Pasta al Ragu di Seitan

Pasta al Ragu di Seitan is a hearty vegan Italian dish that showcases the rich flavors of a traditional ragù made with seitan, perfect for a comforting meal. This dish combines al dente pasta with a savory, slow-cooked sauce that is both satisfying and nutritious.

Ingredients

• Pasta (spaghetti or tagliatelle) - 200 grams
• Seitan, finely chopped - 150 grams
• Olive oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Onion, finely chopped - 1 medium
• Carrot, diced - 1 medium
• Celery, diced - 1 stalk
• Canned diced tomatoes - 400 grams
• Vegetable broth - 200 ml
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast (optional) - 2 tablespoons

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, sautéing for about 5-7 minutes until softened.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the chopped seitan and cook for 3-4 minutes until it begins to brown slightly.
5. Pour in the canned diced tomatoes, vegetable broth, oregano, basil, salt, and black pepper. Bring the mixture to a simmer.
6. Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally. If it thickens too much, add a bit of the reserved pasta water.
7. Once the sauce is ready, combine it with the cooked pasta in the skillet. Toss well to coat the pasta evenly in the sauce.
8. Serve hot, sprinkled with nutritional yeast if desired.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from seitan, promoting muscle health.
• Rich in fiber from vegetables and pasta, aiding digestion.

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