Vegetarian Pasta Vongole

Experience the coastal-inspired flavors of this Vegetarian Pasta Vongole, a plant-based twist on the Italian classic that’s both comforting and elegant. This recipe swaps traditional clams for savory king oyster mushrooms, thinly sliced to mimic the tender texture of seafood, and enhanced with the briny essence of seaweed flakes. A fragrant base of sautéed garlic and shallots is deglazed with white wine, creating a rich yet balanced sauce that's brightened with fresh lemon zest and juice. Tossed with al dente spaghetti and finished with a generous sprinkle of parsley, this dish delivers all the mouthwatering appeal of a seaside pasta in a vegetarian-friendly format. Ready in just 45 minutes, it’s perfect for weeknight dinners or casual entertaining.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams spaghetti
• 200 grams king oyster mushrooms
• 250 milliliters vegetable stock
• 2 whole shallots
• 4 whole garlic cloves
• 60 milliliters olive oil
• 125 milliliters white wine
• 1 whole lemon
• 30 grams parsley
• 2 tablespoons seaweed flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta cooking water.

Step 2

While the pasta is cooking, clean the king oyster mushrooms and slice them into thin, clam-like shapes.

Step 3

Peel and finely chop the shallots and garlic cloves.

Step 4

In a large pan, heat half of the olive oil over medium heat. Add the shallots and garlic, sautéing until shallots are translucent, about 3 minutes.

Step 5

Add the sliced mushrooms to the pan and cook for about 5-7 minutes, stirring frequently, until they begin to brown.

Step 6

Pour the white wine into the pan and allow it to simmer for 2-3 minutes until reduced slightly.

Step 7

Stir in the vegetable stock and seaweed flakes, then bring to a gentle simmer for another 5 minutes. This will infuse the mushrooms with a subtle ocean flavor.

Step 8

Add the cooked spaghetti to the pan along with the reserved pasta water, sea salt, and black pepper. Toss everything together to combine and coat the pasta evenly.

Step 9

Zest half of the lemon directly over the pasta and squeeze the juice from the whole lemon into the pan. Toss again to distribute the lemon flavor.

Step 10

Chop the parsley roughly and sprinkle it over the pasta before serving.

Step 11

Drizzle the remaining olive oil over the dish, give it one last toss, and serve hot.

Nutrition Facts

Serving size	(1201.5g)

Amount per serving	% Daily Value*
Calories	1513.2

Total Fat 64.3g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 6.2g
Cholesterol 0mg	0%
Sodium 3083.6mg	0%
Total Carbohydrate 177.6g	0%
Dietary Fiber 19.8g	0%
Total Sugars 17.0g
Protein 37.6g	0%

Vitamin D 0IU	0%
Calcium 211.3mg	0%
Iron 13.4mg	0%
Potassium 1873.4mg	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: 40.2%

Protein: 10.4%

Carbs: 49.4%