Creamy Tuscan Tempeh Skillet

 

Serves: 4-6

Ingredients:

  • 1 tablespoon extra-virgin olive oil

  • 2 (8-ounce) packages 5-Grain Tempeh, cut into 1-inch pieces

  • 1/2 teaspoon Italian seasoning

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons unsalted butter or vegan butter

  • 1/2 cup chopped sun-dried tomatoes packed in oil, drained

  • 3 cloves garlic, minced

  • 1 cup low-sodium vegetable broth

  • 1 cup heavy cream or unsweetened dairy-free heavy cream

  • 1/2 cup grated Parmesan cheese or vegan Parmesan

  • 1/4 teaspoon crushed red pepper flakes, optional

  • 4 cups fresh baby spinach

  • 16 ounces cooked pasta, such as penne or rigatoni, for serving

Preparation:

  1. Heat oil in large skillet over medium heat. Add tempeh, Italian seasoning, salt and black pepper. Cook, stirring occasionally, until golden-brown on all sides, about 6 to 8 minutes. Remove from skillet and set aside.

  2. Melt butter in the same skillet over medium heat. Add sun-dried tomatoes and garlic, and cook until fragrant, about 1 to 2 minutes.

  3. Add vegetable broth, and scrape up any browned bits from bottom of skillet. Stir in heavy cream, and bring mixture to a gentle simmer. Cook, stirring occasionally, until slightly thickened, about 3 to 4 minutes.

  4. Stir in Parmesan cheese and crushed red pepper flakes, if using. Add spinach, and cook until wilted, about 1 minute.

  5. Return tempeh to skillet and stir to coat with sauce. Simmer until heated through and sauce has thickened slightly, about 3 to 4 minutes.

  6. Serve warm over cooked pasta.