This flavorful vegan seafood pasta is made with 100% plant based ingredients. The vegan “scallops” are made with king oyster mushrooms which can be found in most grocery stores and Asian markets.
![vegan seafood pasta with mushroom scallops](https://theplantcollective.co/wp-content/uploads/2021/11/4M9A7193-683x1024.jpg)
Vegan Scallops
Vegan scallops are extremely easy to make and require little prep. Here’s exactly how to make them:
- Chop the stem of a king oyster mushroom into 1 inch rounds.
- Score each round with a knife. Make sure not to cut too deep to avoid breaking the mushroom.
- Heat vegan butter on a pan on a high heat.
- Sear the rounds for about a minute on each side, or until browned.
- Dab with a paper towel to remove excess butter.
![vegan seafood pasta with mushroom scallops](https://theplantcollective.co/wp-content/uploads/2021/11/4M9A7208-683x1024.jpg)
Vegan Seafood Pasta
I still can’t believe how seafood-y this pasta tastes while using no actual seafood. This recipe is, as always, 100% vegan! Aside from the mushroom scallops, here’s how this vegan pasta achieved seafood flavors:
- Aromatics. Shallots and garlic are a must in this recipe. If you’re on a low FODMAP diet or avoiding onions & garlic, use a garlic infused oil.
- Fresh parsley. Make sure to chop it and use a combination of cooked and raw.
- Lemon juice & zest. I added lemon juice into the pasta sauce and topped the final product with the lemon’s zest which really ties it all together and locks in that “seafood” flavor.
![vegan seafood pasta with mushroom scallops](https://theplantcollective.co/wp-content/uploads/2021/11/4M9A7203-683x1024.jpg)
{If you like this recipe, you’ll love my MUSHROOM PEA RISOTTO and my VEGAN SCALLOP SCAMPI.
Vegan Seafood Pasta
Ingredients
Scallops
- 4 king oyster mushrooms
- 2 tbsp sesame oil
- 2 tbsp tamari
- 2 tbsp vegan butter
Seafood Pasta
- 8 oz spaghetti
- 2 tbsp avocado oil
- 2 shallots, diced
- 4 garlic cloves, minced
- 1 cup packed fresh parsley, chopped
- 1 lemon, zest & juice
- 1/2 cup frozen peas
- 3 tbsp vegan butter
- sea salt & pepper to taste
Instructions
Scallops
- chop the stem of your king oyster mushrooms into 1 inch rounds. use a knife to score each side. make sure not to cut too deep and break the mushroom.
- add mushroom rounds to a plastic bag along with the sesame oil and tamari. shake so that all the rounds are covered, and set aside to marinate.
- once you're nearly done with your pasta, heat vegan butter on a frying pan on a high heat. arrange the rounds on your pan once hot and sear for about a minute on each side.
- once done, add rounds to a paper towel and use another paper towel to blot off the excess butter. add on top of your pasta.
Seafood Pasta
- add avocado oil to a pan on a low medium heat. once hot, add your chopped shallots and minced garlic.
- meanwhile, bring a pot of salted water to a boil and cook your spaghetti until tender. drain and rinse.
- to your pan of shallots and garlic add 1/2 cup of chopped parsley, lemon juice, and frozen peas. before juicing your lemon, make sure to use a grater to get the zest (this will be a topping)
- once the peas are defrosted, add your pasta, vegan butter, and another 1/2 cup of chopped parsley. mix to combine.
- divide pasta between two bowls and top with sea salt, pepper, lemon zest, fresh parsley, and the scallops.