Creamy Tempeh Pasta with Cashew Tarragon Sauce

Name: Creamy Tempeh Pasta with Cashew Tarragon Sauce
Total time: 25 min
Ingredients: 5 oz (150 g) dried pasta of your choice ((gluten-free if necessary)); 1½ 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; 1½ 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; pepper; Lemon juice to taste

thepeskyvegan.com

This creamy tempeh pasta is a quick and easy meal that combines broccoli, mushrooms, and a delicious cashew tarragon sauce.

View full recipe on thepeskyvegan.com

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Ingredients

5 oz (150 g) dried pasta of your choice ((gluten-free if necessary))
1½ 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
1½ 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
pepper
Lemon juice to taste