Vegan Pasta Vongole

Dive into the oceanic flavors of Italy with a plant-based twist in this Vegan Pasta Vongole—an elegant alternative to the classic seafood dish that’s perfect for vegans and seafood lovers alike. Tender oyster mushrooms serve as the star ingredient, mimicking the texture and umami depth of clams, while a luscious sauce of garlic, vegan-friendly white wine, and vegetable broth infuses the spaghetti with rich, savory notes. A hint of lemon juice adds brightness, while nutritional yeast delivers a subtle cheesy finishing touch. Ready in just 40 minutes, this quick and satisfying vegan pasta recipe is ideal for weeknight dinners or special occasions. Top it off with freshly chopped parsley and a sprinkle of red pepper flakes for a restaurant-quality meal that’s bursting with flavor and completely cruelty-free.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Spaghetti
• 300 grams Oyster mushrooms
• 4 pieces Garlic cloves
• 4 tablespoons Olive oil
• 120 milliliters White wine (vegan-friendly)
• 120 milliliters Vegetable broth
• 2 tablespoons Lemon juice
• 3 tablespoons Nutritional yeast
• 0.5 teaspoon Red pepper flakes
• 20 grams Fresh parsley
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.

Step 2

While the pasta is cooking, clean the oyster mushrooms with a damp paper towel and slice them into bite-sized pieces.

Step 3

Finely chop the garlic cloves and set aside. Roughly chop the parsley for garnishing later.

Step 4

In a large frying pan, heat 4 tablespoons of olive oil over medium heat. Add the garlic and cook for about 1 minute until it becomes fragrant but not browned.

Step 5

Add the sliced oyster mushrooms to the pan and sauté for approximately 5-6 minutes until they start to brown and release their juices.

Step 6

Pour in the white wine and let it simmer for 2-3 minutes until slightly reduced.

Step 7

Add the vegetable broth, lemon juice, nutritional yeast, and red pepper flakes to the pan. Stir well to combine.

Step 8

Let the mixture cook for another 3-4 minutes until the mushrooms are tender and saucy. Season with salt and black pepper to taste.

Step 9

Add the drained pasta directly into the sauce, tossing to coat the spaghetti thoroughly. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it.

Step 10

Continue to toss the pasta over low heat until it's well-coated and heated through.

Step 11

Serve the pasta immediately, garnished with fresh parsley and extra red pepper flakes if desired.

Nutrition Facts

Serving size	(1081.1g)

Amount per serving	% Daily Value*
Calories	1478.6

Total Fat 62.6g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 2737.6mg	0%
Total Carbohydrate 167.7g	0%
Dietary Fiber 20.5g	0%
Total Sugars 13.7g
Protein 46.2g	0%

Vitamin D 0IU	0%
Calcium 138.2mg	0%
Iron 12.8mg	0%
Potassium 2334.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 13.0%

Carbs: 47.3%