Vegan Pasta Vongole
Experience the indulgent flavors of the sea, reimagined in this Vegan Pasta Vongole recipe—a compassionate twist on the classic Italian dish. Tender sautéed oyster mushrooms replace traditional clams, delivering a meaty texture and umami-rich depth that pairs perfectly with al dente spaghetti. A fragrant blend of garlic, vegan-friendly white wine, and zesty lemon juice creates a light yet flavorful sauce, while nutritional yeast adds a hint of cheesiness for added richness. Finished with a sprinkle of red pepper flakes and fresh parsley, this plant-based pasta delight is both easy to prepare and impressively gourmet, ready in just 40 minutes from start to finish. Perfect for dinner parties or weeknight meals, this vegan seafood-inspired pasta is sure to become a staple in your repertoire.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 300 grams Oyster mushrooms
- 4 pieces Garlic cloves
- 4 tablespoons Olive oil
- 120 milliliters White wine (vegan-friendly)
- 120 milliliters Vegetable broth
- 2 tablespoons Lemon juice
- 3 tablespoons Nutritional yeast
- 0.5 teaspoon Red pepper flakes
- 20 grams Fresh parsley
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
While the pasta is cooking, clean the oyster mushrooms with a damp paper towel and slice them into bite-sized pieces.
Finely chop the garlic cloves and set aside. Roughly chop the parsley for garnishing later.
In a large frying pan, heat 4 tablespoons of olive oil over medium heat. Add the garlic and cook for about 1 minute until it becomes fragrant but not browned.
Add the sliced oyster mushrooms to the pan and sauté for approximately 5-6 minutes until they start to brown and release their juices.
Pour in the white wine and let it simmer for 2-3 minutes until slightly reduced.
Add the vegetable broth, lemon juice, nutritional yeast, and red pepper flakes to the pan. Stir well to combine.
Let the mixture cook for another 3-4 minutes until the mushrooms are tender and saucy. Season with salt and black pepper to taste.
Add the drained pasta directly into the sauce, tossing to coat the spaghetti thoroughly. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it.
Continue to toss the pasta over low heat until it's well-coated and heated through.
Serve the pasta immediately, garnished with fresh parsley and extra red pepper flakes if desired.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 13.7 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2334 mg | 50% | |
*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.
