Ingredients
280 g whole wheat linguine
4-5 tablespoons extra virgin olive oil
half a onion, peeled and finely chopped
1 carrot, cleaned and finely chopped
a pinch of whole sea salt
a small head of radicchio, chopped
250 g seitan, minced
a handful of fresh parsley, cleaned and finely chopped
freshly ground black pepper, to taste
Makes 4 servings.
Directions
Bring a pan of plenty water to a boil. As soon as the water is boiling, add some salt and cook the linguine. Heat the oil in a large pan or wok over medium-high heat then add the onion, carrot and salt and sauté for a few minutes (the carrot should stay crunchy). Add the radicchio and seitan, cook for a few more minutes and turn off the heat. When the linguine are al dente, drain and transfer them in the pan where you cooked the vegetables. Add a little more olive oil if needed, then mix and sauté over medium heat for 30-40 seconds, making sure the pasta does not stick to the bottom of the pan. Remove from the heat, add the parsley and pepper, toss and serve.
Posted in: pasta,savoury,vegetables,winter
{ 9 comments… read them below or add one }
I always love your recipes, but this tops everything! I’m making it soon!
Wow, thank you seitan girl ;) !
This looks excellent! I love the idea of adding minced seitan. I’ll definitely be making this soon too!!
Lovely! Do you think it would also taste good with minced tofu?
I made this last night and it was very good. I added mushrooms and topped it with some broccoli for some green, but otherwise kept the recipe the same. Will definitely be making again. Thanks!
Jennifer, seitan can be good!
Alessandra, you can try if you really like tofu but I think that in pasta dishes with a ragù-like condiment seitan works better than tofu :)
Jennifer, you’re welcome! I’m so please you liked it :) I love recipe variations ;)
What a lovely, lovely recipe Alice. I’m new to your blog, found you via a friend’s mention on Twitter.. I’m a big fan of radicchio, love those bitter greens and I’ve been looking for some new ways to cook pasta, without using cheese – this is perfect.
Kathryn, thanks! Good to have you here.
This is a super easy kind of pasta, light and tasty :)
Hi there Alice, I made your pasta on Friday and it was really good. Seriously good in fact. I couldn’t get any radicchio, so I used witlof (endive) instead, which also has that wonderful bitterness. Loved the whole dish. I also had “sauce” leftover, which I ate for breakfast the next day, on toast. Bloomin’ marvellous. Thanks I’ll be making this again.