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vegan scallop pasta
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5 from 11 votes

Vegan Scallop Pasta

Super simple vegan scallop pasta made from king oyster mushrooms. Dressed in a glossy white wine sauce with spinach and capers. Perfect for a light summer meal!
Cook Time40 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: king oyster mushrooms, vegan pasta, vegan scallop pasta
Servings: 2
Calories: 297kcal
Author: Richard Makin

Equipment

  • no specialist equipment required

Ingredients

  • 4 king oyster mushrooms
  • 2 tablespoon olive oil
  • 1 shallot (finely chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoon capers
  • 200 ml white wine (use a dry variety - and make sure it's vegan)
  • 250 g pasta (I used orecchiette, make sure you use a vegan variety)
  • 70 g baby spinach
  • 2 tablespoon nutritional yeast
  • ½ lemon
  • small bunch fresh dill (roughly torn)
  • pinch flaky sea salt
  • ¼ teaspoon ground black pepper

Instructions

  • Slice the flat top off of each king oyster mushroom along with the very bottom ½cm of the stem (keep the mushroom offcuts for use in another recipe). Slice the stem into scallop shaped discs, keeping in mind that these will shrink slightly when cooked.
  • Place a large frying pan over medium heat and add 1 tablespoon of the olive oil. Add the mushroom "scallops" and sear each side until nicely browned before flipping. Remove from the pan and set aside on a plate.
  • In the same frying pan over a medium heat, add the remaining 1 tablespoon olive oil and bring to temperature. Add the shallot and fry for a minute or two, until turning translucent.
  • Add the minced garlic and fry for a further minute or two, stirring often. Follow with the capers and the white wine, being careful as the pan may spit when the wine is added. Stir well and reduce the heat to low and leave to simmer for 5-10 minutes.
  • Meanwhile, bring a medium saucepan of water to the boil and add a good few pinches of salt. Once boiling, add the pasta. Boil until al dente, stirring often.
  • Once the white wine sauce has reduced nicely, use a ladle to remove around 150-170ml boiling pasta water from the saucepan. Add it to the frying pan and bring to a simmer. Add the seared mushroom "scallops" along with the spinach, nutritional yeast, juice from the ½ lemon, dill, salt and pepper. Stir carefully and try not to break up the "scallops". Allow to simmer for a further 5-10 minutes or until the sauce is reduced and glossy.
  • If the sauce reduces too much, add another splash of pasta water. Once the pasta is cooked, drain and add it to the frying pan. Remove from the heat and stir everything together to coat.
  • Serve immediately with some more black pepper and a drizzle of extra virgin olive oil.

Nutrition

Calories: 297kcal | Carbohydrates: 20g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Sodium: 929mg | Potassium: 909mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3823IU | Vitamin C: 35mg | Calcium: 72mg | Iron: 3mg