Pasta Aglio Olio with Seitan Meatballs
Elevate your pasta night with this irresistible Pasta Aglio Olio with Seitan Meatballs! This quick and flavorful vegan recipe pairs the timeless simplicity of garlic-infused olive oil spaghetti with savory, protein-packed seitan meatballs that are golden brown and slightly crispy. Perfectly seasoned with hints of smoked paprika, nutritional yeast, and flaxseed for a plant-based touch, these meatballs are as hearty as they are delicious. Tossed with a sprinkle of red chili flakes and fresh parsley, this recipe is a harmonious blend of bold flavors and wholesome ingredients. Ideal for weeknight dinners or a cozy gathering, this dish is ready in just 45 minutes and comes together with versatile pantry staples. Serve it with a drizzle of extra olive oil for an elegant, restaurant-quality finish!
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Recipe Information
Ingredients
- 400 g Spaghetti
- 6 tbsp Olive oil
- 6 Garlic cloves
- 1 tsp Red chili flakes
- 2 tbsp Fresh parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
- 300 g Seitan
- 0.5 cup Breadcrumbs
- 2 tbsp Nutritional yeast
- 1 tsp Onion powder
- 0.5 tsp Smoked paprika
- 1 tbsp Ground flaxseed
- 2 tbsp Water
- 3 tbsp Vegetable oil
Instructions
Start by preparing the flaxseed mixture: combine 1 tablespoon of ground flaxseed and 2 tablespoons of water in a small bowl. Mix well and let it sit for 5 minutes to thicken.
In a large mixing bowl, crumble the seitan into small pieces. Add breadcrumbs, nutritional yeast, onion powder, smoked paprika, the prepared flaxseed mixture, salt, and black pepper. Mix thoroughly to form a cohesive mixture.
Use your hands to shape the seitan mixture into small meatballs, about 1 inch in diameter. Set aside.
In a large skillet, heat 3 tablespoons of vegetable oil over medium heat. Add the seitan meatballs in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until golden brown and slightly crispy. Remove from the pan and set aside.
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
While the pasta is cooking, thinly slice the garlic cloves. Heat 6 tablespoons of olive oil in the same skillet over low heat. Add the sliced garlic and cook gently until fragrant and lightly golden—about 1-2 minutes. Be careful not to burn the garlic.
Add the red chili flakes to the skillet and stir to combine. Add the cooked spaghetti to the skillet and toss to coat in the garlic-infused oil.
If the pasta seems dry, add a few tablespoons of the reserved pasta water to loosen it up. Taste and adjust seasoning with salt and black pepper, if needed.
Serve the pasta on plates and top with the crispy seitan meatballs. Garnish with freshly chopped parsley and an extra drizzle of olive oil, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 1.9 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 249 mg | 5% | |
*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.
