Pasta with Spicy Blackened Tempeh and Cilantro Almond Pesto
Prepare to tantalize your taste buds with this incredible Pasta with Spicy Blackened Tempeh and Cilantro Almond Pesto. This dish is not just a meal; it’s a vibrant celebration of flavor and texture, proving that healthy, plant-based eating can be utterly delicious and satisfying. Crafted with a rich, creamy almond pesto and perfectly seasoned, spicy blackened tempeh, this recipe offers a unique twist on classic pasta dishes. It’s also entirely vegan and gluten-free, making it an excellent choice for a wide range of dietary preferences. Get ready for a simple yet sophisticated culinary experience that comes together in under an hour.
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Why You’ll Love This Spicy Blackened Tempeh Pasta
If you’re searching for a quick, wholesome, and incredibly flavorful meal, look no further. This spicy blackened tempeh pasta recipe is a true game-changer for weeknight dinners. It brings together the hearty goodness of tempeh, marinated and cooked to a beautiful blackened perfection, with a bright, herbaceous, and creamy pesto made from fresh cilantro and almonds. This isn’t just “another quick pasta” – it’s a culinary adventure that caters to both seasoned vegans and those exploring plant-based options.
The beauty of this dish lies in its versatility and rich flavor profile. The tempeh, a fermented soybean product, offers a fantastic source of plant-based protein, making this meal substantial and filling. When “blackened,” it develops a savory, slightly smoky crust that perfectly complements the fresh and zesty cilantro almond pesto. Don’t be shy about customizing it to your taste! While cilantro provides a distinct, refreshing note, basil makes a wonderful alternative if you prefer a different herb. This recipe is designed to be flexible, allowing you to easily adjust spices, heat levels, and even add extra vegetables to make it truly your own.
Beyond its delicious taste, this pasta dish is a nutritional powerhouse. It’s naturally dairy-free thanks to the almond-based pesto, and by using your favorite gluten-free pasta, it easily fits into a gluten-free lifestyle. This makes it a fantastic option for those with dietary restrictions or anyone looking to enjoy a lighter, healthier meal without sacrificing an ounce of flavor. The combination of protein-rich tempeh, healthy fats from almonds and olive oil, and complex carbohydrates from pasta ensures sustained energy and satisfaction.
The Ultimate Vegan & Gluten-Free Pasta Recipe
Pasta with Spicy Blackened Tempeh and Cilantro Almond Pesto
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By: Vegan Richa
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 4 servings
Course: Main Course
Cuisine: Gluten-free, Vegan
Print Recipe
This delightful pasta dish combines the rich, savory flavors of spicy blackened tempeh with a vibrant, creamy cilantro almond pesto. A simple yet elegant meal that’s both vegan and gluten-free, perfect for a quick and satisfying dinner.
Ingredients
For the Tempeh Marinade:
- Tempeh strips, approximately 4 oz (we recommend organic flax and soy tempeh for best texture)
- 1/2 teaspoon Cajun spice blend
- 1/2 teaspoon sea salt, or to taste
- 1 teaspoon ginger garlic paste (or finely minced ginger and garlic)
- 1/4 teaspoon red chili powder or cayenne pepper, adjust for desired heat
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon fresh lemon juice
For the Cilantro Almond Pesto:
- 2/3 cup raw almonds, soaked overnight (or quick-soaked by boiling for 10 minutes, then draining)
- 3 cloves garlic, peeled
- 2-3 cups fresh cilantro, packed (stems included for maximum flavor)
- 1/2 teaspoon salt, or to taste
- 1 Serrano chili pepper, seeded for less heat or kept whole for more spice (adjust to preference)
- 1 tablespoon olive oil, extra virgin for best flavor
- 2-3 tablespoons water, as needed for desired consistency
Other Components:
- 2 cups Elbows pasta or any preferred pasta shape (use gluten-free if needed), cooked according to package instructions
- 1 medium tomato, thinly sliced for garnish
Instructions
- Prepare the Tempeh: Begin by cutting your tempeh block into uniform 1/2-inch strips. This size is ideal for ensuring even marination and a perfect “blackened” crust during cooking.
- Marinate the Tempeh: In a shallow dish or bowl, combine all the ingredients for the tempeh marinade: Cajun spice, sea salt, ginger garlic paste, red chili powder (or cayenne), black pepper, and lemon juice. Mix well to form a thick paste. Generously rub this marinade over all surfaces of the tempeh strips, ensuring they are thoroughly coated. Let the tempeh marinate for at least 30 minutes to allow the flavors to penetrate deeply. For an even more intense flavor, you can marinate it for up to an hour or overnight in the refrigerator. We like our tempeh bold and spicy, so feel free to adjust the spice levels to your preference.
- Cook the Tempeh: Heat a non-stick pan or a grill pan over medium heat. Add a tablespoon of canola oil (or your preferred high-heat oil) and arrange the marinated tempeh strips in a single layer, ensuring not to overcrowd the pan.
- Steam and Cook: Pour about 2/3 cup of water into the pan, or just enough to barely cover the base of the tempeh strips. Cover the pan and cook on low heat for 10-12 minutes. This steaming process helps the tempeh absorb moisture and become tender.
- Blacken the Tempeh: After 10-12 minutes, flip the tempeh strips. Continue cooking uncovered for another 10 minutes, or until all the water has been absorbed by the tempeh. Increase the heat slightly to medium-high and allow the tempeh to sear, developing a crispy, blackened exterior. Cook for a few more minutes, flipping as needed, until your desired level of blackening is achieved. Serve the tempeh immediately while it’s hot and sizzling for the best experience.
- Cook the Pasta: While the tempeh is marinating or cooking, bring a large pot of salted water to a rolling boil. Add your pasta (Elbows or any shape you like, opting for gluten-free if necessary) and cook according to the package directions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
- Prepare the Cilantro Almond Pesto: In a food processor or high-speed blender, combine the soaked almonds, peeled garlic cloves, fresh cilantro, salt, Serrano chili pepper, and olive oil. Blend until a smooth, creamy paste forms. Add 2-3 tablespoons of water, or more as needed, one tablespoon at a time, to reach your desired pesto consistency. Taste and adjust seasoning as necessary.
- Assemble the Dish: In a large serving bowl, toss the cooked pasta with the freshly made cilantro almond pesto until every strand is coated. Arrange the hot, spicy blackened tempeh strips over the pesto-coated pasta.
- Garnish and Serve: Garnish the pasta with thinly sliced fresh tomatoes. For an extra flourish, you can add a drizzle of olive oil, a sprinkle of chopped fresh cilantro, or a pinch of chili flakes on top. Serve immediately and enjoy this quick, sizzling, and deeply flavorful meal!
- Flavorful Alternatives: This blackened tempeh is incredibly versatile! If you’re looking for other sauce pairings, consider a simple garlicky tomato basil sauce or a creamy chipotle sauce (made with cashew cream and chipotle peppers). These options also complement the rich flavor of the tempeh beautifully.
Notes
Nutritional value is based on 1 serving. For best results, use freshly ground spices in your tempeh marinade.
Nutrition Information
Per Serving (approximate):
- Calories: 421 kcal
- Carbohydrates: 47 g
- Protein: 17 g
- Fat: 19 g
- Saturated Fat: 2 g
- Sodium: 12 mg
- Potassium: 519 mg
- Fiber: 5 g
- Sugar: 3 g
- Vitamin A: 935 IU
- Vitamin C: 8.7 mg
- Calcium: 117 mg
- Iron: 2.6 mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Perfect Spicy Blackened Tempeh Pasta
- Tempeh Quality: Opt for high-quality, organic tempeh. Some brands offer different textures, so experiment to find your favorite. Flax and soy organic tempeh often has a great consistency.
- Soaking Almonds: Soaking almonds is crucial for a super creamy pesto. Overnight soaking is best, but a quick soak (boiling for 10 minutes then draining) works well if you’re short on time. This softens them, making them easier to blend into a smooth paste.
- Cilantro vs. Basil: While this recipe champions cilantro, a classic basil pesto would also be phenomenal. You could even do a 50/50 blend for a unique flavor.
- Adjusting Spice: The beauty of homemade pesto and marinade is control. Add more or less Serrano chili and red chili powder to match your heat preference. Remember to seed the Serrano for milder spice.
- Perfect Pasta: Always cook your pasta al dente. It holds up better when tossed with pesto and provides a satisfying bite. Don’t forget to reserve some pasta water – it’s a secret weapon for loosening up the pesto if it’s too thick, helping it cling beautifully to the pasta.
- Achieving the “Blackened” Effect: Don’t rush this step with the tempeh. High heat after the steaming phase allows the spices to caramelize and create that distinct “blackened” crust, which adds immense depth of flavor and texture.
- Serving Suggestions: This dish is a complete meal on its own, but it pairs wonderfully with a simple side salad dressed with a light vinaigrette or some crusty garlic bread.
Elevate Your Plant-Based Cooking with Tempeh
Tempeh is an unsung hero in the plant-based world, and this recipe truly showcases its potential. Originating from Indonesia, this fermented soybean product is not only a fantastic source of complete protein but also boasts gut-healthy probiotics. Its firm texture makes it incredibly versatile, easily absorbing marinades and holding its shape through various cooking methods.
Unlike tofu, which can be quite soft, tempeh offers a chewy, hearty bite that satisfies even the most ardent “meat-eater’s craving,” as the original recipe notes. When prepared with a bold marinade like our Cajun-inspired blend and then “blackened,” it transforms into a savory, slightly smoky, and utterly delicious component that elevates any dish. It’s a powerhouse of nutrition, rich in protein, fiber, and essential minerals, making it a stellar choice for a healthy, balanced diet.
Incorporating tempeh into your diet can open up a world of culinary possibilities. From stir-fries and sandwiches to crumbles for tacos and chili, its ability to take on flavors makes it a chef’s dream. If you’re new to tempeh, this spicy blackened tempeh pasta is the perfect introduction – easy to make and bursting with flavor that will leave you craving more.
Frequently Asked Questions (FAQs)
- Can I make this dish ahead of time?
- The tempeh can be marinated ahead of time and stored in the refrigerator for up to 24 hours. The pesto can also be made 2-3 days in advance and kept in an airtight container in the fridge, topped with a thin layer of olive oil to prevent oxidation. For best texture, cook the pasta and tempeh fresh before serving and combine just before eating.
- What if I don’t like cilantro?
- No problem! You can easily substitute cilantro with fresh basil for a more traditional pesto flavor. A mix of half cilantro and half parsley also works beautifully, or even spinach for a milder, earthier pesto.
- Is this recipe truly gluten-free?
- Yes, this recipe is naturally gluten-free as long as you use certified gluten-free pasta. Tempeh is also typically gluten-free, but always check the packaging to confirm, especially if you have a severe allergy.
- How can I make the pesto creamier?
- Ensure your almonds are well-soaked for easier blending. You can also add an extra tablespoon of olive oil or a splash more water. For an even richer texture, a tablespoon of vegan cream cheese or a few cashews (soaked with the almonds) can be added to the blender.
- Can I bake or air fry the tempeh instead of pan-frying?
- Absolutely! For a less hands-on approach, you can bake the marinated tempeh strips at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and slightly crispy. An air fryer is also a great option; cook at 375°F (190°C) for 10-15 minutes, shaking the basket occasionally, until crisp.
Conclusion: Your New Favorite Plant-Based Pasta
This Pasta with Spicy Blackened Tempeh and Cilantro Almond Pesto is more than just a meal; it’s an experience. It’s quick enough for a busy weeknight, yet impressive enough for a casual dinner party. With its robust flavors, satisfying textures, and incredible nutritional benefits, it’s a dish that truly has it all. Whether you’re a long-time vegan, exploring gluten-free options, or simply looking to add more delicious plant-based meals to your repertoire, this recipe is sure to become a cherished favorite.
Don’t wait to try this flavorful creation. Gather your ingredients, enjoy the cooking process, and delight in every bite of this wholesome, spicy, and utterly satisfying pasta dish. Happy cooking!
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