Go Back

Healthy Vegan Orecchiette with Broccoli Rabe

A bright, simple vegan orecchiette with broccoli rabe ready in about 30 minutes. Tender orecchiette tosses with garlicky rapini, olive oil, lemon, and a pinch of chili, then finishes with toasted breadcrumbs and optional nutritional yeast. It’s a wholesome, Mediterranean diet pasta—plant-based, flavorful, and perfect for weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Cuisine: Puglian, southern italian
Calories: 420
Ingredients Method

Ingredients
  

  • 12 oz 340 g orecchiette pasta (whole-wheat preferred)
  • 1 large bunch broccoli rabe rapini, trimmed
  • 4 cloves garlic thinly sliced
  • 1/4 cup 60 ml extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes adjust to taste
  • 2 tablespoons capers optional for briny flavor
  • 1 small lemon zested and juiced
  • 1/2 cup pasta cooking water reserved
  • Salt and black pepper to taste
  • 2 tablespoons toasted breadcrumbs for topping
  • 2 tablespoons nutritional yeast optional, for “vegan parm” flavor

Method
 

Prep the greens:
  1. Trim the tough ends of the broccoli rabe and chop into 2–3 inch pieces.
Blanch the rapini:
  1. Bring a large pot of salted water to a boil.
  2. Add rapini and blanch for 2 minutes, then remove and transfer to a bowl of ice water.
  3. Reserve the water for the pasta.
Cook the pasta:
  1. In the same pot, cook the orecchiette until al dente (about 10–11 minutes).
  2. Scoop out ½ cup of pasta water before draining
Sauté the aromatics:
  1. In a large skillet, heat olive oil over medium heat.
  2. Add garlic slices and red pepper flakes.
  3. Cook 1–2 minutes until fragrant, not brown.
  4. Stir in capers if using.
Combine and toss:
  1. Add the blanched broccoli rabe and drained orecchiette to the skillet.
  2. Pour in a few splashes of pasta water and toss until glossy.
  3. Add lemon juice, zest, salt, and black pepper.
Finish and serve:
  1. Divide into bowls.
  2. Top with toasted breadcrumbs and a sprinkle of nutritional yeast.
  3. Drizzle a little more olive oil and serve warm.