Vegan Linguine with Clams
Elevate your plant-based dining experience with this Vegan Linguine with Clams recipe, a creative twist on the classic seafood dish. Featuring king oyster mushrooms shredded to mimic the tender texture of clams and infused with flavors of white wine, garlic, and crumbled nori for that authentic ocean-inspired taste, this dish is a triumph of vegan ingenuity. The linguine is bathed in a silky, lemon-scented broth enriched with vegetable stock and red pepper flakes for added complexity. Ready in just 40 minutes, this recipe combines wholesome ingredients and elegant flavors, perfect for a quick weeknight dinner or an impressive vegan meal for guests. Add a sprinkle of fresh parsley and lemon zest for vibrant color and a fresh burst of flavor—your taste buds won't even miss the seafood!
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 4 pieces large king oyster mushrooms
- 2 tablespoons olive oil
- 4 pieces garlic cloves
- 1 cup white wine
- 1 piece lemon
- 1 cup parsley, chopped
- 1 cup vegetable broth
- 1 piece nori sheet
- 0.5 teaspoon red pepper flakes
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, prepare the king oyster mushrooms by cleaning them with a damp cloth. Trim the ends, then use a fork to shred the stems into pieces resembling clam strips.
In a large skillet over medium heat, add the olive oil. Once hot, add the mushrooms and sauté for about 3-4 minutes until they start to soften.
Finely chop the garlic cloves and add them to the skillet with the mushrooms. Sauté for an additional 2 minutes.
Pour in the white wine and allow it to reduce by half, about 4-5 minutes. Stir in the vegetable broth, and bring to a simmer.
Zest the lemon and set aside the zest. Halve the lemon and squeeze the juice into the skillet, being mindful of seeds.
Crumble the nori sheet and add it to the skillet, stirring to combine. Add the red pepper flakes, salt, and black pepper to taste.
Let the mixture simmer for another 3-4 minutes, allowing the flavors to meld together.
Add the cooked linguine to the skillet and toss gently to coat the pasta thoroughly with the sauce.
Remove from heat and stir in the chopped parsley and lemon zest.
Serve immediately, garnished with additional parsley, if desired.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 4397 mg | 191% | |
| Total Carbohydrate | 252.9 g | 92% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 22.9 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 737 mg | 57% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 4768 mg | 101% | |
*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.
