Tempeh & Broccoli Rabe Orecchiette Recipe
A hearty and flavorful Tempeh & Broccoli Rabe Orecchiette recipe featuring crispy tempeh, tender broccoli rabe, and perfectly cooked orecchiette pasta tossed with garlic, lemon, and red pepper flakes for a balanced, vegan-friendly Italian-inspired dish.
- 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 & Produce
- 1 lb. broccoli rabe, ends trimmed
- 3 cloves garlic, minced
- Juice of 1/2 lemon
Pasta & Grains
- 12 oz. orecchiette
Protein
- 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
Dairy Alternatives
- 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, then transfer to a cutting board and chop into bite-size pieces.
- Cook Pasta: Return the water to a boil and cook the orecchiette pasta until al dente following the package directions. Reserve 1 cup of pasta water before draining the pasta thoroughly.
- Cook Tempeh: Heat 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 of cooking, break up the tempeh with a wooden spoon to create smaller, crumblier pieces. Remove the tempeh from the skillet and set aside on a plate to keep warm.
- Sauté Aromatics and Broccoli Rabe: In the same skillet over medium heat, add more oil if needed. Add minced garlic and cook until fragrant, about 1 minute. Add the chopped broccoli rabe and sauté for 1 more minute. Season with kosher salt, freshly ground black pepper, and a generous pinch of red pepper flakes.
- Toss Pasta and Combine: Add the drained pasta to the skillet along with ½ cup of the reserved pasta water and lemon juice. Toss everything to combine well. Return the cooked tempeh to the skillet and heat through. Add additional pasta water as needed to create a light sauce that coats the pasta. Adjust seasoning with salt and pepper to taste.
- Serve: Plate the pasta and tempeh mixture, then sprinkle generously with vegan parmesan and drizzle with extra virgin olive oil. Serve immediately.
Notes
- Broccoli rabe can be somewhat bitter; blanching helps reduce this bitterness.
- Adjust the amount of red pepper flakes based on your spice preference.
- Use gluten-free pasta if needed to accommodate dietary restrictions.
- Tempeh can be swapped with tofu if preferred, though texture will differ.
- This recipe is vegan-friendly by using vegan parmesan and tempeh.
Keywords: tempeh recipe, broccoli rabe, orecchiette pasta, vegan Italian recipe, healthy pasta dish, plant-based protein
