Description
A vibrant and wholesome vegetarian pasta dish featuring crispy tempeh, tender broccoli rabe, and orecchiette pasta tossed in a flavorful garlic and lemon sauce, finished with vegan parmesan for a delightful touch.
Ingredients
Scale
Produce
- 1 lb. broccoli rabe, ends trimmed
- 3 cloves garlic, minced
- Juice of 1/2 lemon
Pasta
- 12 oz. orecchiette
Protein
- 8 oz. tempeh, cut into 1/2” pieces
Pantry
- 3 tbsp. extra-virgin olive oil, plus more for serving
- Kosher salt
- Freshly ground black pepper
- Red pepper flakes
- Vegan parmesan, for serving
Instructions
- Blanch Broccoli Rabe: In a large pot of boiling salted water, add the broccoli rabe and blanch for 3 minutes until bright green and tender. Remove with a slotted spoon or tongs and place in a colander. Press gently with paper towels to release excess water. Transfer to a cutting board and chop into bite-size pieces.
- Cook Pasta: Return the same pot of water to a boil and cook the orecchiette pasta until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
- Sauté 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. Near the end, break the tempeh up with a wooden spoon to create smaller, crumbly pieces. Remove from skillet and keep warm.
- Cook Garlic and Broccoli Rabe: In the same skillet over medium heat, add more olive oil if necessary. Add minced garlic and cook for about 1 minute until fragrant. Stir in the chopped broccoli rabe and cook for an additional minute. Season with kosher salt, freshly ground black pepper, and a generous 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 everything to combine. Return the cooked tempeh to the skillet and cook until warmed through. Add more pasta water as needed to thin the sauce and evenly coat the pasta. Taste and adjust seasoning with salt and pepper.
- Serve: Serve the pasta topped with vegan parmesan and a drizzle of olive oil for extra richness.
Notes
- Blanching the broccoli rabe before sautéing ensures it is tender and reduces bitterness.
- Reserving pasta water helps create a silky sauce that coats the pasta well.
- Breaking up the tempeh into small pieces mimics a crumbly texture, adding variety to the dish.
- Adjust red pepper flakes according to your preferred spice level.
- Vegan parmesan can be replaced with regular parmesan if not avoiding dairy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: tempeh, broccoli rabe, orecchiette, vegan pasta, vegetarian, Italian, healthy pasta, lemon garlic sauce
