• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Blog
  • Vegan Spring
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Vegan Spring
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegan Spring
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Recipes > Uncategorized

    Pasta with Peppercorn Sauce and Seitan

    Published: Dec 8, 2016 · Modified: Feb 16, 2023 by Iosune · This post may contain affiliate links · 14 Comments

    Jump to Recipe

    Pasta with Peppercorn Sauce and Seitan. - This is one of the most delicious dishes I've ever tried. I know it's not a super healthy and light recipe, but it's totally worth it!

    Christmas has always been my favorite time of the year because my parents and I lived in the south of Spain and the rest of my family in the north, so we spent the holidays with them. Besides, my birthday is on January 1st, so it was (and is) a great time for me!

    I love to eat, I really do, so this is another reason to enjoy Christmas time because all the delicious food it's available and this is one of my favorite recipes, I always make this at least once during the holidays. When I wasn't vegan, this was my favorite recipe and is really easy to make a vegan version. It's a dish I've found in some Italian restaurants in Spain and they call it "lombo al pepe". It's made with pork loin, pasta and a creamy peppercorn sauce made with cooking cream. I've used seitan instead of the pork, extra virgin oil (I don't know if they use oil or butter) and vegetable cooking cream. It tastes even better, I promise!

    Pasta with Peppercorn Sauce and Seitan. - This is one of the most delicious dishes I've ever tried. I know it's not a super healthy and light recipe, but it's totally worth it!

    This is not a super healthy and light recipe, I know that, but it tastes so good you can't die without trying it at least once in your life, seriously. You know I usually follow a low fat diet, but as I make this once in a while (literally once or twice a year) it's not a big deal. If you make this recipe, please let me know, I love knowing from you so much!

    Pasta with Peppercorn Sauce and Seitan. - This is one of the most delicious dishes I've ever tried. I know it's not a super healthy and light recipe, but it's totally worth it!

    Tips:

    • To make this recipe gluten-free, use gluten-free pasta and other meat substitutes like tofu or tempeh.
    • Potatoes can also be a great side for this dish instead of the pasta. Just bake, steam or boil them until they're soft.
    • The traditional recipe is made with peppercorns, but I usually only add ground black pepper because it's easier to eat and enjoy the dish. Just add ground black pepper to taste, but not the whole 2 tablespoons, it would be too much pepper.

    Pasta with Peppercorn Sauce and Seitan. - This is one of the most delicious dishes I've ever tried. I know it's not a super healthy and light recipe, but it's totally worth it!

    Pasta with Peppercorn Sauce and Seitan

    This is one of the most delicious dishes I've ever tried. I know it's not a super healthy and light recipe, but it's totally worth it!
    5 from 3 votes
    PRINT PIN RATE
    Course: Main Dish
    Cuisine: Italian
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 7 oz pasta of your choice
    • 2 tablespoon extra virgin olive oil
    • 10 oz sliced seitan

    For the sauce

    • 2 tablespoon peppercorns
    • ¼ cup white wine or cognac
    • ¼ cup vegetable broth
    • 1 teaspoon sea salt
    • Ground black pepper to taste
    • 1 cup vegetable cooking cream, see notes for a healthier and homemade alternative
    Prevent your screen from going dark

    Instructions

    • Cook the pasta according to package directions.
    • Heat the oil in a frying pan and cook the seitan over medium-high heat until is golden brown on both sides. Set aside the seitan for later.
    • Cook the peppercorns and the wine in the frying pan over high heat for about 1 or 2 minutes or until the alcohol evaporates.
    • Add the rest of the ingredients, stir and cook over medium-high heat for about 5 minutes or until the sauce thickens.
    • Add the seitan and cook for another 5 minutes.
    • Finally, remove the frying pan from the heat, add the pasta, stir and serve.

    Notes

    • If you can't find the vegetable cooking cream, you could blend â…” cup of cashews with â…“ cup water until well combined. Don't forget to soak the cashews overnight with water at room temperature or with hot water for at least 1 hour.

    Nutrition

    Serving: 1serving | Calories: 564kcal | Carbohydrates: 44.5g | Protein: 25.3g | Fat: 31.3g | Saturated Fat: 14.8g | Cholesterol: 81.5mg | Sodium: 769.7mg | Fiber: 3.3g | Sugar: 4.7g

    More Uncategorized

    • Hash Browns
    • Vegan Breakfast Sausage
    • Vegan Eggs Benedict
    • Vegan Hollandaise Sauce

    Reader Interactions

    Comments

    1. Marc says

      January 29, 2019 at 1:13 am

      You do not explain what 'vegetable cooking cream' is. What is it?

      Reply
      • Iosune says

        January 29, 2019 at 9:29 am

        Hi Marc! It's a plant-based cream for cooking. You could blend some cashews with water and add some salt if you can't find it. Hope it helps!

        Reply
    2. Karen says

      January 01, 2019 at 1:44 am

      That looks delicious! However, I would substitute the cream for cashew cream, and leave out the oil. For a healthier alternative.

      Reply
      • Iosune says

        January 01, 2019 at 10:07 am

        Hi Karen! Thanks a lot 🙂 Yes, it's a great alternative. Happy New Year!!!

        Reply
    3. Maureen says

      December 09, 2016 at 4:01 pm

      Id also like to know what Vegetable cooking cream is, havnt heard of it or seen it anywhere here. Do you have a recipe for it or ?

      Reply
      • Iosune says

        December 14, 2016 at 6:22 pm

        Hi Maureen! It's a common ingredient here in Spain and I think it is in other European countries as well, but maybe not in America... It's a vegetable or vegan version of cooking cream. If you can't find it, you could try to add more oil, some plant milk and also some thickener like cornstarch to make a homemade version. You could also blend overnight soaked cashews with some milk. Hope it works!

        Reply
    4. Amy says

      December 08, 2016 at 11:55 pm

      Enjoy your recipes very much! I live in NYC and I'm not sure what vegetable cooking cream is-haven't seen it on the shelves here. Any suggestions for a substitute or make your own recipe? Thanks!

      Reply
      • Iosune says

        December 14, 2016 at 6:23 pm

        Hi Amy! Thanks 😀 It's a common ingredient here in Spain and I think it is in other European countries as well, but maybe not in America... It's a vegetable or vegan version of cooking cream. If you can't find it, you could try to add more oil, some plant milk and also some thickener like cornstarch to make a homemade version. You could also blend overnight soaked cashews with some milk. Hope it works!

        Reply
    5. Mary Leary says

      December 08, 2016 at 10:45 pm

      This sounds like a recipe I could easily be addicted to. I have recently started making seitan and now I'm trying to collect more recipes to use it. I also was stumped by cooking cream. I haven't heard of it.
      Love your blog!

      Reply
      • Iosune says

        December 14, 2016 at 6:20 pm

        Hi Mary! Thanks a lot, you're so kind 🙂 It's a common ingredient here in Spain and I think it is in other European countries, but maybe not in America... It's a vegetable or vegan version of cooking cream. If you can't find it, you could try to add more oil, some plant milk and also some thickener like cornstarch to make a homemade version. You could also blend overnight soaked cashews with some milk. Hope it works!

        Reply
    6. Peter says

      December 08, 2016 at 9:17 pm

      This looks delicious. Can you tell us more sbout the Vegatable Cooking Cream? I don't know what it is. Thanks

      Reply
      • Jan Jent says

        December 10, 2016 at 12:35 pm

        5 stars
        You can use coconut milk full cream or Oatly cream , or Alpro cream .

        Reply
        • Iosune says

          December 14, 2016 at 6:19 pm

          Hi Jan! Thanks a lot for your comment 🙂

      • Iosune says

        December 14, 2016 at 6:19 pm

        Hi Peter! It's a common ingredient here in Spain and I think it is in other European countries, but maybe not in America... It's a vegetable or vegan version of cooking cream. If you can't find it, you could try to add more oil, some plant milk and also some thickener like cornstarch to make a homemade version. You could also blend overnight soaked cashews with some milk. Hope it works!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Iosune! Welcome to Simple Vegan Blog. Here you’ll find nutritious and delicious vegan recipes that will help you stay healthy and happy.

    More about me →

    Popular

    • Tofu Scramble
    • General Tso's Tofu
    • Easy Tofu Stir Fry
    • Vegan Jambalaya

    Vegan Spring

    • Vegan Chicken Salad
    • Tofu Salad
    • Fruit Infused Water
    • Vegan Blueberry Muffins

    As seen in

    Footer

    ↑ Back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    Copyright © 2022 Simple Vegan Blog