When comfort calls, don’t ignore it. This pasta is packed with protein and flavor thanks to tempeh and a simple sauce. Raw broccoli rabe can be a little bitter, but a quick blanch helps balance it out and provides a nice fresh green to your pasta.
Contents
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
- 3cloves garlic, minced
- Juice of 1/2 lemon
- Vegan parmesan, for serving
Directions
-
- Step 1
In a large pot of boiling salted water, add broccoli rabe. Blanch for 3 minutes or until broccoli rabe is 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 help release excess water. Transfer to a cutting board and chop into bite-size pieces.
- Step 2Return water to a boil and cook pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- Step 3In a large skillet over medium heat, heat oil. Add tempeh and cook until golden and crispy, 6 to 8 minutes. Towards the end when it is all mostly golden, break it up with a wooden spoon to create some smaller pieces and make it more crumbly. Remove from skillet and set aside on a plate to keep warm.
- Step 4Return skillet over medium heat, adding more oil if needed. Add garlic and cook until fragrant, 1 minute. Add broccoli rabe and cook 1 minute more. Season with salt, pepper, and a large pinch of red pepper flakes. Add pasta along with ½ cup reserved pasta water and lemon juice, tossing to combine. Return cooked tempeh to skillet and cook until warmed back through. Add more pasta water as needed to thin out sauce and coat pasta. Season with salt and pepper to taste.
- Step 5Serve with grated parmesan and a drizzle of oil.
- Step 1
