Spicy Broccoli Rabe Pasta

Instructions

1. To make the breadcrumb topper, heat 1 tsp. of olive oil in a small skillet. Keep the heat low (2-4). When warm, add 1/4 cup panko breadcrumbs. Toss with oil and stir constantly until lightly brown. Add a sprinkle of nutritional yeast (1 Tbsp.), toss to combine and remove from heat. Set aside until plating.
2. Bring a large pot of salted water to a boil over high. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Using tongs, transfer the broccoli rabe to a colander, rinse with cold water to cool, then transfer to a cutting board and thinly slice it.
3. Let the water come back to a boil then add the pasta and cook according to package instructions until al dente, about 10 minutes. Reserve 1 cup pasta cooking water, then drain the pasta.
4. While the pasta cooks, prepare the sauce: Heat 1 T. olive oil in a large, deep skillet over medium. Add the onion, garlic and crushed red pepper, season with salt and pepper, cover and cook, stirring occasionally, until onions are totally soft, about 6-8 minutes. Transfer to a bowl along with the miso and 1/2 cup of the pasta water. Mix until miso is dissolved.
5. Add remaining 1 T. oil to skillet. Add the sliced broccoli rabe, season generously with salt and pepper and stir over medium for 2 minutes to add some color. Add in the miso/onion mixture. Reduce for about 1 minute. Add the cooked pasta, 1/4 cup pasta water, zest of 1 lemon, 1/2 T. of butter (omit if vegan) and toss vigorously until glossy. Season to taste with salt and pepper.
6. Transfer to serving plates or bowls, top with lemon and panko breadcrumbs.