Name: Fall Roasted Vegetable Pasta with Tempeh Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cubed butternut squash (bite size); 1 red onion (sliced); 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 12 ounces orecchiette pasta (or similar medium size pasta shape; gluten-free if desired); Salt for pasta water (to taste); 8 ounces tempeh (diced; gluten-free if desired); 2 tablespoons tamari; 2 tablespoons olive oil; 1 teaspoon Italian seasoning; 1/4 teaspoon black pepper; 2 cloves garlic (minced); 3-4 kale leaves (chopped small, stems removed); 3/4 cup low sodium vegetable broth (plus more if needed); 2-3 tablespoons balsamic vinegar; 1 tablespoon pure maple syrup; 2 tablespoons chopped pecans (toasted if desired)

↓ Jump to Recipe

If you’re craving a cozy, vibrant dish that perfectly captures all the warmth and comfort of the season, you’re going to adore this Fall Roasted Vegetable Pasta with Tempeh Recipe. It’s a delightful harmony of tender butternut squash, sweet red onion, and hearty tempeh, all tossed with al dente pasta and kale in a tangy, subtly sweet balsamic and maple syrup glaze. Every bite bursts with autumn flavors and satisfying textures, making it an ideal recipe to share with family or savor on a cozy night in.

Ingredients You'll Need

A clear glass bowl sits on a white marbled surface filled with two layers of ingredients: the bottom layer is made of light purple and white sliced onions with a smooth, curved texture, and the top layer consists of bright orange cubes, which look like mango or cheese, sprinkled with ground black pepper and coarse salt. The colors contrast well, with the vivid orange cubes standing out against the more muted tones of the onions below. photo taken with an iphone --ar 4:5 --v 7

These simple yet essential ingredients come together beautifully to create a dish full of contrasting textures and rich fall flavors. Each element contributes something special—whether it’s the sweetness from the roasted squash, the earthiness of the tempeh, or the bright, tangy notes from the balsamic vinegar and maple syrup.

Butternut squash (2 cups, cubed): Provides a sweet and creamy roasted base that defines the dish.
Red onion (1, sliced): Adds a mild sharpness and depth when roasted alongside the squash.
Olive oil (3 tablespoons, divided): Essential for roasting and sautéing, adding richness and helping develop flavor.
Salt (½ teaspoon plus more): Seasoning to enhance the natural flavors and flavor the pasta water.
Black pepper (½ teaspoon, divided): Adds subtle heat and spice throughout the dish.
Orecchiette pasta (12 ounces): Its cup-shaped form holds bits of sauce and roasted veggies perfectly; swap gluten-free if needed.
Tempeh (8 ounces, diced): Brings a nutty, chewy protein boost that becomes crispy and flavorful when sautéed.
Tamari (2 tablespoons): Adds a salty umami punch especially great for tempeh’s flavor profile; gluten-free soy sauce works too.
Italian seasoning (1 teaspoon): Brings fragrant herbs that balance the sweetness and umami.
Garlic (2 cloves, minced): Infuses warmth and savory depth in the sautéed tempeh and kale.
Kale leaves (3-4, chopped): Adds a wonderful pop of dark green nutrition and slight bitterness.
Vegetable broth (¾ cup): Keeps the pasta moist while blending all the flavors together harmoniously.
Balsamic vinegar (2-3 tablespoons): Offers the perfect tangy sweetness to brighten the dish.
Pure maple syrup (1 tablespoon): Enhances the fall vibe with its rich, natural sweetness.
Chopped pecans (2 tablespoons, toasted if desired): Adds a crunchy texture contrast and nutty flavor.

How to Make Fall Roasted Vegetable Pasta with Tempeh Recipe

Fall Roasted Vegetable Pasta with Tempeh Recipe - Recipe Image

Step 1: Roast the Butternut Squash and Onions

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Toss the cubed butternut squash and sliced red onion with a tablespoon of olive oil, salt, and half the black pepper. Spread them out evenly across the sheet and roast for 30 to 35 minutes, stirring halfway through, until they’re beautifully tender and caramelized. This roasting process brings out the sweet, deep flavors that make this dish so irresistible.

Step 2: Cook the Pasta

While your veggies roast, bring a large pot of salted water to a boil and cook the orecchiette pasta until it’s just al dente. Salting the water well is key here as it seasons the pasta from within. Drain the pasta and set it aside, reserving a splash of pasta water in case you need to loosen the sauce later.

Step 3: Sauté the Tempeh and Kale

In a large deep skillet, warm the remaining olive oil and tamari over medium heat. Add Italian seasoning, the remaining black pepper, and diced tempeh, sautéing for about 7 to 8 minutes until the tempeh is golden and crispy on the edges. Next, toss in the minced garlic and chopped kale and sauté for an additional 1 to 2 minutes until the kale softens slightly, creating a savory, herbaceous base for the dish.

Step 4: Combine and Finish the Dish

Now, add the roasted squash and onions along with the cooked pasta into the skillet. Stir everything together, then pour in the vegetable broth, balsamic vinegar, and maple syrup. Mix well so all components are coated in that luscious, glossy sauce. If the mixture feels a little dry, add an extra splash or two of vegetable broth to bring it all together. Fold in the chopped pecans last, adding a perfect crunchy finishing touch.

How to Serve Fall Roasted Vegetable Pasta with Tempeh Recipe

Garnishes

For a beautiful presentation with an extra flavor pop, drizzle a little more balsamic vinegar on top and finish with freshly cracked black pepper. This elevates the tang and spice while making the dish look restaurant-quality. If you like, sprinkle some more toasted pecans or fresh herbs like parsley or basil for a lovely, fresh contrast.

Side Dishes

This Fall Roasted Vegetable Pasta with Tempeh Recipe pairs wonderfully with a simple leafy green salad drizzled with lemon vinaigrette or a rustic crusty bread to soak up every last bit of that delicious sauce. Roasted garlic bread or sautéed greens also make excellent accompaniments to round out the meal.

Creative Ways to Present

For a fun twist, serve this pasta in warm shallow bowls and scatter additional roasted squash cubes and pecans on top. You can also layer it in a glass baking dish and finish under the broiler for a few minutes to crisp up the top. This makes a perfect centerpiece for fall dinner parties or cozy family meals alike.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making it perfect for next-day lunches or quick dinners. Just be sure to store the pecans separately if you want them to stay crunchy.

Freezing

This dish freezes well if you want to prepare in advance. Portion it into freezer-safe containers and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator for best results.

Reheating

Reheat gently in a skillet over medium-low heat, adding a splash of vegetable broth or water to keep everything moist and saucy. Alternatively, microwave leftovers in a covered dish, stirring halfway through, until warmed evenly. Avoid overcooking to keep the pasta and vegetables tender.

FAQs

Can I use a different type of pasta?

Absolutely! While orecchiette is great for holding the sauce and veggies, other medium-size shapes like penne or fusilli work beautifully, too. Just adjust cooking times as needed.

Is this recipe vegan and gluten-free?

Yes! This recipe is naturally vegan, and by choosing gluten-free pasta and tamari, you can make it gluten-free as well without losing any flavor.

Can I substitute tempeh with another protein?

Definitely. Firm tofu or chickpeas make excellent alternatives if tempeh isn’t your favorite, though the nutty texture of tempeh really complements the roasted veggies.

What can I do if I don't have butternut squash?

Sweet potatoes or pumpkin are fantastic fall substitutes that roast up tender and sweet, offering a similar texture and flavor balance.

How do I make this dish less sweet?

To reduce sweetness, simply cut back on the maple syrup a bit or balance it by adding a squeeze of fresh lemon juice right before serving for added brightness.

Final Thoughts

This Fall Roasted Vegetable Pasta with Tempeh Recipe is such a heartwarming, vibrant meal that truly celebrates the best flavors of the season. It’s easy to prepare, full of wholesome ingredients, and wonderfully satisfying whether you’re cooking for your family or a group of friends. I can’t wait for you to try it and experience the cozy magic it brings to your table!

Ingredients You'll Need

How to Make Fall Roasted Vegetable Pasta with Tempeh Recipe