Ingredients for Pasta Aglio Olio With Seitan Meatballs
- Vegetable Bouillon Cubes
- 2 tablespoons soy sauce
- Vital Wheat Gluten Flour
- 2 tablespoons nutritional yeast
- Italian Seasoning
- Black Pepper
- 1/2 cup vegetable broth
- 1/4 cup extra virgin olive oil
- Garlic Cloves
- Extra Virgin Olive Oil
- Dried Basil
- 1/2 teaspoon red pepper flakes (or more, to taste)
- Diced Tomatoes
- Salt & Freshly Ground Black Pepper
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How to Make Pasta Aglio Olio With Seitan Meatballs
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Add seitan cubes to the skillet and cook for 5-7 minutes, until lightly browned on all sides.
- Stir in vegetable broth, soy sauce, and nutritional yeast. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Add cooked pasta to the skillet and toss to coat. If needed, add a little pasta water to loosen the sauce.
- Season with salt and pepper to taste.
- Stir in fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
16g
Fat
9g
Carbs
5g
