Fettuccini With Artichoke, Seitan, and Sun-Dried Tomato
photo by TattooedMamaof2
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 946.36 ml whole wheat fettuccine, cooked and drained
- 354.88 ml seitan, cubed
- 7 sun-dried tomatoes, sliced
- 118.29 ml artichoke heart, cut into bite sized pieces
- 4 garlic cloves, minced
- 118.32 ml olive oil
- 73.94 ml white wine
- 29.58 ml lemon juice
- 29.58 ml dried basil leaves
- 14.79 ml dried thyme
- 4.92 ml black pepper
directions
- Put half of the olive oil into a skillet, and add the garlic. Cook over low heat for about two minutes.
- Add the cooking wine, lemon juice, artichoke and tomato to the skillet. Cook for another two minutes.
- Add the seitan, and cook for about a minute and a half.
- Turn the heat up to high. Add the pasta, spices, and remaining olive oil, and stir fry for about 45 seconds.
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Reviews
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I got a lot of seitan on sale and stocked the freezer. Unfortunately, no one in the family seems to like it. It got picked out of every recipe I tried it in, until I tried this one. No one seemed to mind it in this. I was so glad to see empty plates after dinner! Not sure how many sundried tomatoes I used. They were already cut up, so I just guessed. For the fettuccini I used some fresh spinach fettuccini that I got at the farmers market. Topped it off with fresh grated parm. This time of year I am always thinking of ways to use fresh veggies. I may try some summer squash or zucchini thrown in next time. Mushrooms would be good too. I'll let you know what we try and how we like it.
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This was great! I didn't have any sun-dried tomatoes, so I used 2T of sun-dried tomato paste instead. I used a 6.5oz jar of artichokes, and since they're drenched in oil, I cut back on the oil by 50%. I then used only 1T of basil, 1/2t of thyme(I'm not a fan), and only 1/4t of pepper because of the kids, and it was still quite spicy. Next time, I will definately saute the garlic longer, until soft. This is delicious, thank you so much!
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This dish was fantastic! Light but filling and flavorful. I made a huge batch of seitan (using Isa Chandra Moskowitz's recipe from"Vegan With Avengance") and have been eating it for the past four days. I thought I'd be sick of it (as I'm a new vegetarian), but there are so many ways to cook it! We had this recipe and were blown away by it. I was skeptical at the combination of basil, thyme and sundried tomatoes - with seitan?! - but it was amazing. Thanks VeganKitten!!