8 ounces tempeh, sliced into 1/4" pieces
1 pound fettuccini
1 large yellow onion, diced
3 cloves garlic, chopped
1 teaspoon basil or Italian seasoning
1/2 teaspoon (or more) ground pepper
1/2-1 teaspoon salt
1/4 cup dry white wine (I use sauvignon blanc), optional
4 cups cashew cream or other nondairy cream (unsweetened)
1/2 cup nutritional yeast
3 tablespoons yellow (or white) miso paste
2 tablespoons lemon juice
2 cups zucchini, 1/4" slice
flour, as needed
sun-dried or fresh tomatoes, for garnish, optional
fresh parsley, for garnish, optional
1. Heat up olive oil in nonstick pan and brown tempeh on both sides. Put aside. Cook fettuccine according to package directions. Heat more olive oil in large stock pan. Add onion and garlic and saute until translucent.
2. To pot, add the tempeh, basil, salt, and pepper then stir. If you are going to use white wine, add it here and turn up the heat to medium high. Cook it until almost all of the wine has evaporated. Add cashew (or other) cream and nutritional yeast and stir to combine.
3. Add miso and lemon juice and stir to combine. Add zucchini and lower the heat to medium low. Cook for 10-15 minutes or until zucchini is cooked and your sauce is at the desired consistency. (add flour or another thickener, if desired to reach the desired consistency)
4. Combine the pasta and the sauce in a large bowl. Serve with tomatoes and parsley.
Source of recipe: This is my version of the classic recipe. I use regular cashew cream from "The Conscious Cook" for this recipe or I use an entire container of mimicreme.