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Categories:
olive oil garlic zucchini red bell pepper carrot milk Alfredo sauce mix butter Pesto Parmesan cheese red pepper
Viewed: 17 - Published at: 3 years agoIngredients
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 (8 ounce) package tempeh, crumbled
- 1/2 cup chopped zucchini
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped carrot
- 1 3/4 cups milk
- 1 (3.5 ounce) package dry Alfredo sauce mix (such as Knorr(R))
- 1 tablespoon butter
- 1 (16 ounce) package spaghetti
- 4 tablespoons pesto
- 2 tablespoons grated Parmesan cheese (optional)
- 1 pinch red pepper flakes (optional)
Method
- Heat olive oil in a saucepan over medium heat. Saute garlic until fragrant, about 30 seconds. Add tempeh, zucchini, red pepper, and carrot. Cook and stir until tender, 5 to 8 minutes. Add milk, sauce mix, and butter. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Drain spaghetti and add to the sauce. Mix in pesto. Cook until flavors combine, about 5 minutes. Top with Parmesan cheese and red pepper flakes.
