Vegetarian Spaghetti with Clams

Experience the ocean’s flavors in a plant-based twist with this delectable Vegetarian Spaghetti with Clams. This recipe transforms king oyster mushrooms into a convincing clam substitute, delivering a delightful chewy texture and a rich umami profile seasoned to perfection. Infused with the briny essence of the sea from dried kelp granules and brightened with a touch of lemon, this dish brings authentic coastal vibes to your table—entirely vegan-friendly! Featuring al dente spaghetti coated in a silky white wine or vegetable broth sauce, aromatic garlic, and a kick of red chili flakes, this recipe is a symphony of flavors. Perfectly balanced and ready in just 40 minutes, it’s an elegant yet approachable meal for weeknights or special occasions.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz spaghetti
• 8 oz king oyster mushrooms
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 shallot, finely chopped
• 1 cup white wine or vegetable broth
• 1 tsp dried kelp granules (for a sea-like flavor)
• 0.5 tsp red chili flakes
• 0.25 cup fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.

Step 2

While the pasta cooks, prepare the vegan 'clams.' Dice the stems of the king oyster mushrooms into small, clam-like pieces. If you prefer a more authentic look, you can score the mushroom pieces lightly with a knife to mimic the texture of clams.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced mushrooms and a pinch of salt. Sauté for 6-8 minutes until they are golden brown and tender. Remove the mushrooms from the skillet and set them aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and chopped shallot until fragrant and translucent, about 2 minutes.

Step 5

Pour in the white wine (or vegetable broth) and stir to deglaze the pan, scraping up any browned bits from the bottom. Add the kelp granules and red chili flakes, and let the mixture simmer for 3-4 minutes to allow the flavors to meld.

Step 6

Return the cooked mushrooms to the skillet. Stir in the reserved pasta water, a little at a time, until you achieve a silky sauce.

Step 7

Add the cooked spaghetti to the skillet and toss well to coat the pasta in the sauce. Cook for another 2 minutes so the flavors can come together.

Step 8

Remove the skillet from the heat and stir in the fresh parsley and lemon juice. Adjust seasoning with salt and black pepper as needed.

Step 9

Serve the vegetarian spaghetti with vegan clams immediately, garnished with additional parsley and a drizzle of olive oil if desired.

Nutrition Facts

Serving size	(952.1g)

Amount per serving	% Daily Value*
Calories	1244.8

Total Fat 47.0g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2460.1mg	0%
Total Carbohydrate 137.3g	0%
Dietary Fiber 14.2g	0%
Total Sugars 9.8g
Protein 29.0g	0%

Vitamin D 0IU	0%
Calcium 233.3mg	0%
Iron 12.3mg	0%
Potassium 1681.1mg	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: 38.9%

Protein: 10.7%

Carbs: 50.5%