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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
  • tsp smoked paprika
  • 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)