Mezze Maniche with Broccoli & Happy Pancetta

Method

1. 1 Make the Happy Pancetta. Mix the maple syrup, tomato paste, and soy sauce in a small bowl. Heat a drizzle of sesame oil in a non-stick pan (use the same one you’ll later use for the broccoli). Add the cubed tempeh and cook until golden on all sides. Reduce heat, pour over the glaze, and toss to coat. Cook for 1–2 more minutes. Transfer to a plate and set aside.
2. 2 Cook the broccoli. Boil the broccoli in well-salted water until fork-tender. Remove the broccoli from the pot and set aside.
3. 3 Keep the broccoli water — just top it up if needed. Add salt and cook the pasta according to package instructions.
4. 4 Heat a generous glug of olive oil in a non-stick pan. Add garlic, lemon peel, and chilli flakes. Cook for 1–2 minutes until fragrant but not browned. Add the cooked broccoli and break it down with a wooden spoon. Keep some texture but mash the larger pieces. Add 1–2 ladles of broccoli cooking water to help it become creamy.
5. 5 Transfer the cooked pasta to the broccoli pan and toss well. Add a splash of reserved pasta water if you need more creaminess. Taste and season with salt and black pepper.
6. 6 Divide the pasta into bowls, spoon over the Happy Pancetta, and finish with a generous sprinkle of vegan parmesan-style cheese and a drizzle of olive oil.