Pasta with Spicy Blackened Tempeh and Cilantro Almond Pesto. A delicious and simple pasta dish made with a creamy almond pesto. Vegan and Gluten Free. Jump to Recipe
Another quick pasta.. and another creamy pesto. If you dont like cilantro much, substitute that with basil!
Topped with right off the grill Blackened Tempeh strips for the meat eater’s craving!. Add or change anything you like! I’ll let the pictures and the recipe do the talking..
Pasta with Spicy Blackened Tempeh and Cilantro Almond Pesto
Pasta with Spicy Blackened Tempeh and Cilantro Almond Pesto. A delicious and simple pasta dish made with a creamy almond pesto. Vegan and Gluten Free.
Servings: 4 servings
Calories: 421kcal
Ingredients
Tempeh Marinade:
- Tempeh strips used about 4 oz of the flax and soy organic tempeh
- 1/2 teaspoon (0.5 teaspoon) cajun spice
- 1/2 teaspoon (0.5 teaspoon) sea salt or to taste
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon (0.25 teaspoon) red chili powder or Cayenne pepper
- 1/4 teaspoon (0.25 teaspoon) black pepper or to taste
- 1 teaspoon lemon juice
Cilantro almond Pesto:
- 2/3 cup (95.33 g) 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 (32 g) cilantro
- 1/2 teaspoon (0.5 teaspoon) salt or to taste
- 1 Serrano chili pepper or to taste
- 1 tablespoon olive oil
- 2-3 tablespoons (2 tablespoons) water
Other:
- 2 cups (473.18 g) Elbows or any pasta ,cooked as per instructions on the package. (I found a big elbows package which needs to be finished up, hence elbows in most dishes;) use gluten free if needed
- 1 medium tomato sliced
Instructions
- Cut up the tempeh in 1/2 inch strips.
- Mix in all the ingredients of the marinade and rub over the tempeh. Use more or less marinade, according to preference. Keep for atleast half an hour. Also use the spices according to taste. We like our tempeh a bit spicy.
- In a small deep non stick pan(can use grill pan too), add some canola oil and heat at medium heat, and arrange the tempeh.
- Add in 2/3 cup water or just about to reach the tops of the strips and cook covered on Low heat for 10-12 minutes.
- Flip the strips and cook for another 10 minutes. The water should have been absorbed by the tempeh. Keep cooking on the same pan to blacken the strips a little or grill them in any which way, for a few minutes till preferred blackened effect! Cook the tempeh right before serving so it is hot and sizzling!
- Cook the pasta according to instruction and keep aside.
- For the pesto, blend the almonds, cilantro, chili, garlic cloves, salt and olive oil into a smooth paste. Use some water if necessary.
- Toss the pasta in the pesto and top it off with the hot blackened Tempeh and some tomato slices!.
- Drop some extra pesto, some chopped cilantro, chili flakes or anything you fancy on top! Quick sizzling Meal!
- Other sauces like a garlicky tomato basil, or a creamy chipotle (cashew cream+chipotle peppers) would work with the blackened Tempeh too! Have a fun Monday!
Notes
Nutritional value is based on 1 serving
Nutrition
Nutrition Facts
Pasta with Spicy Blackened Tempeh and Cilantro Almond Pesto
Amount Per Serving
Calories 421 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Sodium 12mg1%
Potassium 519mg15%
Carbohydrates 47g16%
Fiber 5g21%
Sugar 3g3%
Protein 17g34%
Vitamin A 935IU19%
Vitamin C 8.7mg11%
Calcium 117mg12%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Have a fun Monday!
Sending this to My Legume Love Affair, created by Susan of The Well-Seasoned Cook and hosted this month by Susan herself.
SavithaRaj's Spice Land says
July 25, 2011 at 10:07 pmThe pasta’s are very inviting…
http://www.savitharajsspiceland.blogspot.com
bittersweetblog says
July 25, 2011 at 11:15 pmThat looks so good! It actually reminds me a bit of Candle 79’s seitan chimichurri, which is positively dreamy. I’ll have to try this now and see how it compares. 🙂
Richa says
July 26, 2011 at 3:24 amThanks Savitharaj and Hannah!
Susan says
July 29, 2011 at 1:13 amI was just remarking to another blogger that I didn’t have great luck w/ my one attempt at tempeh. With recipes like these, I think my opinion is going to change very soon.
This really, really looks good.
Thanks for another fine contribution, Richa, to MLLA.
Richa says
July 29, 2011 at 6:45 amThanks Susan. Please do let me know how it turns out!
hamburgereatsme says
August 19, 2011 at 5:43 pmoooh i’m intrigued! cilantro pesto…i always seem to have leftover cilantro after i make salsa, this might be a great way to use it up! love it!