Vegan Vongole Pasta
Experience the oceanic elegance of "Vegan Vongole Pasta," a plant-based twist on the classic Italian seafood dish. This recipe transforms tender king oyster mushrooms and crumbled nori sheets into a convincing clam-like texture and briny flavor, making it perfect for seafood lovers exploring vegan options. The creamy sauce, infused with garlic, shallots, vegan-friendly white wine, and a splash of lemon juice, perfectly coats gluten-free spaghetti (if preferred) for a satisfying and wholesome meal. Optional kalamata olives and capers add a burst of briny complexity, while fresh parsley brightens every bite. Easy to prepare in just 40 minutes, this dairy-free, seafood-free masterpiece is a showstopper for dinner parties yet simple enough for weeknight meals. Perfect for fans of vegan pasta, seafood substitutes, and creative plant-based recipes!
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Ingredients
- 400 grams spaghetti (gluten-free if preferred)
- 200 grams king oyster mushrooms (or shiitake mushrooms)
- 3 tablespoons olive oil
- 4 units garlic cloves, minced
- 1 unit shallot, finely chopped
- 120 milliliters dry white wine (vegan-friendly)
- 200 milliliters unsweetened plant-based cream (cashew cream or oat cream)
- 1 sheet nori sheet (finely crumbled or powdered)
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 50 grams kalamata olives, halved (optional)
- 1 tablespoon capers (optional)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
Step 2
Clean the king oyster mushrooms and slice them into thin rounds to resemble clam shapes. If using shiitake mushrooms, slice them into strips.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until lightly browned and tender. Remove from the skillet and set aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and chopped shallot for 2-3 minutes until fragrant and slightly softened.
Step 5
Deglaze the pan by pouring in the vegan-friendly dry white wine. Let it simmer for 2-3 minutes, allowing the alcohol to cook off.
Step 6
Stir in the plant-based cream, crumbled or powdered nori sheet, lemon juice, sea salt, and black pepper. Mix well to combine and simmer for another 2-3 minutes to thicken slightly.
Step 7
Return the cooked mushrooms to the skillet and toss them in the sauce. Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Step 8
Taste and adjust seasoning as needed. Stir in the optional kalamata olives and/or capers for added briny flavor.
Step 9
Finish with a sprinkle of fresh parsley on top before serving. Enjoy your Vegan Vongole Pasta hot!
Nutrition Facts
| Serving size | (1094.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1736.1 |
| Total Fat 88.1g | 0% |
| Saturated Fat 14.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3440.0mg | 0% |
| Total Carbohydrate 181.5g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 8.4g | |
| Protein 38.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 210.4mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 1424.7mg | 0% |
Source of Calories