Fettuccini with Artichoke, Seitan, and Sun-Dried Tomato

Fettuccini Alfredo is a popular pasta dish that originated in Rome, Italy. It was named after Alfredo di Lelio, who invented the recipe in the early 20th century.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Print Recipe

Medium

Fettuccini with Artichoke, Seitan, and Sun-Dried Tomato

Cooking Method: Boiling, Sautéing Cuisine: Italian Courses: Dinner, Lunch, Pasta Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1640

Best Season: Suitable throughout the year

Ingredients

Servings

• 250 gram Fettuccini pasta
• 8 ounce Artichoke hearts
• 1 cup Seitan
• 1 cup Sun-dried tomatoes
• 2 tablespoon Olive oil
• 2 clove Garlic
• 1 cup Vegetable broth
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Fresh basil

Instructions

1. Cook the fettuccini pasta according to package instructions.
2. In a large sauté pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the artichoke hearts, seitan, and sun-dried tomatoes to the pan. Sauté for 5-7 minutes until heated through.
4. Pour in the vegetable broth and lemon juice. Season with salt and black pepper. Let it simmer for 3-4 minutes.
5. Drain the cooked pasta and add it to the pan. Toss well to combine all the ingredients.
6. Remove from heat and garnish with fresh basil leaves.
7. Let it rest for 5 minutes before serving.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 410kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 65g22%

Sugars 8g

Protein 21g42%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.