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Pumpkin and Dill Tempeh Pasta

Name: Pumpkin and Dill Tempeh Pasta
Yield: Make enough for 4
Ingredients: 1 pound dried rigatoni or your fav tube pasta, cooked according to the package; one 8 ounce package of tempeh, torn into bite size pieces; 2 tablespoons Braggs Liquid Aminos or soy sauce; 1 tablespoon smoked paprika; 3 tablespoons tomato paste; 6 cloves of garlic, minced; 1 ½ cups pumpkin puree or one 15 oz can; 1 ½ cups non-flavored, non-dairy milk; 1 cup pasta cooking water; ¼ cup nooch/nutritional yeast; 2 tablespoons lemon juice; 1 tablespoon maple syrup; 1 table sherry vinegar; ½ teaspoon salt; ½ teaspoon ground nutmeg; ½ cup fresh dill, chopped; Pepper to taste

Servings

Make enough for 4

Pumpkin and Dill Tempeh Pasta recipe by Bad Manners

Ingredients

1 pound dried rigatoni or your fav tube pasta, cooked according to the package

one 8 ounce package of tempeh, torn into bite size pieces

2 tablespoons Braggs Liquid Aminos or soy sauce

1 tablespoon smoked paprika

3 tablespoons tomato paste

6 cloves of garlic, minced

1 ½ cups pumpkin puree or one 15 oz can

1 ½ cups non-flavored, non-dairy milk

1 cup pasta cooking water

¼ cup nooch/nutritional yeast

2 tablespoons lemon juice

1 tablespoon maple syrup

1 table sherry vinegar

½ teaspoon salt

½ teaspoon ground nutmeg

½ cup fresh dill, chopped

Pepper to taste

Directions

In a large pot cook the pasta according to the package instructions. Right before you drain it, scoop out 1 cup of that starchy as fuck pasta water. Set that aside and then drain the pasta like normal.

In a large, deep fry or saute pan, warm up some oil over a medium heat. Add the tempeh and saute it around for a couple minutes until it starts to brown. Drizzle in the Braggs and smoked paprika and saute for another minute or two to make sure all the little bits got some flavor on them. Now throw in the tomato pasta and garlic. Try to break it up so there isn’t a big ass glob in there. Cook that for about 1-2 minutes to help all the flavors mix together and the garlic not taste so raw.

Now stir in the pumpkin, milk, reserved pasta water, lemon juice, maple syrup, sherry vinegar, salt, and nutmeg. Turn down the heat to medium low and let this simmer, stirring occasionally, for about 8 minutes so that everything can come together. Add the pasta to the pot and cook for one more minute so that the pasta can really soak in the flavor. Turn off the heat and add ¼ cup of the dill and pepper. Taste and add more of whatever the fuck you think it needs: nutmeg, salt, whatever.

Serve warm with extra fresh dill on top.

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