Pea pasta with tempeh crumble and turnip greens

By the GetYourMacros team · 18 September 2026

A high-protein Italian pasta dish featuring savory crumbled tempeh and slightly bitter turnip greens.

• Time 25 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens soy

Ingredients (1 serving)

• 55 g Green pea pasta
• 80 g Tempeh
• 200 g Turnip greens
• 10 ml Extra virgin olive oil
• Chili flakes to taste
• Garlic to taste
• 10 g Nutritional yeast

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a large pot of salted water to a boil and cook the pea pasta according to package instructions.
2. Clean the turnip greens and add them to the same boiling water as the pasta during the last 4 minutes of cooking.
3. While the pasta boils, crumble the tempeh with your hands into small irregular bits.
4. Heat the olive oil in a wide skillet and sauté the garlic and chili flakes for 1 minute.
5. Add the crumbled tempeh to the skillet and fry over medium-high heat until crispy and browned.
6. Reserve a small cup of pasta water, then drain the pasta and greens together.
7. Toss the pasta and greens into the skillet with the tempeh, adding pasta water if needed to keep it moist.
8. Sprinkle with nutritional yeast for a cheesy finish and serve immediately.

Tips

• The nutritional yeast adds a savory, cheesy flavor that complements the earthiness of the tempeh perfectly.
• If turnip greens are out of season, broccoli rabe or even chopped kale work as excellent substitutes.

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