Creamy Avocado Pasta with Tempeh Bacon Bits & Baby Arugula
An easy creamy avocado pasta upgraded with tempeh bacon bits and baby arugula.
Ingredients
Tempeh Bacon Bits
- 2 oz tempeh (I used Tempea Foods* soy tempeh)
- 1 tbsp soy sauce
- ½ tsp liquid smoke
- ½ tbsp olive oil (plus more for frying)
- ¼ tbsp maple syrup
- ⅛ tsp smoked paprika
- ⅛ tsp garlic powder
- salt and pepper (to taste)
Creamy Avocado Sauce
- ½ ripe avocado
- 2 tbsp cashew milk powder (optional) (I used Organic Traditions*)
- 1 garlic clove
- ¼ cup + 3 tbsp oat milk
- juice of ¼ lemon
- ½ tsp italian seasoning
- ½ tsp onion powder
- salt and pepper (to taste)
Instructions
Tempeh Bacon Bits
- Combine all ingredients (except tempeh) in a small bowl.
- Lightly sauté crumbled tempeh with oil on medium high until browned. Lower the heat to medium and pour in the sauce.
- Cook until the tempeh bits are fully coated and browned.
Creamy Avocado Sauce
- Blend all ingredients in a blender until smooth. Stir into cooked pasta and enjoy!
Notes
* For this recipe, I used Tempea Foods Original Soy Tempeh, but any tempeh will work.
* My cashew milk powder is from Organic Traditions (use code FELICIA20 for 20% off)
* My cashew milk powder is from Organic Traditions (use code FELICIA20 for 20% off)