Spaghetti alle Vongole Vegane

Spaghetti alle Vongole Vegane is a delightful plant-based twist on the classic Italian seafood dish, featuring pasta tossed with savory, briny clams made from mushrooms and seaweed. This dish brings the taste of the sea to your plate while being completely vegan and wholesome.

Ingredients

• Spaghetti - 200 grams
• King oyster mushrooms - 150 grams, sliced
• Nori seaweed - 2 sheets, torn into small pieces
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• White wine - 100 milliliters
• Vegetable broth - 200 milliliters
• Red pepper flakes - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Add the sliced king oyster mushrooms to the skillet and cook for about 5-7 minutes until they are golden brown.
4. Pour in the white wine and let it simmer for 2-3 minutes until reduced by half.
5. Add the vegetable broth, torn nori, red pepper flakes, salt, and black pepper. Stir well and let it simmer for another 5 minutes.
6. Once the broth is bubbling, add the cooked spaghetti to the skillet and toss to combine well with the sauce.
7. Remove from heat and add the lemon juice and chopped parsley. Toss again and adjust seasoning if needed.
8. Serve hot, garnished with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from mushrooms and noodles.
• High in dietary fiber, promoting digestive health.
• Contains antioxidants from garlic and parsley, supporting immune function.

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