Vegan Scallops Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Additional Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
446 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Scallops Pasta
Description
This Vegan Scallops Pasta recipe centers on king oyster mushrooms textured and marinated to emulate the tender, chewy quality of scallops. The marinade includes vegetable stock, dry white wine, miso paste, soy sauce, brown sugar, and vegan Worcestershire sauce, infusing the mushrooms with layers of savory and slightly sweet umami flavors.
After marinating, the mushrooms are browned in a skillet with vegan butter, olive oil, garlic, and a sprig of thyme, enhancing their aroma and texture. The pasta—linguine or spaghetti—is cooked al dente and combined with baby spinach for freshness. A splash of lemon zest adds subtle brightness, and an optional vegan crème fraîche can introduce a creamy finish. The dish balances rich mushroom "scallops" with herbs and pasta for a compelling vegan seafood-inspired meal.
Cooked mushrooms can be stored refrigerated for up to three days and reheated gently to retain texture. The recipe’s notes caution that nutritional info excludes marinade ingredients.
Ingredients
- 3 king oyster mushrooms
- 120 ml vegetable stock warmed
- 60 ml dry white wine vegan
- 15 g miso paste mild
- 15 ml soy sauce low sodium
- ½ teaspoon brown sugar
- ½ teaspoon Worcestershire sauce vegan
- 370 g pasta linguine or spaghetti
- 3 tablespoon vegan butter
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove
- 1 thyme sprig
- 1 teaspoon lemon zest
- 150 g baby spinach leaves
- 1 tablespoon crème fraîche optional, vegan
- sea salt freshly-cracked
- black pepper freshly-cracked
Instructions
- Cut the mushroom stems crosswise into 1-inch pieces, you should have about 8 pieces total (reserve the caps for another recipe.), then use a paring knife to score both flat sides in a cross-hatch pattern.
- Whisk the stock, white wine, miso, soy sauce, brown sugar and Worcestershire sauce in a small sauce pan over low heat, add the mushrooms, and simmer for 10 minutes. Remove the pan from the heat and allow the mushrooms to marinate in the mixture for a further 10 minutes, then discard the marinade, remove the mushrooms with a slotted spoon and pat them dry with paper towels.
- Bring a large pot of lightly salted water to a boil, and as soon as the water boils, fold in the pasta and cook until al dente, about 7 minutes for linguine. Remove a ladle of pasta cooking water from the pot and set aside.
- Heat the butter and extra-virgin olive oil, a sprig of thyme and garlic clove in a large non-stick skillet over medium heat, add the mushrooms and cook them for 3 minutes on each side, or until nicely browned on both sides. Discard the garlic and thyme sprig.
- Add the spinach into the pan, followed by the lemon zest, cover with a lid, and reduce the heat to a minimum, then cook for 2 minutes stirring occasionally.
- Remove the pot from the heat and drain the pasta. Transfer the pasta into the skillet withe the mushrooms and spinach, add some of the reserved pasta water and optional creme fraiche, and stir all the ingredientsTop the pasta with freshly-crackedblack pepper and serve.
Notes
- Store cooked vegan scallops in an airtight container for up to 3 days in the refrigerator.
- Reheat gently over low heat in a pan to preserve texture and warmth.
- Nutritional information provided does not include marinade ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 71g | 24% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 103mg | 4% |
| Potassium | 425mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 3918IU | 78% |
| Vitamin C | 11mg | 12% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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