Recipe: Pasta with Sun-dried Tomato Pesto and Seitan"Sounds good, but ..."
If you are newer to vegetarian eating, or you are just getting started cooking your own meals, you may come across recipes that sound like they would taste good, but contain ingredients you choose to not eat. However, it is surprisingly easy to alter a recipe (for as a wise man once said "cooking is art"*). This recipe, which originally used steak, is one I found in a magazine and tweaked to make it both vegetarian and healthier. The recipe serves 2, but can be easily doubled.
4 oz rotini or penne pasta (whole wheat or other healthy option)
2 Tbsp canola oil, divided
1/2 - 1 onion (depending on size and taste), diced
2 cloves garlic, minced
1 - 2 bell peppers (red, orange, yellow, or any combo), diced
1 package WestSoy Seitan cubes, cut into slices
1/2 of 8.5 oz jar sun-dried tomato pesto
6 (or to taste) reconstituted sun-dried tomatoes, sliced
2 oz crumbled feta (or other crumbled cheese), optional
Cook pasta according to directions.
In non-stick skillet, heat 1 Tbsp of oil. Add onion. Saute for a few minutes. Add peppers and saute until both are tender. Add garlic and cook for a minute more.
Remove veggies from skillet. Heat 2nd Tbsp of oil and cook sliced seitan until brown and warm.
When pasta is done, drain and return to pot. Add in veggies, seitan, pesto, and sun-dried tomatoes. Toss in cheese if using and serve.
* He followed this statement with "but baking is science" - which was a warning to be careful about following baking recipes exactly, because baking is not very forgiving of experimentation.