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Tempeh & Broccoli Rabe Orecchiette Recipe

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★★★★★

4.6 from 117 reviews

A vibrant and hearty pasta dish featuring crispy tempeh and tender broccoli rabe tossed with orecchiette. This recipe balances the slight bitterness of broccoli rabe with the savory, nutty flavors of tempeh and a hint of lemon, making for a delicious and satisfying vegan meal.

Ingredients

Scale

Vegetables & Aromatics

  • 1 lb. broccoli rabe, ends trimmed
  • 3 cloves garlic, minced
  • Juice of 1/2 lemon

Pasta & Protein

  • 12 oz. orecchiette
  • 8 oz. tempeh, cut into 1/2” pieces

Oils & Seasonings

  • 3 tbsp. extra-virgin olive oil, plus more for serving
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Red pepper flakes, a large pinch

Toppings

  • Vegan parmesan, for serving

Instructions

  1. Blanch broccoli rabe: In a large pot of boiling salted water, add the broccoli rabe and blanch for about 3 minutes or until bright green and tender. Remove it with a slotted spoon or tongs and place in a colander. Press gently with paper towels to remove excess water, then transfer to a cutting board and chop into bite-size pieces.
  2. Cook the pasta: Return the water to a boil and cook the orecchiette until al dente according to the package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
  3. Cook the tempeh: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the tempeh pieces and cook for 6 to 8 minutes until golden and crispy. Toward the end of cooking, break up the tempeh with a wooden spoon to create smaller, crumbly pieces. Remove the tempeh from the skillet and set aside on a plate to keep warm.
  4. Sauté garlic and broccoli rabe: Return the skillet to medium heat and add more oil if needed. Add the minced garlic and cook for about 1 minute until fragrant. Add the chopped broccoli rabe and sauté for another minute. Season with kosher salt, freshly ground black pepper, and a generous pinch of red pepper flakes.
  5. Toss pasta with vegetables and tempeh: Add the cooked orecchiette, ½ cup of the reserved pasta water, and lemon juice to the skillet. Toss everything together to combine well. Return the cooked tempeh to the skillet and stir until warmed through. Add additional pasta water as needed to achieve a light sauce that coats the pasta well. Adjust seasoning with salt and pepper to taste.
  6. Serve: Plate the pasta and top with a drizzle of extra-virgin olive oil and a generous sprinkle of vegan parmesan cheese. Serve immediately for best flavor and texture.

Notes

  • Blanching the broccoli rabe before sautéing helps reduce its bitterness and results in a tender texture.
  • Tempeh can be marinated before cooking for additional flavor if desired.
  • Reserving pasta water is key to creating a silky sauce that clings to the pasta and vegetables.
  • Adjust the amount of red pepper flakes depending on your spice preference.
  • Use vegan parmesan or nutritional yeast to keep this recipe fully vegan.

Keywords: tempeh, broccoli rabe, orecchiette, vegan pasta, Italian, healthy, plant-based, easy dinner

Find it online: https://topreci.com/tempeh-and-broccoli-rabe-orecchiette-recipe/