Pesto Pasta with the most perfect roasted brussel sprouts and protein rich tempeh sausage. This is a “stick to your ribs” kind of plant based meal.

Oil-free pesto pasta with roasted brussel sprouts and tempeh sausage.

Mmmmmm.. That’s just a bunch of goodness in a bowl.

Oil-free pesto pasta with roasted brussel sprouts and tempeh sausage.

Pesto Pasta with Roasted Brussel Sprouts and Tempeh Sausage

This Pesto Pasta with Roasted Brussel Sprouts and Tempeh Sausage is a hearty, satisfying plant based meal.



  • 1 1/2 cups raw cashews, soaked in hot water for 20 minutes to an hour
  • 2 cloves garlic
  • 3 cups fresh basil, loosely packed
  • 4 tablespoons nutritional yeast
  • 1/3 cup fresh lemon juice
  • 1/4 to 1/2 cup water
  • 1/2-3/4 teaspoon salt, to taste

Roasted Brussel Sprouts

  • 1 pound brussel sprouts, fresh or frozen
  • *optional, spray of olive oil

Tempeh Sausage

  • 8 oz tempeh, cubed
  • 1 tablespoon fennel seed
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1/2 lemon, squeezed

1 lb whole wheat or gluten free pasta, I used whole wheat penne


    • Preheat the oven to 425 degrees.


    • Add all the pesto ingredients to a food processor and process until smooth. Set aside.

    Roasted Brussel Sprouts

    • Trim and half your brussel sprouts.
    • Use a silicone mat, parchment paper or lightly spray a sheet pan with olive oil.
    • Place the brussel sprouts cut side down on the sheet pan.
    • Spray lightly with olive oil, if desired. Can omit for oil-free.
    • Roast for 20 minutes.

    Tempeh Sausage

    • While the brussel sprouts are roasting, make the tempeh sausage.
    • Add the cubed tempeh to a small pan and add enough water to barely cover it.
    • Over medium heat, simmer the tempeh until almost all of the water is absorbed, about 10 minutes.
    • Now add the rest of the tempeh sausage ingredients and cook over medium heat, stirring frequently, until lightly browned, about 5 minutes.


    • Boil pasta according to package instructions and drain.
    • Add the pasta back to the pot you cooked it in. Now add the pesto sauce, tempeh sausage, and roasted brussel sprouts.
    • Serve warm! If it seems too thick, add a little bit of water to thin out.


    *The pesto sauce freezes beautifully. 
    *This also makes for great leftovers! Just reheat and add a few tablespoons of water, as the pesto may thicken overnight.


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