Maple Tempeh Marinara Pasta
A cozy, high-protein pasta dinner made with chickpea spaghetti, smoky maple tempeh, marinara sauce, garlic, and fresh herbs. This easy plant-forward meal comes together in about 30 minutes and is perfect for weeknight dinners or meal prep.
Ingredients
- 16 oz chickpea spaghetti
- 1 tbsp olive oil
- 1 whole onion, diced
- 4 cloves garlic, minced
- 1 package tempeh, cut into small cubes
- 1 each red bell pepper, diced
- 2 tbsp maple syrup
- 3 tbsp tamari
- ½ tsp liquid smoke
- 2 cups marinara sauce
Instructions
- Cook chickpea spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a large saucepan over medium heat.
- Add diced onion and garlic. Sauté for 3–5 minutes until softened and fragrant.
- Add cubed tempeh and cook another 5–8 minutes, stirring occasionally, until lightly browned.
- Stir in diced red bell pepper and sauté for another 5 minutes until tender.
- Add maple syrup, tamari, and liquid smoke. Stir well and let simmer for 2–3 minutes so the flavors combine.
- Pour in marinara sauce and simmer for another few minutes until hot.
- Serve sauce over cooked chickpea spaghetti and top with fresh parsley.
Notes
- Chickpea pasta adds extra protein and fiber to keep this meal more balanced and satisfying.
- Liquid smoke gives the tempeh a smoky, savory flavor that almost mimics a slow-simmered meat sauce.
- Leftovers store well in the fridge for 3–4 days and make an easy meal prep lunch.
Calories: 409kcal, Carbohydrates: 61g, Protein: 24g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 936mg, Potassium: 953mg, Fiber: 8g, Sugar: 7g, Vitamin A: 359IU, Vitamin C: 7mg, Calcium: 127mg, Iron: 6mg