seitan, pasta and spinach
Serves two hungry wine girls!!!
1 T Olive Oil - we used Tuscan flavored olive oil
1 T Ghee (clarified butter)
2 cloves garlic
9 oz. fresh spinach
3 T flat Italian parsley - chopped
1 (8 oz.) package Italian flavored Seitan
Ricotta cheese - we used fat free
¾ cup Vegetable stock - divided use
Fresh basil - cut in strips for garnish
Salt and pepper to taste
Fresh shredded Parmesan cheese (optional)
Melt Ghee in pan with olive oil over medium heat. Add garlic and Seitan. While sautéing Seitan, break into smaller pieces. Add ¼ cup vegetable stock, spinach and parsley. Cover and simmer until spinach wilts.
Cook ¼ package of rice noodles in ½ cup vegetable stock and water per package directions. (Approximately 3 minutes.) Before draining noodles, reserve ½ cup of cooking water and it add to Seitan mixture. Drain noodles and add them to Seitan mixture. Stir and cook uncovered until some of the liquid cooks off. Add 3 to 4 scoops of the Ricotta cheese, garnish with fresh basil. Cover and simmer until ricotta is heated through.