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serves 6


  • 12 ounces fresh fettuccini
    1 vegetable cube
    1/4 cup extra virgin olive oil
    1 pound seitan steaks
    to taste salt and pepper
    1/2 pound chanterelle mushrooms, cleaned and sliced
    1/2 pound asparagus tips, cooked
    2 artichoke bottoms, sliced
    1 cup marinara sauce
    1/2 cup pesto
    1/2 cup fresh Parmesan cheese


  • In large pot of boiling salted water add vegetable cube . Stir to dissolve . Cook pasta in water until tender but still firm to bite. Drain pasta, rinse in cold water and drain thoroughly.
    Place in a large bowl. Cut the seitan into small strips. Heat oil in a sauté pan over high heat.
    Quickly stir fry seitan strips. Season with salt and pepper. Transfer seitan to an oven proof casserole dish.
    Add mushrooms and cook over high heat for 5 minutes. Combine chanterelle mushrooms with seitan . Steam to heat asparagus tips and artichokes.
    Heat marinara sauce in a medium saucepan. Heat seitan and mushrooms.
    To serve:
    Heat fettuccini in boiling water. Drain well. Transfer to a large serving platter. Spoon marinara sauce over pasta. Garnish pasta with seitan , mushrooms, vegetables, and spoon pesto in center of pasta. Serve at once, with fresh parmesan cheese.
Pingree pasta

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