Lenten Alfredo Pasta with Seitan
4 servings
20 minutes
Vegan Alfredo pasta with seitan is a plant-based interpretation of the classic Italian dish traditionally made with a creamy sauce. In this recipe, tender seitan replaces meat, while plant milk and nutritional yeast create a rich, creamy flavor without dairy. The sauce is simple to prepare: garlic is sautéed in olive oil, then flour is added to create a base for the plant milk to turn into a silky sauce. The Italian casarecce pasta, with its unique twisted shape, holds the flavorful sauce well. A finishing touch of fresh parsley adds lightness to the dish. This is an ideal option for those who want to enjoy traditional Italian flavors in a vegan version while maintaining the richness and depth of classic Alfredo.
1
Prepare all the ingredients.
2
Chop the garlic finely.
- Garlic: 3 cloves
3
Boil salted water in a large pot. Add the pasta and cook for 2 minutes less than the package instructions.
- Casarecce pasta: 280 g
4
In a large skillet, heat olive oil and sauté garlic for 30 seconds.
- Olive oil: 30 ml
- Garlic: 3 cloves
5
Add flour to the garlic and mix quickly.
- Wheat flour: 30 g
6
Gradually add plant milk while stirring the sauce with a whisk. Bring to the thickness of liquid sour cream.
- Plant-based milk: 500 ml
7
Add seitan and mix.
- Seitan (wheat gluten): 200 g
8
Add salt, pepper, and nutritional yeast to the sauce and mix. If necessary, add a little water from cooking the pasta.
- Salt: to taste
- Nutritional yeast: 20 g
9
Drain the cooked pasta and add it to the pan with the sauce. Mix well.
- Casarecce pasta: 280 g
10
Serve the Alfredo pasta garnished with chopped parsley.
- Parsley: to taste
