Vegan Orecchiette con Cime di Rapa
Orecchiette con Cime di Rapa is a signature dish from Puglia, Italy: little “ear‑shaped” pasta tossed with tender, slightly bitter turnip greens, garlic, chilli, and good olive oil. This authentic fully vegan version uses no meat, dairy, or cheese — keeping the bold, simple flavours that make it so beloved: earthy greens, golden garlic, gentle heat, and perfect pasta texture. Light, honest, and incredibly tasty.
Shared by robert
Time
30 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Main Ingredients;
- 350g orecchiette pasta (egg‑free).. 400g cime di rapa (turnip greens), tough stems
- 3–4 garlic cloves, thinly sliced.. 1–2 fresh red chillies, finely chopped (or chilli flakes to taste)
- 4–5 tbsp extra virgin olive oil.. Salt for pasta water and seasoning
- 1 tbsp reserved pasta cooking water (essential for binding)
- #Optional;
- 1 tbsp nutritional yeast (for a subtle savoury lift)
- Extra olive oil to drizzle when serving
👩‍🍳 Instructions
- 1
Cook greens: Bring a large pot of salted water to boil. Add the thicker stems/florets of cime di rapa first, cook 2 minutes, then add the leaves and cook another 2–3 minutes. Lift out with a slotted spoon — keep the water boiling for the pasta.
- 2
Cook pasta: Drop orecchiette into the same boiling water; cook until al dente. Scoop out 1 tablespoon of starchy cooking water before draining.
- 3
Sauté aromatics: Heat olive oil in a large pan over low‑medium heat. Add sliced garlic and chilli; cook gently until fragrant and pale golden — do not burn.
- 4
Combine: Add the cooked cime di rapa and toss well. Tip in the drained pasta and the reserved cooking water. Toss everything together over gentle heat for 1–2 minutes until the flavours meld and the sauce clings lightly to the pasta.
- 5
Finish: Season with a pinch of extra salt if needed, add nutritional yeast if using, and serve immediately with a final drizzle of fresh olive oil.