Pasta de espelta con ragú de seitán

Ref: receta_232

Easy

Difficulty

30 minutes

Preparation

Plato único

Type

Pasta

Ingredients

350 g de penne de espelta Alce Nero

200 g de seitán

250 g de pulpa de tomate ecológico Alce Nero

1 carrot

1 cebolla

1 apio

1 diente de ajo

1 manojo de salvia de romero y laurel

20ml de vino tinto

1 cucharada de salsa shoyu

Extra virgin olive oil

Sal y pimienta

Steps

1. Preparamos un ragú con el ajo machacado, el apio, la zanahoria y la cebolla.

2. Una vez listo, agregamos las hierbas aromáticas y el seitán finamente picado o molido.

3. Después de 2 minutos, añadimos el vino tinto y la salsa shoyu. Subimos el fuego y dejamos que se evapore.

4. Vertemos la salsa de tomate, sazonamos con sal y pimienta. Cocinamos la salsa a fuego medio-bajo durante 30 minutos hasta que esté espesa y con cuerpo.

5. Hervimos los penne en agua hirviendo con sal y los saltearemos en una sartén junto con el ragú.

Save for later

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