Made with AI
Spicy Lemon Pumpkin Pasta with Vegan Steak Strips
35 min 492 kcal per serving Medium
Ingredients
4 Servings
- dry whole wheat pasta320 g
- pumpkin cubes600 g
- vegan steak-style seitan strips200 g
- olive oil30 ml
- lemon juice60 ml
- lemon zest10 g
- onion100 g
- garlic12 g
- hot pepper30 g
- bell pepper200 g
- nutritional yeast15 g
- black pepper4 g
- salt6 g
Instructions
- 1
Prepare the vegetables: finely chop the onion, mince the garlic, finely chop the hot pepper, and slice or dice the bell pepper.
- 2
Bring a large pot of salted water to a boil. Add the dry whole wheat pasta and cook until al dente according to the package instructions. Reserve about 250 ml of pasta cooking water, then drain the pasta.
- 3
While the pasta cooks, heat 20 ml of the olive oil in a large pan over medium heat. Add the onion and cook for 3–4 minutes until softened.
- 4
Add the garlic, hot pepper, and bell pepper. Cook for 3–5 minutes, stirring often, until fragrant and slightly softened.
- 5
Add the pumpkin cubes, salt, and black pepper. Cook for 8–10 minutes, stirring occasionally, until the pumpkin is tender. Add a splash of reserved pasta water if the pan becomes too dry.
- 6
In a separate pan, heat the remaining 10 ml olive oil over medium-high heat. Add the vegan steak-style seitan strips and sear for 3–5 minutes until browned and slightly crisp on the edges.
- 7
Add the cooked pasta to the pumpkin mixture. Stir in the lemon juice, lemon zest, nutritional yeast, and a little reserved pasta water to create a light, glossy sauce.
- 8
