Vegan Scialatielli Frutti di Mare

Dive into the flavors of the sea—plant-based style—with this Vegan Scialatielli Frutti di Mare, a delightful twist on the classic Italian seafood pasta. Hearty scialatielli pasta serves as the perfect base for a vibrant medley of cherry tomatoes, tender peas, and artichoke hearts, all simmered in a rich vegan seafood stock infused with umami-packed kombu seaweed. A splash of vegan white wine elevates the sauce, while fresh parsley and a squeeze of lemon brighten every bite. This easy yet impressive dish comes together in just 50 minutes, making it a show-stopping choice for a weeknight dinner or a special occasion. Perfectly balancing indulgence and freshness, this vegan seafood pasta is a must-try for anyone craving a taste of the Mediterranean—completely cruelty-free.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 350 grams Scialatielli pasta
• 2 tablespoons Olive oil
• 3 cloves Garlic cloves
• 200 grams Cherry tomatoes
• 100 milliliters Vegan white wine
• 200 milliliters Vegan seafood stock
• 100 grams Frozen peas
• 100 grams Artichoke hearts (quartered)
• 1 sheet Kombu seaweed
• 1 bunch Fresh parsley
• 1 Lemon
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Begin by preparing the ingredients: mince the garlic cloves, halve the cherry tomatoes, and finely chop the fresh parsley.

Step 2

In a large pot of salted boiling water, cook the scialatielli pasta until al dente according to the package instructions, then drain and set aside.

Step 3

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 4

Add the halved cherry tomatoes to the skillet and cook for another 3-4 minutes until they start to soften.

Step 5

Pour in the vegan white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.

Step 6

Add the frozen peas and quartered artichoke hearts to the skillet, followed by the kombu seaweed sheet. Stir well and cook for 5 minutes.

Step 7

Pour in the vegan seafood stock and bring the mixture to a simmer. Let it cook for an additional 10 minutes to allow the flavors to meld together.

Step 8

Remove the kombu seaweed and discard it. Add the cooked scialatielli pasta to the skillet and toss to combine with the sauce.

Step 9

Add salt and black pepper to taste, stirring well to ensure the pasta is well coated.

Step 10

Finish by stirring in the chopped parsley and a squeeze of lemon juice for brightness.

Step 11

Serve the Vegan Scialatielli Frutti di Mare hot, garnished with additional parsley and lemon wedges if desired.

Nutrition Facts

Serving size	(1225.0g)

Amount per serving	% Daily Value*
Calories	1801.4

Total Fat 37.0g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3004.9mg	0%
Total Carbohydrate 298.0g	0%
Dietary Fiber 27.5g	0%
Total Sugars 22.5g
Protein 55.4g	0%

Vitamin D 0IU	0%
Calcium 291.5mg	0%
Iron 12.5mg	0%
Potassium 2103.1mg	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: 19.1%

Protein: 12.7%

Carbs: 68.2%