Friday, April 10, 2009

Pasta with Basil Pesto and Seitan



I love freshly made basil pesto and fettucine. Prior to becoming a vegetarian, I would also add breaded chicken strips to this dish for extra protein. Nowadays, I use seitan strips, which are made from wheat gluten formed to look like chunks of meat.


Pasta with Basil Pesto and Seitan
Serves approximately 4


16 ounces fettucine (preferred) or other chunky pasta

1 carton (7 ounces) freshly made basil pesto
1/4 cup pine nuts
1 package of seitan, cut into 1/2 inch strips
3 tablespoons extra virgin olive oil
3 large garlic cloves, thinly sliced
1/4 cup flour
1/2 teaspoon crushed red pepper flakes
Basil leaves, torn, for garnishing
Parmesan cheese, grated (optional)


Bring a large pot of water to boil and begin cooking the pasta according to the directions on the package.

Heat the olive oil in a large skillet over medium heat. Dredge the seitan strips in the flour. Add the pine nuts and seitan strips to the skillet. Saute until the seitan strips are browned on all sides, about 3 minutes. Add the garlic and pepper flakes and cook until the garlic becomes soft, about 2 minutes. Add the pesto and reduce the heat to low-medium.

Before draining the pasta, reserve 1/4 cup of the pasta water. Add the pasta and reserved pasta water to the skillet. Toss the pasta in the seitan-pesto mixture and serve. Pass the parmesan cheese at the table.

1 comment:

Lisa said...

I found this after searching for seitan and basil, and made it tonight. It was SO GOOD! Thanks.