Pasta Aglio Olio With Seitan Meatballs Recipes

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
• Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
• Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
• Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

SEITAN MEATBALLS

Steps:

• Preheat oven to 400°F Coat cookie sheet with spray.
• Blend seitan in food processor until crumbles.
• Add pecans and pulse until combined.
• Transfer to bowl and stir in breadcrumbs, parsley, basil, 1 tbsp oil, garlic, braggs and oregano.
• Whisk egg replacer with water until frothy. Then fold into mix. No YOU cannot add the powder to the seitan mix and then add the water. {someone was going to ask.}.
• Shape into 18 balls. Place on sheet. Brush with remaining olive oil.
• Bake 20 minutes. Turn once. You want them crusty and lightly browned.
• Add to your favorite tomato sauce and pasta.
• Prepare pasta. Top with sauce and then meatballs. Serve.