Vegan Squid Ink Pasta
Dive into a plate of bold and dramatic *Vegan Squid Ink Pasta*, a plant-based twist on the classic seafood-inspired dish. This recipe swaps traditional squid ink for activated charcoal powder or black garlic paste, delivering the dish’s signature jet-black hue without compromising on vegan principles. Savory crushed nori flakes infuse the pasta with a delicate, ocean-like flavor, while fragrant garlic, shallots, and a touch of vegan butter create a silky, umami-packed sauce. Capers add a briny pop, and optional red chili flakes lend a gentle heat for a custom kick. Perfectly al dente spaghetti serves as the ultimate base for soaking up this uniquely rich, smoky, and plant-powered sauce. Ready in just 35 minutes, this quick yet elegant meal is perfect for weeknight dinners or a show-stopping centerpiece at your next dinner party—but 100% vegan!
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Ingredients
- 400 g Dried spaghetti (vegan and gluten-free if needed)
- 3 tbsp Olive oil
- 4 cloves Garlic, minced
- 1 medium Shallot, finely chopped
- 1 tsp Activated charcoal powder or black garlic paste
- 120 ml Vegetable broth
- 2 sheets Nori sheets (seaweed), crushed into flakes
- 2 tbsp Vegan butter
- 2 tbsp Capers, drained
- 0.5 tsp Red chili flakes (optional)
- 2 tbsp Fresh parsley, chopped
- 0 to taste Salt
- 0 to taste Black pepper, freshly ground
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the dried spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté for 2-3 minutes, or until softened and fragrant.
Step 3
Add the activated charcoal powder or black garlic paste to the skillet and stir well to combine, creating a uniform black sauce base.
Step 4
Pour in the vegetable broth and stir to loosen the sauce. Allow it to simmer for 2-3 minutes to meld the flavors.
Step 5
Toss in the crushed nori flakes, vegan butter, and capers, stirring until the butter is melted and the sauce takes on a slightly creamy texture. If using chili flakes for heat, add them at this stage.
Step 6
Add the cooked spaghetti to the skillet and toss to coat evenly in the sauce. If needed, stir in a splash of the reserved pasta water to loosen the sauce and help it adhere to the pasta.
Step 7
Season with salt and freshly ground black pepper to taste.
Step 8
Transfer the pasta to serving plates and garnish with freshly chopped parsley. Serve immediately while warm, and enjoy your ocean-inspired vegan squid ink pasta!
Nutrition Facts
| Serving size | (686.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2111.3 |
| Total Fat 71.6g | 0% |
| Saturated Fat 22.0g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3326.1mg | 0% |
| Total Carbohydrate 323.6g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 13.7g | |
| Protein 54.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 194.0mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1167.3mg | 0% |
Source of Calories