Garlic Tempeh Spaghetti


"This delicious vegetarian recipe is very easy to make and even meat eaters will like it. Garlic-flavored tempeh with spaghetti and mozzarella cheese is sure to please."
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50 m servings 807 cals
Serving size has been adjusted!
Original recipe yields 1 servings


  • Calories:
  • 807 kcal
  • 40%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 88.5g
  • 29%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1279 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine water, tempeh, and garlic in a bowl; set aside to marinate, about 20 minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 to 15 minutes. Drain.
  3. Heat olive oil in a skillet over medium heat. Strain tempeh and garlic from water and squeeze out excess water. Sprinkle tempeh with Italian seasoning. Add tempeh and garlic to the hot oil; saute until browned on all sides, 5 to 10 minutes.
  4. Toss spaghetti, tempeh, pasta sauce, and mozzarella cheese together in a serving bowl.


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Good recipe as is. I like to add more sauce so I added 1/2 cup more. I felt like it needed veggies so I roasted some mini squash with olive oil, garlic, lemon juice,thyme & added it to pasta at ...

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