Prep: 30 minutes Cook: 10-12 minutes
Many people associate pasta with red sauce, but there are many creative sauces that are made with ingredients other than tomatoes. This is another recipe that is a favorite with all of our family. The sauce is served at room temperature and poured over the hot pasta. This dish is also wonderful as a cold pasta salad for lunch the next day.
- 2 cups vegetable broth
- 2 cups walnut pieces
- 4 tbsp fresh parsley, finely chopped
- 4 tbsp fresh cilantro, chopped
- 2 1/2 tsp lemon juice
- 1 1/2 tsp garlic, minced
- 1/4 tsp salt
- several twists freshly ground pepper
- dash or two cayenne (optional)
- 1 pound uncooked pasta
- 3 cups broccoli pieces
- 2 cups mixed bell pepper strips
Place broth, walnuts, parsley, cilantro, lemon juice, garlic, salt, and pepper into a blender jar. Process until smooth. Set aside. Bring a large pot of water to a boil. Add pasta and cook for about 6 minutes. Add broccoli and bell peppers and cook until vegetables and pasta are tender, another 4-6 minutes. Remove from heat. Add seitan, let rest for 1 minute. Drain and place in a large bowl. Pour sauce over and toss well to mix.
Hint: This recipe may easily be varied by changing the vegetables and pasta used. I usually use a spiral vegetable pasta in this recipe.