5.0 from 12 votes
Vegan Scallops Pasta
A quick and easy recipe to make vegan scallops pasta at home. Serve these mushroom scallops as an appetizer, with pasta or salads!
Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 446 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 3 king oyster mushrooms
- 120 ml vegetable stock warmed
- 60 ml vegan dry white wine
- 15 g mild miso paste
- 15 ml low sodium soy sauce
- ½ teaspoon brown sugar
- ½ teaspoon vegan Worcestershire sauce
- 370 g pasta linguine or spaghetti
- 3 tablespoon vegan butter
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove
- 1 sprig of thyme
- 1 teaspoon lemon zest
- 150 g baby spinach leaves
- 1 tablespoon vegan creme fraiche optional
- sea salt and freshly-cracked black pepper
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.
Cup of Yum
Notes
- You can store cooked vegan scallops in an air-tight container for up to 3 days. Reheat them gently in a pan over low heat until warm to the touch.
- Nutritional information does not include the marinade ingredients.
Nutrition Information
Calories
446kcal
(22%)
Carbohydrates
71g
(24%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
1g
Sodium
103mg
(4%)
Potassium
425mg
(12%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
3918IU
(78%)
Vitamin C
11mg
(12%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 446
% 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.