Dinner

Tempeh & Broccoli Rabe Orecchiette Recipe

ByElara Stone February 3, 2026February 3, 2026

Introduction

This Tempeh & Broccoli Rabe Orecchiette is a vibrant, flavorful pasta dish that balances the earthiness of tempeh with the slight bitterness of broccoli rabe. It’s an easy, protein-packed vegan meal perfect for weeknights or casual dinners.

A close-up of a bowl filled with pasta shells that are cream-colored and smooth, mixed with bright green broccolini and pieces of browned chicken. Thin shavings of white cheese are scattered on top, along with a sprinkle of black pepper and red chili flakes. The bowl, white inside, sits on a blue cloth on a white marbled surface, with three gold forks placed to the left on the same surface. The overall look is warm and fresh, with a soft light highlighting the textures of the pasta and vegetables. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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 gently with paper towels to remove excess water. Transfer to a cutting board and chop into bite-size pieces.
Step 2: Return the water to a boil and cook the orecchiette until al dente according to package directions. Reserve 1 cup of the pasta water, then drain the pasta.
Step 3: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the tempeh and cook until golden and crispy, about 6 to 8 minutes. Near the end, break the tempeh into smaller, crumbly pieces using a wooden spoon. Remove from the skillet and set aside on a plate to keep warm.
Step 4: In the same skillet, add more oil if needed and cook the minced garlic until fragrant, about 1 minute. Add the chopped broccoli rabe and cook for another minute. Season with salt, pepper, and a generous pinch of red pepper flakes.
Step 5: Add the cooked pasta to the skillet along with ½ cup of the reserved pasta water and the lemon juice. Toss well to combine. Return the cooked tempeh to the skillet and heat through. Add more pasta water as needed to create a light sauce that coats the pasta evenly. Adjust salt and pepper to taste.
Step 6: Serve immediately topped with grated vegan parmesan and a drizzle of extra-virgin olive oil.

Tips & Variations

For a nuttier flavor, try pan-frying the tempeh in a little tamari or soy sauce before cooking with oil.
Substitute broccoli rabe with broccolini or kale if preferred, blanching them the same way.
Add toasted pine nuts or walnuts for extra crunch and richness.
If you like it spicier, increase the amount of red pepper flakes or add a splash of hot sauce before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of water or olive oil to prevent drying out. This dish is best enjoyed fresh but keeps well for quick meals later in the week.

How to Serve

The dish shows a shallow white bowl filled with three main layers: at the bottom, there is a layer of light cream-colored orecchiette pasta with a smooth, slightly ridged texture; scattered on top are small, golden-brown grilled chicken pieces with a slightly crispy outside; and mixed throughout and on top are bright green broccolini with a fresh, slightly glossy look. Thin shavings of pale ivory cheese are spread on top, along with black pepper and red pepper flakes giving small dots of dark brown and red. The bowl rests on a dark teal cloth on a white marbled surface, with three golden forks placed to the left side of the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another pasta shape instead of orecchiette?

Yes, any short pasta like penne, rigatoni, or fusilli works well and will hold the sauce nicely.

Is tempeh necessary, or can I substitute it?

Tempeh provides a hearty texture and protein, but you can substitute with tofu or chickpeas if preferred. Adjust cooking times accordingly.

Elara Stone