40 minutesDinner

Mixed mushroom & tempeh saute over pasta

Makes: four servings
Makes: four servings


  • 8 oz linguine
  • 1 lb tempeh
  • 4 sprays cooking spray
  • ½ cup white wine
  • ¼ cup soy sauce
  • 2 leeks
  • 4 cups white mushrooms, pre-sliced
  • 4 portobello mushrooms
  • 2 tbsp thyme
  • ¼ cup chopped parsley
  • 1 tbsp flour
  • ¼ cup minced garlic
  • 2 cups vegetable broth
  • 1 lemon


  1. Cook linguine according to package instructions. Drain.

  2. Slice tempeh into 1/2-inch cubes. Spray a heavy pot or Dutch with cooking spray and place over medium-high heat. Add tempeh and cook 8 minutes, flipping occasionally, until golden brown. Add white wine and soy sauce ; cook 30 seconds, until liquid almost evaporates. Remove tempeh from pan.

  3. While tempeh cooks, trim and thinly slice leek s. Slice white mushrooms . Remove stem and gills from portobello and dice. Mince thyme and parsley leaves.

  4. When tempeh is done, add leek , portobello and white mushrooms to the empty pan and cook 5 minutes. Stir in flour and cook 1 minute, stirring frequently. Add thyme , parsley , garlic and broth . Bring to a boil, then add tempeh and stir well. Cover, reduce heat and simmer 15 minutes.

  5. Juice lemon . Uncover pan and cook 3 minutes more, or until sauce is thickened. Stir in 2 tbsp lemon juice, salt and pepper.

  6. To enjoy, spoon mushroom mixture over linguine and sprinkle with extra parsley if desired.