Whole wheat linguine with radicchio and seitan ragù

by Alice on marzo 17, 2010

Linguine with radicchio and seitan ragù


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.

Whole wheat linguine with radicchio and seitan ragù


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 }

1 Mihl marzo 17, 2010 alle 11:12

I always love your recipes, but this tops everything! I’m making it soon!

2 Alice marzo 17, 2010 alle 11:34

Wow, thank you seitan girl ;) !

3 Jennifer marzo 17, 2010 alle 14:48

This looks excellent! I love the idea of adding minced seitan. I’ll definitely be making this soon too!!

4 Alessandra marzo 18, 2010 alle 14:01

Lovely! Do you think it would also taste good with minced tofu?

5 Jennifer marzo 21, 2010 alle 14:50

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!

6 Alice marzo 22, 2010 alle 17:11

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 ;)

7 kathryn marzo 24, 2010 alle 14:49

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.

8 Alice marzo 24, 2010 alle 16:57

Kathryn, thanks! Good to have you here.
This is a super easy kind of pasta, light and tasty :)

9 kathryn marzo 29, 2010 alle 15:59

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.

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