Tempeh & Broccoli Rabe Orecchiette Recipe

Introduction

This Tempeh & Broccoli Rabe Orecchiette is a vibrant, hearty pasta dish full of bold flavors and satisfying textures. The combination of crisp tempeh, slightly bitter broccoli rabe, and tender orecchiette makes for a delicious and nutritious meal that’s perfect for any night of the week.

Ingredients

• 1 lb. broccoli rabe, ends trimmed
• 12 oz. orecchiette
• 3 Tbsp. extra-virgin olive oil, plus more for serving
• 8 oz. tempeh, cut into 1/2″ pieces
• Kosher salt
• Freshly ground black pepper
• Red pepper flakes
• 3 cloves garlic, minced
• Juice of 1/2 lemon
• Vegan parmesan, for serving

Instructions

1. Step 1: In a large pot of boiling salted water, add the broccoli rabe. Blanch for 3 minutes until bright green and tender. Remove with a slotted spoon or tongs and place in a colander to drain. Press gently with paper towels to release excess water, then transfer to a cutting board and chop into bite-size pieces.
2. Step 2: Return the water to a boil and cook the orecchiette pasta until al dente according to package directions. Reserve 1 cup of the pasta water, then drain the pasta.
3. Step 3: Heat the olive oil in a large skillet over medium heat. Add the tempeh pieces and cook until golden and crispy, about 6 to 8 minutes. Towards the end of cooking, break up the tempeh with a wooden spoon to create smaller, crumbly pieces. Remove from the skillet and set aside to keep warm.
4. Step 4: In the same skillet, add more olive oil if needed and sauté the minced garlic until fragrant, about 1 minute. Add the chopped broccoli rabe and cook for another minute. Season with salt, black pepper, and a generous pinch of red pepper flakes. Add the cooked pasta along with ½ cup of the reserved pasta water and the lemon juice, tossing everything together to combine.
5. Step 5: Return the cooked tempeh to the skillet and heat through. Add more pasta water as needed to thin the sauce and coat the pasta evenly. Taste and adjust seasoning with salt and pepper.
6. Step 6: Serve the pasta topped with vegan parmesan and a drizzle of extra-virgin olive oil.

Tips & Variations

• For a nuttier flavor, toast the tempeh pieces before cooking.
• Substitute broccoli rabe with kale or Swiss chard if unavailable; adjust blanching time accordingly.
• Add toasted pine nuts or walnuts for extra crunch and flavor.
• Use homemade or store-bought vegan parmesan to enhance the dish’s richness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil if needed to loosen the sauce. Avoid microwaving to maintain the texture of the tempeh and broccoli rabe.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta shape?

Yes, any small to medium-sized pasta like penne, rigatoni, or fusilli will work well with this sauce.

How can I make this dish gluten-free?

Simply substitute the orecchiette with your favorite gluten-free pasta to keep the dish gluten-free without sacrificing flavor.

Tempeh & Broccoli Rabe Orecchiette Recipe

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This Tempeh & Broccoli Rabe Orecchiette is a vibrant, plant-based pasta dish combining tender broccoli rabe, crispy tempeh, and al dente orecchiette pasta. Tossed in a garlic-infused olive oil sauce with a bright splash of lemon juice, it’s topped with vegan parmesan for a satisfying, wholesome meal perfect for weeknight dinners.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables & Herbs

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

Pasta

• 12 oz. orecchiette

Proteins

• 8 oz. tempeh, cut into 1/2” pieces

Oils & Seasonings

• 3 Tbsp. extra-virgin olive oil, plus more for serving
• Kosher salt
• Freshly ground black pepper
• Red pepper flakes

Other

• Vegan parmesan, for serving

Instructions

1. Blanch Broccoli Rabe: In a large pot of boiling salted water, add the broccoli rabe. Blanch for 3 minutes or until bright green and tender. Remove with a slotted spoon or tongs and place in a colander to drain, pressing on it with paper towels to release excess water. Transfer to a cutting board and chop into bite-size pieces.
2. Cook Pasta: Return the water in the pot to a boil and cook the orecchiette according to package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
3. Cook Tempeh: Heat the olive oil in a large skillet over medium heat. Add the tempeh pieces and cook, stirring occasionally, until golden and crispy, about 6 to 8 minutes. Towards the end, break the tempeh up with a wooden spoon to create smaller, crumbly pieces. Remove from skillet and set aside on a plate to keep warm.
4. Sauté Garlic and Broccoli Rabe: In the same skillet over medium heat, add more olive oil if needed. Add the minced garlic and cook until fragrant, about 1 minute. Add the chopped broccoli rabe and cook for an additional minute. Season with kosher salt, freshly ground black pepper, and a large pinch of red pepper flakes.
5. Combine and Finish: Add the cooked pasta to the skillet along with ½ cup of the reserved pasta water and the lemon juice. Toss to combine thoroughly. Return the cooked tempeh to the skillet and cook until warmed through. Add more pasta water as needed to thin the sauce and coat the pasta well. Adjust seasoning with additional salt and pepper to taste.
6. Serve: Plate the pasta and serve topped with vegan parmesan and a drizzle of extra-virgin olive oil.

Notes

• Pressing the broccoli rabe helps reduce bitterness and excess water, preventing soggy pasta.
• Breaking the tempeh into smaller pieces creates a texture similar to ground meat, adding heartiness to the dish.
• Use vegan parmesan to keep this recipe plant-based and suitable for vegan diets.
• Reserve pasta water is key to create a silky pan sauce that binds the ingredients.
• Adjust red pepper flakes to your preferred spice level.

Keywords: tempeh recipe, broccoli rabe pasta, orecchiette recipe, vegan pasta, plant-based dinner, easy weeknight meal