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Fall Roasted Vegetable Pasta with Tempeh Recipe

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4.2 from 24 reviews

This Fall Roasted Vegetable Pasta with Tempeh is a hearty, flavorful, and nutritious meal perfect for the autumn season. Featuring roasted butternut squash and red onions paired with sautéed tempeh and kale, tossed with tender orecchiette pasta and a savory balsamic-maple glaze, this recipe balances sweet and savory notes with a delightful texture from toasted pecans.

Ingredients

Roasted Vegetables

  • 2 cups cubed butternut squash (bite size)
  • 1 red onion (sliced)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Pasta

  • 12 ounces orecchiette pasta (or similar medium size pasta shape; gluten-free if desired)
  • Salt for pasta water (to taste)

Tempeh and Sauté

  • 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)

Sauce and Garnish

  • 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)

Instructions

  1. Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper. Toss the cubed butternut squash and sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet.
  2. Roast Vegetables: Bake the squash and onions for 30 to 35 minutes, stirring halfway through to ensure even roasting, until they are tender and slightly caramelized.
  3. Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil and cook the orecchiette pasta according to the package directions until al dente. Drain and set aside.
  4. Sauté Tempeh and Greens: In a large deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the tamari, Italian seasoning, and 1/4 teaspoon black pepper. Add the diced tempeh and sauté for 7 to 8 minutes, stirring every few minutes until the tempeh is browned and crispy on the edges. Add the minced garlic and chopped kale, sautéing for an additional 1 to 2 minutes until the kale softens.
  5. Combine Ingredients and Sauce: Add the cooked pasta and the roasted squash and onion mixture to the skillet with the tempeh and kale. Stir to combine everything evenly. Pour in the vegetable broth, balsamic vinegar, and pure maple syrup. Stir thoroughly to coat all ingredients. If the pasta looks dry, add a little more vegetable broth to loosen the sauce.
  6. Add Pecans and Serve: Stir in the chopped pecans, reserving a few for garnish if desired. Serve the pasta hot with an extra drizzle of balsamic vinegar and freshly cracked black pepper on top for added flavor.

Notes

  • Use gluten-free pasta and tamari to make this recipe gluten-free.
  • To toast pecans, dry roast them in a skillet over medium heat for 3-5 minutes until fragrant.
  • Kale stems are tough and should be removed for better texture.
  • Adjust the amount of balsamic vinegar and maple syrup according to your preferred balance of sweet and tangy.
  • This dish reheats well in a skillet over medium heat with a splash of vegetable broth.

Find it online: https://recipethrive.com/fall-roasted-vegetable-pasta-with-tempeh-recipe/