Fettuccini with Artichoke Seitan and Sun Dried Tomato

Elevate your pasta night with this creamy and flavor-packed Fettuccini with Artichoke Seitan and Sun-Dried Tomato! This vegan-friendly dish combines tender fettuccini with hearty seitan, tangy artichoke hearts, and rich sun-dried tomatoes, all enveloped in a luscious non-dairy cream sauce infused with garlic, nutritional yeast, and a bright splash of lemon juice. A touch of red pepper flakes adds optional heat, while fresh parsley brings a pop of color and freshness. Perfect for a satisfying weeknight dinner or an elegant plant-based meal, this recipe is ready in just 40 minutes and serves four. Packed with Mediterranean-inspired flavors, this dish is sure to impress both vegans and omnivores alike!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz fettuccini pasta
• 2 tbsp olive oil
• 8 oz seitan, sliced into bite-sized pieces
• 3 cloves garlic, minced
• 14 oz artichoke hearts, quartered (canned or jarred, drained)
• 1 cup sun-dried tomatoes, thinly sliced
• 1 cup vegetable broth
• 1 cup unsweetened non-dairy cream or half-and-half substitute
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 tsp red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.

Step 2

Heat olive oil in a large skillet over medium heat. Add the sliced seitan and cook for 3-4 minutes, stirring occasionally, until lightly browned.

Step 3

Add the minced garlic to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant.

Step 4

Stir in the artichoke hearts and sun-dried tomatoes. Cook for another 3 minutes to warm through.

Step 5

Pour the vegetable broth and non-dairy cream into the skillet. Stir to combine and bring to a gentle simmer.

Step 6

Add the nutritional yeast, lemon juice, salt, and black pepper to the skillet. If desired, sprinkle in the red pepper flakes for a bit of heat. Stir gently to create a creamy sauce.

Step 7

Add the cooked fettuccini to the skillet, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached.

Step 8

Remove the skillet from heat and sprinkle the chopped parsley on top for garnish.

Step 9

Serve immediately. Enjoy your Fettuccini with Artichoke Seitan and Sun Dried Tomato!

Nutrition Facts

Serving size	(1619.8g)

Amount per serving	% Daily Value*
Calories	2009.5

Total Fat 73.6g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 3.4g
Cholesterol 112.3mg	0%
Sodium 4740.3mg	0%
Total Carbohydrate 249.3g	0%
Dietary Fiber 39.7g	0%
Total Sugars 51.1g
Protein 110.9g	0%

Vitamin D 0IU	0%
Calcium 518.2mg	0%
Iron 24.1mg	0%
Potassium 5400.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 21.1%

Carbs: 47.4%