Red Meat Allergy Friendly Vegan Orecchiette with Broccoli Rabe
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Learn more →Ingredients
4 servings
- 1 lb dry orecchiette
- 1 lb broccoli rabe, tough stem ends trimmed, cut into 2-inch pieces
- ⅓ cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ tsp kosher salt, plus more for pasta water
- ¼ tsp black pepper
- 3 tbsp nutritional yeast
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ¼ cup toasted pine nuts (optional)
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Instructions
- 1
Bring a large pot of water to a boil over high heat. Salt generously — the water should taste pleasantly salty. Add the broccoli rabe and cook for 2 minutes, until the stems are just tender and the leaves are wilted and bright green. Use tongs to transfer the broccoli rabe to a colander; do not drain the pot.
- 2
Return the pot to a boil, add the orecchiette, and cook according to package directions until al dente — tender with a slight resistance at the center, typically 10–12 minutes. Reserve 1 cup of pasta cooking water before draining. Drain the pasta.
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