Luscious and glossy, this vegan broccoli rabe pasta makes the most of a restrained ingredient list and a classic technique of blending sautéed onions for a flavorful sauce, a versatile practice used in sunny Bangladeshi shrimp dopiaza and rich French soubise. Here, whizzing sautéed onions with miso and olive oil creates a silky sauce that adds umami -- and a hint of sweetness -- to the vegetable-packed pasta, which is really more greens than noodles. There’s plenty of texture in this dish, but if you’d like to fancy it up a bit, these nutritional yeast bread crumbs are a great addition, crisped in olive oil or butter. This recipe was created with vegans in mind, but it’s equally wonderful if you’re an omnivore who happens to be craving a delicious vegetable-heavy pasta on a weeknight.

News Source : https://www.oregonlive.com/nytcooking/2026/04/774980183-spicy-creamy-broccoli-rabe-pasta.html