Dinner

Tempeh & Broccoli Rabe Orecchiette Recipe

ByMaya Arden February 26, 2026February 26, 2026

Introduction

This Tempeh & Broccoli Rabe Orecchiette is a vibrant, flavorful pasta dish that combines the slight bitterness of broccoli rabe with crispy tempeh and tender orecchiette. It’s a perfect plant-based meal that’s hearty, satisfying, and easy to prepare.

A white bowl filled with three main layers: the bottom layer is light beige orecchiette pasta with a slightly ridged texture, the middle layer is green broccolini with small florets and tender stems, and the top layer is light brown cooked pieces of chicken with a slightly browned surface, all mixed together. Scattered over the top are thin, irregular white slices of shaved cheese and small bits of crushed red pepper flakes and black pepper. The bowl sits on a folded dark blue cloth on a white marbled surface, with three gold forks placed to the left side. The 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 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 on it with paper towels to release excess water. Transfer to a cutting board and chop into bite-size pieces.
Step 2: Return water to a boil and cook pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta.

Step 3: In a large skillet over medium heat, heat 3 tablespoons olive oil. Add tempeh and cook until golden and crispy, about 6 to 8 minutes. Towards the end, break up the tempeh with a wooden spoon to create smaller pieces. Remove from skillet and set aside to keep warm.
Step 4: Return skillet to medium heat, adding more oil if needed. Add minced garlic and cook until fragrant, about 1 minute. Add broccoli rabe and cook for 1 minute more. Season with salt, pepper, and a large pinch of red pepper flakes. Add cooked pasta along with ½ cup reserved pasta water and lemon juice. Toss to combine.
Step 5: Return tempeh to the skillet and cook until warmed through. Add more pasta water if needed to thin the sauce and coat the pasta evenly. Adjust seasoning with salt and pepper to taste.

Step 6: Serve topped with vegan parmesan and a drizzle of extra virgin olive oil.

Tips & Variations

For a nuttier flavor, toast the tempeh pieces in the skillet before cooking them with oil.
Substitute broccoli rabe with broccolini or kale if you prefer a milder green.

Use freshly grated lemon zest along with the juice for an extra bright flavor.
For more heat, increase the red pepper flakes to taste.
Try adding toasted pine nuts or walnuts for added texture and richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce as needed. Avoid microwaving directly to preserve texture and flavor.

How to Serve

The image shows a deep white bowl filled with a pasta dish made of shell-shaped pasta in a light creamy color. Mixed throughout are pieces of golden-brown cooked chicken and bright green broccolini stems and florets, giving a fresh contrast. Thin, pale yellow shavings of cheese are scattered on top, along with small flakes of red pepper and cracked black pepper, adding texture and color. The bowl rests on a dark blue cloth with three gold forks laying beside it on a white marbled surface. The soft, even lighting highlights the dish’s varied colors and textures photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute orecchiette with other short pasta like penne, rigatoni, or fusilli. The key is to use a pasta shape that holds sauce well.

Is tempeh necessary in this recipe?

Tempeh adds protein and a satisfying texture, but you can omit it or replace it with tofu or chickpeas for a similar effect.

Maya Arden