Tempeh and Broccoli Alfredo

A vegan twist on the classic Alfredo pasta, this recipe uses tempeh and broccoli for added nutrition and flavor.

Ingredients - Serves 4

Heat the olive oil in a large skillet over medium heat.
Add the tempeh and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
In the same skillet, add the broccoli and cook until tender, about 5 minutes. Remove from the skillet and set aside with the tempeh.
Add the garlic to the skillet and cook until fragrant, about 1 minute.
Add the vegan cream cheese, almond milk, and nutritional yeast to the skillet. Stir until smooth and heated through.
Season the sauce with salt and pepper to taste.
Cook the pasta according to the package instructions. Drain and return to the pot.
Add the tempeh, broccoli, and Alfredo sauce to the pot with the pasta. Stir until well combined.
Serve the pasta hot, garnished with additional nutritional yeast if desired.