Difficulty rating: For rookies Serves: 4 people


Our tempeh rashers add a savoury, meaty bite to this creamy pasta dish. Such an easy meal to prepare too - someone’s really going to need to stop us from making this for dinner every day.  

Recipe by It Doesn’t Taste Like Chicken



  • 400 g pasta of choice (spaghetti, fettucini, bucantini, or gluten-free if preferred)

  • 2 packs of our Tempeh Rashers

  • 2 teaspoons olive oil

  • Parsley and vegan parmesan, to serve


  • 1 tablespoon olive oil

  • 1 yellow onion, chopped

  • 3 cloves garlic, minced

  • 1/4 cup all-purpose flour (gluten-free if preferred)

  • 2 1/2 cups non-dairy milk (such as soy or almond)

  • 1 tablespoon nutritional yeast

  • 3/4 teaspoon black salt (also called kala namak), use regular salt if preferred

  • 1/4 teaspoon black pepper


  1. Bring a large pot of water to a boil and cook the pasta according to the package directions.

  2. Heat the olive oil in a large pan over medium-high heat. Add the tempeh rashers and cook for 5 minutes on either side until browned.

  3. Heat the olive oil in a large pan over medium-high heat. When hot add the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes. Sprinkle over the flour and stir to coat the onions, let cook for about 60 seconds, then whisk in all of the remaining ingredients. Cook the sauce for about 5 minutes until thickened, whisking as needed. If the sauce gets too thick, add a splash more non-dairy milk, and if the sauce is too thin, simply cook it longer.

  4. Add the cooked pasta and the sliced up tempeh rashers to the sauce and toss well to combine. Serve hot. Garnish with parsley and vegan parmesan if desired.


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