Crispy Tempeh Pasta with Charred Kale & Lemon Emulsion
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $14.75
- Nutrition
- 480 cal · 22g protein
- meatless
🍳 2 pans · Picky-eater safe bet: plain noodles · kept by 2 families
Crispy Tempeh Pasta with Charred Kale & Lemon Emulsion is a Italian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $15 in groceries. You'll need 2 pans, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Gluten · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 12 oz spaghetti
- 1 package tempeh
- 1 bunch (about 8 oz) fresh kale
- 2 count fresh lemon
- ¼ bunch fresh parsley
- ⅓ cup extra-virgin olive oil
- 4 cloves garlic
- 2 tsp salt
- 1/4 tsp black pepper
Steps
- Bring a large pot of salted water to boil; add spaghetti and cook according to package directions until al dente, then drain and set aside.
- While pasta cooks, cut tempeh into thin slabs. In a large skillet, pan-fry in 2 tablespoons olive oil over medium-high heat 3 minutes per side until golden and crispy, then chop into bite-sized pieces.
- In the same skillet, add 2 tablespoons olive oil and minced garlic, sauté 30 seconds, add chopped kale, and cook 4 minutes until wilted and charred.
- Whisk together remaining oil, juice of 2 lemons, minced parsley, salt, and pepper; toss cooked pasta, tempeh, and kale with lemon dressing and divide among four bowls.
- Picky eaters can have plain spaghetti and crispy tempeh with the lemon dressing and kale on the side.
- Make ahead: cook the tempeh and whisk the dressing up to 2 days ahead and store them separately in the fridge; cook the pasta and kale fresh.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 22 g
- Carbohydrates
- 58 g
- Fiber
- 8 g
- Sugar
- 2 g
- Fat
- 18 g
- Saturated fat
- 3 g
- Sodium
- 480 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop