Vegetarian Vongole Pasta
Elevate your pasta night with this delicious Vegetarian Vongole Pasta—a plant-based twist on the classic Italian dish. This recipe swaps out traditional clams for a savory combination of oyster mushrooms and hearts of palm, creating a seafood-inspired dish that’s just as satisfying and loaded with flavor. Infused with garlic, red chili flakes, and a splash of dry white wine, the light, aromatic sauce perfectly coats al dente spaghetti. A hint of fresh parsley, zesty lemon, and the option to finish with citrusy wedges make this meal a vibrant, vegetarian showstopper. Ready in just 35 minutes, this easy yet elegant spaghetti dish is perfect for weeknight dinners or serving to guests. Vegetarian, citrusy, and packed with umami, it’s sure to be a hit at your table!
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Ingredients
- 400 grams spaghetti
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic cloves, thinly sliced
- 0.5 teaspoons red chili flakes
- 250 grams oyster mushrooms, cleaned and torn into strips
- 200 grams hearts of palm, drained and sliced into rings
- 120 milliliters dry white wine
- 120 milliliters vegetable stock
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoons lemon zest
- 0 to taste salt
- 0 to taste black pepper
- 0 lemon wedges (optional, for serving)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the spaghetti. Set aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red chili flakes, cooking for 1-2 minutes until fragrant but not browned.
Step 3
Add the oyster mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown slightly.
Step 4
Stir in the hearts of palm and cook for an additional 2 minutes to heat through.
Step 5
Deglaze the skillet by pouring in the white wine. Simmer for 2 minutes to let the alcohol evaporate.
Step 6
Add the vegetable stock to the skillet and simmer for another 2-3 minutes to slightly reduce the sauce. Season with salt and black pepper to taste.
Step 7
Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly in the sauce. Add a splash of the reserved pasta water, if needed, to loosen the sauce.
Step 8
Stir in the fresh parsley and lemon zest, and adjust seasoning if necessary.
Step 9
Serve immediately with optional lemon wedges on the side for an extra burst of citrus.
Nutrition Facts
| Serving size | (1178.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1319.9 |
| Total Fat 48.4g | 0% |
| Saturated Fat 7.4g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 3951.2mg | 0% |
| Total Carbohydrate 171.4g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 12.3g | |
| Protein 40.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 245.2mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 2352.1mg | 0% |
Source of Calories