Pasta with Spicy Blackened Tempeh and Cilantro Almond Pesto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spicy blackened tempeh tops pasta coated in a creamy cilantro-almond pesto with fresh tomatoes. This vegan and gluten-free dish delivers bold, complex flavors with a rich sauce and satisfying plant-based protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Tempeh strips (used about 4 oz of the flax and soy organic tempeh)
- 1/2 teaspoon cajun spice
- 1/2 teaspoon sea salt or to taste
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon red chili powder or Cayenne pepper
- 1/4 teaspoon black pepper or to taste
- 1 teaspoon lemon juice
- 2/3 cup almonds soaked for overnight (or soaked half an hour and then nuked for 1 minute 2 times in the microwave)
- 3 cloves garlic
- 2-3 cups cilantro
- 1/2 teaspoon salt or to taste
- 1 Serrano chili pepper or to taste
- 1 tablespoon olive oil
- 2-3 tablespoons water
- 2 cups Elbows or any pasta
- 1 medium tomato sliced
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 390mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 356mg
- Calcium
- 102mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 390MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.