Tempeh Queso Pasta with Walnuts

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Tempeh Queso Pasta with Walnuts


This is a quick & easy pasta dish I like to make for lunch on busy days. It’s creamy, full of veggies and super filling.


  • 6oz whole wheat spaghetti
  • 5oz tempeh
  • 1 tsp olive oil
  • 1/2 cup vegan queso-style dip*
  • 1/4 cup walnuts
  • 1 cup grape tomatoes
  • 1/4 cup veggie broth or water (a little more if needed)
  • 4 green onions, chopped
  • 1 garlic clove, minced
  • Sea salt & pepper to taste
  • Optional: fresh herbs to serve


  1. Cook the pasta according to package instructions.
  2. In the meantime, sauté the green onions and garlic in the oil in a pan over medium heat for 2 minutes.
  3. Chop/crumble the tempeh and the walnuts and add them to the pan. Cook for 5 more minutes.
  4. Chop & add the grape tomatoes, mix well and add the broth or water.
  5. Reduce heat to low and add the queso-style dip*, mix well and let simmer for 1-2 min.
  6. Add salt & pepper to taste and serve with the pasta and herbs (optional).


*I used store-bought plant-based queso-style dip for convenience, but if you don’t have queso-style dip at hand, you can also blend 1/3 cup pine nuts or 1/2 cup soaked cashews with the same volume of water, 2tbsp nutritional yeast, garlic powder, sea salt, paprika and onion powder.



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