Orecchiette With Broccoli And Plant-Based Sausage Recipe

About this recipe

A hearty and flavorful dinner featuring orecchiette pasta, tender broccoli, and plant-based sausage, all tossed in a savory garlic and thyme-infused olive oil sauce.

Ingredients

• 30G Primi Piatti Thyme Flakes
• 250 g Spring Onion
• 100 g Broccoli Florets
• 100 g Garlic - Single Clove
• 200 g Old Hill Parmesan Cheese
• 400 g Pastazara Fusilli Pasta
• 2 ltr Figaro Extra Light Olive Oil
• 100 g Catch Sprinklers - Iodized Table Salt
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 100 g Greentokri Sun Dried Tomatoes

Instructions

1. 1. Bring a large pot of salted water to a boil and prepare a bowl of ice water. Drop the broccoli florets into the boiling water and cook until tender but still slightly firm, about 2-3 minutes. Transfer the broccoli with a slotted spoon to the ice bath to cool quickly. Stir until cool, then drain the water.
2. 2. Return the pot of water to a boil and cook the fusilli pasta until al dente, according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
3. 3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the tempeh, breaking it into bite-sized pieces, and cook until golden brown and heated through, about 5-7 minutes. Remove the tempeh to a plate, leaving any rendered fat in the pan.
4. 4. Add the remaining 2 tablespoons of olive oil to the skillet, along with the sliced garlic. Cook over low heat until the garlic is golden and fragrant, about 2-3 minutes.
5. 5. Add the cooked broccoli to the skillet and toss to combine. Stir in the tempeh, sun-dried tomatoes, and thyme. Increase the heat to medium and cook until everything is heated through, about 3-4 minutes.
6. 6. Add the cooked pasta to the skillet, along with the reserved pasta water as needed to loosen the sauce. Toss everything together until well combined.
7. 7. Serve the pasta warm, garnished with grated parmesan cheese and sliced scallions.