Tempeh Sundried Tomato Pesto Pasta

Pesto Tempeh Pasta7.jpg


1 200g package of tempeh, chopped into bite sized pieces
1 tsp avocado or coconut oil
1 medium shallot, diced
8 cremini mushrooms, sliced (approx 2.5 cups)
1 tsp garlic powder
½ tsp salt
½ tsp pepper

Sundried Tomato Pesto Ingredients

½ cup pine nuts, flash soaked
1 cup fresh basil, packed down
½ cup sundried tomatoes, drained of oil
¼ cup nutritional yeast
2 cloves of garlic, roughly chopped
⅛ tsp chili flakes
4 tbsp olive oil
¼ cup water or vegetable broth
¼ tsp salt
¼ tsp pepper

Other Ingredients

1 package of white, whole wheat, or gluten free pasta
Pine nuts for serving
Fresh basil for serving
Vegan parmesan cheese for serving



  1. Prepare the tempeh by cutting into ¼ inch thick strips, then again into squares or bite sized pieces. Add 1 tsp of oil of choice to a large pan over medium heat and add shallots. Cook for 4-5 minutes or until translucent.
  2. Add chopped tempeh and cook for approximately 8 minutes, or until lightly browned. Add mushrooms and sauté for another 5-8 minutes or until the mushrooms are soft. Add salt, pepper, and garlic powder and stir to combine for another minute. Set aside.
  3. Meanwhile, place a large pot of water on the stove and bring to a boil. Once boiling, add pasta and cook according to package instructions. Once cooked, strain and set aside.
  4. Place all of the sundried tomato pesto ingredients in a food processor and blend until smooth. If you find that the pesto is too clumpy or dry, add ⅛ cup of water/stock at a time until it reaches your desired consistency.
  5. Add the pesto and pasta noodles to the pan with mushrooms and tempeh and combine with tongs. Serve with vegan parmesan cheese, fresh basil, and a sprinkle of pine nuts.