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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.
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 -10 servings
Author Nora Taylor

Ingredients

Pesto

  • 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

    Instructions

    • Preheat the oven to 425 degrees.

    Pesto

    • 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.

    Pasta

    • 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.

    Notes

    *The pesto sauce freezes beautifully. I froze some before having my 3rd child and it made for a wonderful meal when I got home from the hospital.
    *This also makes for great leftovers! Just reheat and add a few tablespoons of water, as the pesto may thicken overnight.
    *Brussel sprouts can be expensive. When they are, I usually buy the frozen brussel sprouts at Trader Joes (my favorite grocery store!). They are only 99 cents per pound at my store!