Vegetarian Scialatielli Frutti di Mare
Dive into the vibrant flavors of the Mediterranean with this Vegetarian Scialatielli Frutti di Mare recipe, a plant-based twist on the classic Italian seafood pasta. Featuring hearty scialatielli pasta tossed in a luscious vegan "frutti di mare" sauce made with tender vegan shrimp and calamari, this dish is a celebration of bold, ocean-inspired flavors without the seafood. Juicy cherry tomatoes, aromatic garlic, a splash of white wine, and a hint of zesty lemon create a delicate balance of sweetness and acidity, while red pepper flakes add a subtle kick. Finished with fresh parsley and a touch of vegetable broth for richness, this recipe is easy to prepare in under 40 minutes and perfect for impressing guests or elevating your weeknight dinner. Vegetarian, vegan, and utterly delicious—it's the ultimate fusion of tradition and innovation.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 300 grams Scialatielli pasta
- 3 tablespoons Olive oil
- 3 units Garlic cloves
- 200 grams Cherry tomatoes
- 150 grams Vegan shrimp
- 150 grams Vegan calamari
- 100 milliliters White wine
- 20 grams Fresh parsley
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes
- 100 milliliters Vegetable broth
Directions
Step 1
Bring a large pot of salted water to a boil and cook the scialatielli pasta according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.
Step 2
In a large skillet, heat the olive oil over medium heat.
Step 3
Mince the garlic cloves and add them to the oil, sautéing until fragrant, about 1-2 minutes.
Step 4
Halve the cherry tomatoes and add them to the skillet. Cook for 5 minutes until they start to soften and release their juices.
Step 5
Add the vegan shrimp and vegan calamari to the skillet. Cook for another 3-4 minutes, stirring occasionally.
Step 6
Pour in the white wine and allow it to reduce for about 3 minutes.
Step 7
Add the vegetable broth, a dash of the reserved pasta water, salt, black pepper, and red pepper flakes. Stir well and let simmer for 5 minutes.
Step 8
Finely chop the parsley and add it to the skillet along with the lemon zest. Mix well.
Step 9
Add the cooked scialatielli pasta to the skillet, tossing everything together to ensure the pasta is well coated with the sauce. If the sauce is too thick, add a bit more reserved pasta water.
Step 10
Taste and adjust seasoning if necessary, then serve hot, garnished with additional parsley if desired.
Nutrition Facts
| Serving size | (1080.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1976.0 |
| Total Fat 60.2g | 0% |
| Saturated Fat 9.8g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3843.1mg | 0% |
| Total Carbohydrate 285.3g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 15.5g | |
| Protein 47.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 220.3mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 1494.2mg | 0% |
Source of Calories