Ellen Sheen

Ellen Sheen

Posted May 25, 2010

Published in Food

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Sweet Potato Tempeh Pasta w/ 'Beurre' Blanc Sauce & Fresh Cilantro

Read More: pasta, simple meals, simple recipes, tempeh, vegan, vegetarian

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Last night was grab bag night; or at least it was supposed to be and it was... sort of. My grab bag items were sweet potatoes, cilantro, tempeh and arugula. I didn't touch the arugula. I did make a pretty kick butt pasta dish though!

Ok, by now you know that I'm not a huge 'sauce' girl. Basically I don't get it but last night I figured I should probably do something to combine all of these random ingredients together. That and also the fact that tempeh and I have a love hate relationship. I (the girl who doesn't dislike much) actually don't really like the taste of tempeh by itself. It's kind of bitter and ugh but when mixed with something it isn't too bad. I made those vegan crab cakes a while back and the tempeh was ok, so I thought I'd soak it in sauce and see how I felt; and I felt 'delicious'.
I seriously hope you try this. It's worth it.

2 small/med sweet potatoes (I had one medium and one small), peeled and cut into small pieces
Olive oil
Sea salt
1 pkg spinach spaghetti (my pasta was gluten free; you can also use regular spaghetti noodles)
1 Shallot, diced
About 1/4 cup Earth Balance
About 3/4 bottle of white wine (note: please please please use something you like to drink! It makes a difference!)
1 pkg tempeh, cut into cubes
About 1 1/2 cups packed, fresh cilantro, chopped

Note: I used the toaster oven so I didn't preheat... if you use a regular oven, preheat to 375 first.

Peel sweet potatoes and cut into pretty small pieces. Put on a baking sheet, drizzle with olive oil and sprinkle with sea salt. Bake for 25 to 30 min.
In a large pot, boil salted water. When boiling, cook your pasta then drain.

In a pot, heat up about half of the earth balance. Dice shallot and add to butter. Get it a sauteeing then add the rest of the earth balance. Once it's all melted, add your white wine and let simmer to reduce.

Chop your tempeh into cubes and add to your simmering sauce. Continue to let the sauce reduce, about 10 or 15 minutes... Note: this was the longest part of the meal. I was 'basically' done so Miss Julea and I sipped wine and chatted. Tough stuff.

Oh, while you're sipping wine, chop your cilantro. When sweet potatoes are done, remove and let sit.

Once your sauce is pretty reduced (it will still be 'loose'), turn the stove on low and combine pasta and sauce in a pot (you want it on low to heat everything... your pasta and sweet potatoes have been waiting so they're cooled off). I used the same large pot I boiled the pasta in. Toss to mix then add your sweet potatoes and toss again so the sauce is evenly distributed. Add your fresh cilantro and toss yet again.

On the center of a plate, pile your pasta neatly, making sure you get plenty of the sweet potato, tempeh, cilantro goods. You can also prepare a salad (that would have been helpful for my grab bag arugula) but either way it's delcious!