Yellow lentil pasta with tempeh and Romanesco broccoli

By the GetYourMacros team · 18 September 2026

A fiber-rich legume pasta tossed with nutty crumbled tempeh and tender Romanesco florets.

• Time 20 min
• Course One-dish meal
• Diet Vegan
• Cuisine Italian
• Allergens soy

Ingredients (1 serving)

• 80 g Red lentil pasta
• 185 g Tempeh
• 200 g Romanesco broccoli
• 10 ml Extra virgin olive oil
• Garlic to taste
• Chili flakes to taste

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 lentil pasta according to package directions.
2. While the pasta cooks, wash the Romanesco broccoli and cut it into very small florets.
3. Steam the florets or boil them in the same pasta water for the last 5 minutes of cooking until tender but firm.
4. Crumble the tempeh with your hands or a fork into small, uneven pieces.
5. Heat the extra virgin olive oil in a large non-stick pan with the crushed garlic and chili flakes.
6. Add the tempeh to the pan and sauté over medium-high heat for 6-7 minutes until golden and crispy.
7. Drain the pasta and broccoli, then toss them into the pan with the tempeh.
8. Stir everything together for a minute to combine the flavors and serve immediately.

Tips

• Crumbling the tempeh instead of dicing it allows it to absorb more flavor and get crispier in the pan.
• Store in an airtight container for up to 2 days; reheat with a splash of water to restore moisture.

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