This orecchiette pasta recipe brings together sautéed onion and broccolini with sun-dried tomatoes for a delicious, vegetarian dinner. Best of all? It’s ready in just 25 minutes with minimal cleanup...the beauty of a one-pan pasta recipe!
Heat a large sauté pan or dutch oven over medium heat. Add olive oil and 2 tablespoons butter to the pan and heat to melt. Add the onion, garlic, and broccolini to the pan, stirring to coat. Add a pinch of red pepper flakes and salt (continuing to layer in salt throughout the cooking process). Let cook for 3 minutes.
Add the sun-dried tomatoes, orecchiette, and vegetable stock, stirring to combine. Bring to a low simmer and cook for 11-13 minutes until the pasta is al dente. Check the directions on the pasta package to confirm cook time. Stir frequently to cook the pasta evenly. If pasta seems to have absorbed too much liquid, you can add in about 1/4 cup more as needed.
Remove from heat and stir in remaining butter and parmesan cheese until combined. Garnish with additional parmesan cheese as desired.
Notes
Sun-Dried Tomatoes: I like to use sun-dried tomatoes that are packed in oil, but the dried ones will work too.
Storage & Reheating: store any leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop, adding a little vegetable stock as needed so it doesn't dry out.
Parmesan Cheese: look for a brand specifically labeled vegetarian or made with microbial enzymes, if needed.