Tempeh & Broccoli Rabe Orecchiette Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
