Penne pasta with mushroom and seitan ragu
This penne pasta with mushroom and seitan ragu is very easy to make and you can serve it either hot or cold. We tend to have it cold as we usually cook it the evening before: now that the weather is great we have our lunch break outdoor so we cook our meals in advance, but feel free to have it warm, is delicious both ways! It is also a very balanced meal, containing whole grain pasta as the main carbs source, seitan and mushrooms. Just delicious! Hope you will like it! 🙂
Ingredients
160g whole grain penne pasta
2 cups mushrooms, chopped
200g seitan, minced
1 garlic clove, crushed
2 tbsp olive oil
125ml Oatly creamy oat (single cream)
Fresh parsley, chopped
Black pepper
Salt
2 cups mushrooms, chopped
200g seitan, minced
1 garlic clove, crushed
2 tbsp olive oil
125ml Oatly creamy oat (single cream)
Fresh parsley, chopped
Black pepper
Salt
Instructions
1
Heat the olive oil in a large pan and add the crushed garlic. Fry over low heat until golden.
2
Stir in the seitan and cook for 10 minutes, until golden. Now add the mushrooms and cook over medium heat until softened. Add salt and black pepper to taste and set aside
3
Cook the pasta following pack instructions and once “al dente”, toss the pasta in the pan. Add the Oatly single cream and stir for 2-3 minutes over low heat
4
Divide into bowls, sprinkle with chopped parsley and enjoy!
Tags:
Cristina and Silvia
