Seitan · Pasta
Seitan and broccoli Alfredo linguini
Linguini coated in a rich, creamy Alfredo sauce, topped with grilled seitan and broccoli. A classic revisited in a plant-based version, perfect for bistro or lunch menus.
ProductSeitan
Prep time20 min
Cook time20 min
Yield8 to 10 servings
Quantity
Ingredients
- Grilled seitan
- 1 kg État Végétal seitan
- 80 ml oil
- Pepper to taste
- Pasta and vegetables
- 1.2 kg linguini
- 800 g small broccoli florets
- Vegan Alfredo sauce
- 1.5 L unsweetened soy beverage
- 250 ml plant-based cream (optional, for extra richness)
- 150 g margarine or vegan butter
- 120 g flour
- 30 g chopped garlic
- 80 g nutritional yeast
- Salt and pepper to taste
Method
- Cook the pasta and broccoli. Cook the linguini in plenty of salted water. Add the broccoli 3 or 4 minutes before the end of cooking. Drain and set aside.
- Grill the seitan. Heat the oil in a pan. Add the seitan and cook for 5 to 7 minutes, until lightly browned. Season and set aside.
- Make the Alfredo sauce. In a large pot, melt the margarine. Add the garlic and cook for 1 minute. Stir in the flour and cook for 2 minutes (roux). Gradually whisk in the soy beverage, then add the plant-based cream and nutritional yeast. Cook until smooth and thick.
- Assemble. Add the pasta and broccoli to the sauce. Mix well, then stir in the seitan.
- Serve. Serve hot and season with pepper to taste.
Good to knowThe base recipe is designed for 1 kg of État Végétal Seitan, about 84 g of seitan per serving.
