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Orecchiette with Creamy Leeks and Broccoli Rabe

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Pixicook editorial team

A delicious combination of orecchiette pasta with a dairy-free creamy sauce, accented by the flavors of leeks and broccoli rabe.

Ingredients for Orecchiette with Creamy Leeks and Broccoli Rabe

units in
USchevron
serves
4 peoplechevron

Olive Oil, divided

tablespoons

Shallots, chopped

each

Garlic, minced, divided

cloves

Nutritional Yeast, large-flake

tablespoons

Salt

teaspoons

Ground Nutmeg

pinches

Lemon Juice, freshly squeezed, divided

tablespoons

Water, or as needed

0.25 fluid ounces

Leek, chopped and thoroughly rinsed

each

Broccoli Rabe, stemmed and coarsely chopped

0 bunches

Chives, chopped

tablespoons

How to Make Orecchiette with Creamy Leeks and Broccoli Rabe

1. Sauté Shallots and Garlic

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped shallots and let them sauté for about 3 minutes until they start to soften. Add 2 cloves of minced garlic and sauté for another 1-2 minutes until fragrant.

2. Blend Sauce Ingredients

Transfer the sautéed shallots and garlic to a blender. Add silken tofu, nutritional yeast, salt, a pinch of nutmeg, 1 tablespoon of lemon juice, and a bit of water. Blend until thick and creamy, adding more water if necessary. Season with freshly ground pepper to taste.

3. Cook Orecchiette and Sauté Vegetables

Cook the orecchiette according to package instructions until al dente. In another skillet, heat the remaining olive oil, add leeks, and cook until lightly golden. Add broccoli rabe and sauté for 2-3 minutes until tender. Stir in the remaining garlic and lemon juice, cooking for another 2 minutes.

4. Combine Pasta with Sauce and Vegetables

Drain the orecchiette and place it in a large bowl. Mix in the sautéed leek and broccoli rabe mixture. Gradually add the creamy sauce, stirring to coat the pasta evenly. Serve with a sprinkle of fresh chives.

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