Garlic-Herb Tempeh and Tomato Pasta Skillet

Garlic-Herb Tempeh and Tomato Pasta Skillet

A quick and satisfying one-pot pasta dish featuring crumbled tempeh simmered in a rich tomato sauce infused with fragrant garlic and herbs, served with crusty garlic bread.

Dietary

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Ingredients

Instructions

  1. Preheat your oven or toaster oven according to the garlic bread package directions. Bake the garlic bread while preparing the skillet pasta.
  2. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 3-4 minutes.
  3. Stir in the 4 minced garlic cloves and 16 ounces crumbled tempeh. Cook for about 5-7 minutes, breaking up the tempeh with a spoon, until lightly browned.
  4. Add the 28 ounce can diced tomatoes (undrained), 2 tablespoons tomato paste, 2 cups vegetable broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper to the skillet. Bring the mixture to a simmer.
  5. Stir in the 12 ounces whole wheat penne pasta. Ensure the pasta is mostly submerged in the sauce. Bring back to a simmer, then reduce heat to medium-low, cover, and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
  6. Remove from heat and let it rest for 5 minutes, covered, to allow the sauce to thicken slightly. If using, stir in the 1/4 cup fresh parsley.
  7. Serve hot with the freshly baked garlic bread.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. A splash of vegetable broth can be added when reheating if the sauce has thickened too much.

Nutrition (per serving)