Tempeh & Broccoli Rabe Orecchiette Recipe
This vibrant Tempeh & Broccoli Rabe Orecchiette recipe combines nutty tempeh with slightly bitter broccoli rabe and tender orecchiette pasta. Pan-fried tempeh adds a crispy texture, complemented by garlic, red pepper flakes, and a fresh lemon finish, making it a flavorful and wholesome plant-based meal perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
Vegetables and Aromatics
- 1 lb. broccoli rabe, ends trimmed
- 3 cloves garlic, minced
- Juice of 1/2 lemon
Pasta
- 12 oz. orecchiette
Protein and Oils
- 8 oz. tempeh, cut into 1/2” pieces
- 3 Tbsp. extra-virgin olive oil, plus more for serving
Seasonings
- Kosher salt
- Freshly ground black pepper
- Red pepper flakes
Toppings
- 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, then place in a colander. Press with paper towels to release excess water, transfer to a cutting board, and chop into bite-size pieces.
- Cook Pasta: Return the water to a boil and cook the orecchiette until al dente following package directions. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Cook Tempeh: In a large skillet over medium heat, warm 3 tablespoons of olive oil. Add tempeh pieces and cook until golden and crispy, about 6 to 8 minutes. Towards the end, break the tempeh up with a wooden spoon to create smaller, crumbly pieces. Remove from skillet and set aside, keeping warm.
- Sauté Garlic and Broccoli Rabe: Return the skillet to medium heat and add more oil if needed. Add minced garlic and cook until fragrant, about 1 minute. Stir in chopped broccoli rabe and cook for 1 additional minute. Season with kosher salt, freshly ground black pepper, and a generous pinch of red pepper flakes.
- Combine and Finish: Add cooked pasta to the skillet along with ½ cup of reserved pasta water and lemon juice. Toss well to combine. Return the cooked tempeh to the skillet and heat through. Add more pasta water as necessary to thin the sauce and evenly coat the pasta. Adjust seasoning with salt and pepper to taste.
- Serve: Transfer pasta to plates. Serve with a generous sprinkling of vegan parmesan and a drizzle of olive oil.
Notes
- Blanching broccoli rabe reduces its natural bitterness and keeps it vibrant green.
- Reserve pasta water to adjust sauce consistency and help the sauce cling to the pasta.
- Breaking up tempeh while cooking improves texture and helps distribute flavor.
- Feel free to adjust red pepper flakes according to your spice preference.
- Use vegan parmesan or nutritional yeast to keep the dish plant-based.
Keywords: tempeh orecchiette recipe, broccoli rabe pasta, vegan pasta dish, plant-based Italian recipe, fried tempeh pasta
