Broccoli and Sun-Dried Tomato Pasta
1 ½ pounds (750 g) broccoli (about 5 cups of florets)
8 ounces (230 g) penne pasta
½ cup (80 g) drained sun-dried tomatoes in oil, sliced thin
2 tablespoons (30 ml) of oil from sun-dried tomatoes or olive oil
1 pound (450 g) seitan, sliced into ½-inch thickness and then cubed
1 tablespoon (15 ml) oil from sun-dried tomatoes or olive oil
1 medium onion, minced
6 garlic cloves, minced
1 tablespoon (15 ml) fresh thyme
¼ teaspoon crushed red pepper flakes
1 tablespoon (8 g) flour
3 cups (700 ml) vegetable broth
¼ cup (60 ml) vegan sour cream or vegan cream
1. Bring a large pot of water to boil. Add a tablespoon of salt to the water. Cook the broccoli in the water for 2 minutes for smaller florets and 3 minutes for larger florets. Remove the broccoli from the water using a slotted spoon. Spread the broccoli on a plate to cool. Reserve.
2. Bring the water back to a boil and cook the pasta according to package directions. Drain, reserving ½-cup (120 ml) of pasta water.
3. Heat the 2 tablespoons (30 ml) oil in a large skillet. Cook and stir the seitan until the seitan is golden brown. Remove from the skillet and reserve.
4. Heat the 1 Tablespoon (15 ml) of oil in the same skillet. Cook and stir the onion, garlic, thyme and pepper flakes until the onions are getting golden, about 7 minutes.
5. Add the flour to skillet. Stir very well to incorporate the flour.
6 .Add the vegetable broth to the skillet, scraping up any bits on the bottom of the skillet. Bring the sauce to a boil and reduce it to a simmer. Simmer the sauce until it is reduced by half, about 15 minutes.
7. Return the seitan to the skillet, add the broccoli, pasta and sour cream. Stir very well. Cook for 30 seconds, or just until it is reheated. Add salt and pepper to taste, and some of the reserved pasta water if your sauce needs to be thinner. Serve.
Variation: You can omit the seitan and double the broccoli.
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