Name: Tempeh & Broccoli Rabe Orecchiette Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb. broccoli rabe, ends trimmed; 3 cloves garlic, minced; Juice of 1/2 lemon; 12 oz. orecchiette; 8 oz. tempeh, cut into 1/2″ pieces; 3 tbsp. extra-virgin olive oil, plus more for serving; Kosher salt; Freshly ground black pepper; Red pepper flakes; Vegan parmesan, for serving

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Introduction

This Tempeh & Broccoli Rabe Orecchiette is a vibrant and flavorful dish perfect for a satisfying weeknight dinner. The slightly bitter broccoli rabe pairs beautifully with crispy tempeh and tender orecchiette pasta, all brought together with garlic and a bright squeeze of lemon.

The image shows a white bowl filled with a pasta dish containing three main layers. The bottom layer is pasta shells that are pale beige and firm in texture. The middle layer features bright green broccolini with small florets and leafy stems scattered evenly throughout. The top layer has light brown, grilled chicken pieces that look juicy and tender, sprinkled with thin, creamy white shavings of Parmesan cheese and cracked black pepper. The bowl sits on a dark blue cloth on a white marbled surface, with three gold forks placed neatly to the left side. 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, then place in a colander to drain. Press on it gently with paper towels to release 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 pasta until al dente according to package directions. Reserve 1 cup of the pasta water before draining.
Step 3: Heat olive oil in a large skillet over medium heat. Add the tempeh pieces and cook until golden and crispy, about 6 to 8 minutes. Near the end, break the tempeh up with a wooden spoon to create smaller, crumbly pieces. Remove from the skillet and keep warm on a plate.
Step 4: Return the skillet to medium heat, adding more oil if needed. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the chopped broccoli rabe and cook for an additional minute. Season with salt, pepper, and a generous pinch of red pepper flakes.
Step 5: Add the cooked pasta to the skillet with ½ cup of reserved pasta water and the lemon juice. Toss well to combine. Return the cooked tempeh to the skillet and cook until warmed through. Add more pasta water as needed to create a saucy coating on the pasta. Season again with 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 lightly toasting the tempeh before cooking. Marinating tempeh briefly in soy sauce or tamari adds extra depth.
If broccoli rabe is too bitter for your taste, substitute with broccolini or kale.
Use gluten-free pasta to make this dish gluten-free without sacrificing texture.
Add toasted pine nuts or walnuts for extra crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or olive oil to loosen the sauce as needed. This dish is best enjoyed fresh but keeps well for quick meals during the week.

How to Serve

A white bowl filled with about three layers of small shell-shaped pasta coated in a creamy sauce mixed with small pieces of red pepper and finely ground black pepper. Bright green wilted spinach leaves and fresh chopped basil are scattered evenly on top and mixed throughout. The pasta looks soft and creamy with a slightly oily texture, and the sauce has a light brown tint from spices. The bowl sits on a white marbled surface with a glass of light pink drink blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute tempeh with another protein?

Yes, tofu or seitan can work well as substitutes. Adjust cooking times accordingly to achieve a crispy texture.

Is broccoli rabe available year-round?

Broccoli rabe is typically in season during cooler months but is often available year-round at specialty markets or larger grocery stores. If unavailable, broccolini or kale make excellent alternatives.