz (150 g) fresh tempeh, chopped into even, bite-sized pieces (gluten-free – see notes)
  • 4-5 medium mushrooms, halved and sliced (closed-cup, chestnut/cremini, etc.)
  • 3 cloves garlic, finely chopped
  • ½ cup (120 ml) cashew cream ('single' cream – see notes)
  • teaspoons dried tarragon
  • 2 tablespoons nutritional yeast
  • ½ medium broccoli head, cut into bite-sized florets (including the stalk)
  • Pasta cooking water (as much as is needed)
  • Salt and pepper to taste
  • Lemon juice to taste (optional)

Instructions
 

  • Heat 1 tablespoon of oil in a large frying pan on medium heat. Add the tempeh pieces and fry gently for 2-3 minutes on each side or until lightly browned.
  • While the tempeh is cooking, bring a large pan of salted water to the boil and cook the pasta according to package instructions (usually 10-12 minutes). The sauce should be ready around the same time as the pasta.
  • Once the tempeh is a light golden-brown on both sides, remove from the pan and set aside. Using the same pan, heat ½ tablespoon of oil on medium/high heat and add the mushrooms. Stir regularly for 3-4 minutes until starting to colour.
  • Once the mushrooms have browned slightly, reduce the heat to medium and add the garlic, salt, and pepper. Cook for 2 minutes.
  • Next, add the vegan cream, dried tarragon, nutritional yeast, and cooked tempeh. Stir well, adding small ladles of pasta cooking water to the pan as necessary to keep the sauce fairly loose.
    Note: Homemade cashew cream will likely require more water than e.g. a shop-bought oat cream – just keep an eye on it and add as much pasta cooking water as needed. This water will be starchy, which helps to keep the sauce at a nice consistency.
  • Around the same time you add the cream to the saucepan, add the broccoli pieces to the pasta pot. These will become tender during the remaining pasta cooking time (you can add the broccoli earlier if you prefer it well-cooked).
  • Once the pasta and broccoli are cooked through, drain them together and add to the pan with the creamy sauce. Mix well, adjust the seasoning, add a squeeze of lemon juice (optional), and serve.

Notes

Cashew cream: My recipe for cashew cream can be used to make a thinner 'single' cream or thicker 'double' cream. This pasta sauce is based on the single cream, however the thickness doesn't matter as you'll be thinning it out as needed with pasta cooking water. If you're using my recipe for cashew cream but only want enough for this pasta sauce, you'll want approx. 50 g cashews to 80 ml water.
Other cream: If substituting the homemade cashew cream for a shop-bought version (such as an oat-based or soya-based product), you’ll probably require slightly less pasta cooking water in the sauce.
Gluten-free: Tempeh is often naturally gluten-free, but you may want to double-check that yours is certified or labelled as such. You'll also want to use a GF pasta variety, and ensure your vegan cream is gluten-free (the suggested cashew cream is naturally gluten-free).
Nut-free: To make this dish nut-free, you'll want to substitute the suggested cashew cream with a vegan cream that isn't made from nuts (e.g. soya cream). If necessary, you'll also want to make sure that it's gluten-free.
Frozen tempeh: If using frozen tempeh, defrost this first according to package instructions.
Lemon juice: A squeeze of fresh lemon juice helps to lift the other flavours in the dish, but is completely optional.
Other veg: This dish would also work with spinach or green peas. If using frozen versions, simply add these to the pasta pot for the final few minutes.
Storage: Store this pasta in the fridge for up to four days or freezer for up to six months.
If you liked this recipe, you might also enjoy:
 
* The nutrition info below is for one serving, based on a total of two servings. 

Nutrition

Calories: 691kcalCarbohydrates: 80gProtein: 34gFat: 29gSaturated Fat: 5gSodium: 619mgPotassium: 1185mgFiber: 7gSugar: 5gVitamin A: 437IUVitamin C: 57mgVitamin D: 1µgCalcium: 158mgIron: 6mg
Nutrition Facts
Creamy Vegan Pasta with Tempeh and Tarragon Sauce
Amount Per Serving
Calories 691 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 5g31%
Sodium 619mg27%
Potassium 1185mg34%
Carbohydrates 80g27%
Fiber 7g29%
Sugar 5g6%
Protein 34g68%
Vitamin A 437IU9%
Vitamin C 57mg69%
Vitamin D 1µg7%
Calcium 158mg16%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword quick vegan dinner, tempeh pasta, tempeh recipe
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan