Vegan Scallop Pasta

Vegan Scallop Pasta is a delightful dish that combines tender pasta with savory, plant-based scallops made from mushrooms and a creamy, garlic-infused sauce. This dish is perfect for seafood lovers looking for a healthy, vegan alternative that doesn't compromise on flavor.

Ingredients

• Pasta (spaghetti or linguine) - 150 grams
• King oyster mushrooms - 200 grams, sliced into scallop shapes
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Vegetable broth - 150 ml
• Coconut cream - 100 ml
• Nutritional yeast - 2 tablespoons
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - optional, for heat

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the sliced king oyster mushrooms and sauté for about 5-7 minutes until they are golden brown and tender.
3. Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
4. Pour in the vegetable broth and bring to a simmer. Stir in the coconut cream and nutritional yeast, mixing well until combined.
5. Add lemon juice, salt, and black pepper to taste. If desired, add red pepper flakes for some heat.
6. Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, add a splash of reserved pasta water to achieve the desired consistency.
7. Remove from heat and stir in chopped parsley before serving.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 56 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from mushrooms, which may support immune function.

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