Tempeh & Broccoli Rabe Orecchiette
When you feel the need for comfort, heed its call. This pasta dish is enriched with protein and flavor, courtesy of tempeh and a straightforward sauce. Though raw broccoli rabe may have a slight bitterness, a brief blanching process helps harmonize its taste and adds a delightful, vibrant green element to your pasta.
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
- In a large pot of boiling salted water, add broccoli rabe. Blanch for 3 minutes or until broccoli rabe is 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 help release excess water. Transfer to a cutting board and chop into bite-size pieces.
- Return water to a boil and cook pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- In a large skillet over medium heat, heat oil. Add tempeh and cook until golden and crispy, 6 to 8 minutes. Towards the end when it is all mostly golden, break it up with a wooden spoon to create some smaller pieces and make it more crumbly. Remove from skillet and set aside on a plate to keep warm.
- Return skillet over medium heat, adding more oil if needed. Add garlic and cook until fragrant, 1 minute. Add broccoli rabe and cook 1 minute more. Season with salt, pepper, and a large pinch of red pepper flakes. Add pasta along with ½ cup reserved pasta water and lemon juice, tossing to combine. Return cooked tempeh to skillet and cook until warmed back through. Add more pasta water as needed to thin out sauce and coat pasta. Season with salt and pepper to taste.
- Serve with grated parmesan and a drizzle of oil.
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