Monday, February 23, 2009

Light and Lemony Pasta

I've been meaning to blog this since Valentine's Day when Vegan Mom and I ate it. Needless to say, things have been busy, busy, busy lately. If I have not responded to a question you left on a post, just send me an email and I will get back to you. This dish, as the name indicates, is light and lemony. Even though it is pasta (which we seem to be eating a lot of lately), the bright flavour and wine sauce make it a refreshing meal.


INGREDIENTS
- 250g capellini
- 1/2 head broccoli, cut into small florets, steamed
- 1 tbsp olive oil
- 1 tbsp margarine
- 1 red onion, halved and sliced
- 1 garlic clove, minced
- 1 1/2 cup white wine
- juice of 1 lemon
- zest of 1 lemon
- 1/4 cup nutritional yeast
- 1 can white kidney beans, rinsed and drained
- 2 cups cubed chicken-style seitan (optional)
- salt and pepper to taste
- 1/4 cup chopped fresh parsley

METHOD
1. Get your pasta cooking, and get steaming your broccoli.
2. Heat oil and margarine in a frying pan over medium heat. Saute onion and garlic for 5-7 mins, until softened.
3. Add wine to the pan with the lemon juice. Let reduce for about 5 mins. Add zest and nutritional yeast and mix well. Add beans, seitan, if using, and season to taste with salt and pepper.
4. Drain pasta and return to post over medium heat. Pour sauce over top and bring to bubbling. Cook for a few mins to let sauce absorb into pasta a bit. Stir in broccoli and parsley and serve.

13 comments:

Meg said...

Yum! I love dishes that combine lemon and broccoli!

Roia said...

Sounds very yummy! Thanks for the recipe. I just might make that for dinner tomorrow.

jrsimon56 said...

So simple. I am definately going to try this.

Vegetation said...

Looks awesome! Pasta is one of my favourite dishes (I especially love the fact that it's usually quick and easy!)

Macie said...

Looks yum! It's nice to see pasta that isn't slathered in red sauce... I bet this is great with fresh pasta.

Netts Nook said...

Your pasta looks great can't wait to try thanks for sharing.

Eating Consciously said...

there is just something about lemon and pasta that is so satisfying.

dreaminitvegan said...

I was just thinking of making lemon risotto with lemon in it last night but instead I made fennel risotto. This looks very refreshing. I must make, lemons are on my mind!

DreamQueen said...

I'm going to make this asap - we could use something spring-ish here in freezing Toronto!

helloveggie said...

Look delicious!

bellacola said...

Yummy! That looks great. I like the addition of the nooch.

Laura W. said...

I just made this dish and was surprised at how bland it was. Looks just like the picture, but flavorless. Too bad. Sounded very good.

Anonymous said...

I didn't have any wine on hand, so I substituted veggie broth and increased the lemon juice. I added thyme, basil, and oregano and the final product turned out very nice. I was dying for something light today and found it. Thank you.