Lemon Garlic Tempeh with Parmesan Herb Pasta
Zesty Citrus Tempeh with Aromatic Herb-Infused Parmesan Linguine
Ingredients:
8 oz tempeh, cut into 1/2-inch cubes
12 oz linguine pasta (or pasta of choice)
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 lemon, zested and juiced
1/2 teaspoon red pepper flakes (optional)
1/2 cup vegetable broth
1/3 cup grated Parmesan cheese, plus more for serving
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme leaves
1 teaspoon dried oregano
1 cup cherry tomatoes, halved
1 cup baby spinach
Salt and black pepper to taste
Directions:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
Add tempeh cubes to the skillet and cook for 5-7 minutes, turning occasionally until golden brown on all sides.
Add minced garlic and red pepper flakes (if using) to the skillet, cook for 30 seconds until fragrant.
Pour in vegetable broth and lemon juice. Simmer for 2-3 minutes, allowing the tempeh to absorb the flavors.
Add cherry tomatoes and cook for another 2 minutes until slightly softened.
Reduce heat to low, then add the drained pasta to the skillet with 1/4 cup of the reserved pasta water.
Stir in the Parmesan cheese, lemon zest, and the remaining 1 tablespoon of olive oil. If the mixture seems dry, add more reserved pasta water.
Fold in the spinach and fresh herbs (parsley, basil, thyme) and dried oregano, stirring until the spinach wilts.
Season with salt and black pepper to taste.
Serve immediately with additional grated Parmesan cheese on top.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 410 kcal | Servings: 4 servings