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Pumpkin and Dill Tempeh Pasta

Name: Pumpkin and Dill Tempeh Pasta
Yield: Make enough for 4
Ingredients: 1 pound dried rigatoni or your fav tube pasta, cooked according to the package; one 8 ounce package of tempeh, torn into bite size pieces; 2 tablespoons Braggs Liquid Aminos or soy sauce; 1 tablespoon smoked paprika; 3 tablespoons tomato paste; 6 cloves of garlic, minced; 1 ½ cups pumpkin puree or one 15 oz can; 1 ½ cups non-flavored, non-dairy milk; 1 cup pasta cooking water; ¼ cup nooch/nutritional yeast; 2 tablespoons lemon juice; 1 tablespoon maple syrup; 1 table sherry vinegar; ½ teaspoon salt; ½ teaspoon ground nutmeg; ½ cup fresh dill, chopped; Pepper to taste

Servings

Make enough for 4

Pumpkin and Dill Tempeh Pasta recipe by Bad Manners

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