Fettuccini with Artichoke Seitan and Sun Dried Tomato
Elevate your pasta night with this creamy and flavor-packed Fettuccini with Artichoke Seitan and Sun-Dried Tomato! This vegan-friendly dish combines tender fettuccini with hearty seitan, tangy artichoke hearts, and rich sun-dried tomatoes, all enveloped in a luscious non-dairy cream sauce infused with garlic, nutritional yeast, and a bright splash of lemon juice. A touch of red pepper flakes adds optional heat, while fresh parsley brings a pop of color and freshness. Perfect for a satisfying weeknight dinner or an elegant plant-based meal, this recipe is ready in just 40 minutes and serves four. Packed with Mediterranean-inspired flavors, this dish is sure to impress both vegans and omnivores alike!
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Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 2 tbsp olive oil
- 8 oz seitan, sliced into bite-sized pieces
- 3 cloves garlic, minced
- 14 oz artichoke hearts, quartered (canned or jarred, drained)
- 1 cup sun-dried tomatoes, thinly sliced
- 1 cup vegetable broth
- 1 cup unsweetened non-dairy cream or half-and-half substitute
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
Heat olive oil in a large skillet over medium heat. Add the sliced seitan and cook for 3-4 minutes, stirring occasionally, until lightly browned.
Add the minced garlic to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant.
Stir in the artichoke hearts and sun-dried tomatoes. Cook for another 3 minutes to warm through.
Pour the vegetable broth and non-dairy cream into the skillet. Stir to combine and bring to a gentle simmer.
Add the nutritional yeast, lemon juice, salt, and black pepper to the skillet. If desired, sprinkle in the red pepper flakes for a bit of heat. Stir gently to create a creamy sauce.
Add the cooked fettuccini to the skillet, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached.
Remove the skillet from heat and sprinkle the chopped parsley on top for garnish.
Serve immediately. Enjoy your Fettuccini with Artichoke Seitan and Sun Dried Tomato!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 12.5 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1331 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
