Spicy Tempeh and Broccoli Rabe with Rotelle
Elevate your weeknight dinner routine with this bold and flavorful Spicy Tempeh and Broccoli Rabe with Rotelle! This vegan pasta dish combines tender rotelle with protein-packed crumbled tempeh and the robust, slightly bitter bite of broccoli rabe, all tossed in a savory, garlicky olive oil sauce with a hint of heat from crushed red pepper flakes. A splash of lemon juice brightens the dish, while nutritional yeast and soy sauce add a savory umami punch. Finished with optional toasted pine nuts and vegan parmesan, this recipe strikes the perfect balance between hearty comfort food and wholesome ingredients. With just 35 minutes from start to finish, this plant-based meal is quick, satisfying, and perfect for a busy evening.
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Recipe Information
Ingredients
- 12 ounces rotelle (or any short pasta)
- 8 ounces tempeh
- 1 bunch broccoli rabe
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 0.5 teaspoons crushed red pepper flakes
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup reserved pasta water
- 0.25 cup toasted pine nuts (optional, for garnish)
- 0.25 cup grated vegan parmesan (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the rotelle according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
While the pasta is cooking, prepare the tempeh. Crumble the tempeh into small pieces using your hands or a fork.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled tempeh and cook for 5-7 minutes, stirring occasionally, until it begins to brown.
Stir in the soy sauce, nutritional yeast, and black pepper. Cook for another 2-3 minutes, then remove the tempeh from the skillet and set aside.
Trim the tough ends from the broccoli rabe and roughly chop the leaves and stems into bite-sized pieces.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, cooking for 30 seconds until fragrant.
Add the broccoli rabe to the skillet, along with a pinch of salt. Cook for 4-6 minutes, stirring occasionally, until the broccoli rabe is wilted but still bright green. If needed, add a splash of reserved pasta water to help steam the greens.
Return the cooked tempeh to the skillet with the broccoli rabe. Stir in the lemon juice and mix well.
Add the cooked pasta to the skillet. Toss everything together, adding reserved pasta water a little at a time to create a light sauce.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Serve warm, garnished with toasted pine nuts and grated vegan parmesan, if desired.
Nutrition Facts
Calories |
2635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 308.3 g | 112% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 10.5 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2432 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
