Vegan Seafood Pasta

Vegan seafood pasta with seared mushroom scallops.

Servings: 2 people

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.

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.