Vegan Scialatielli Frutti di Mare
Dive into the vibrant flavors of the Mediterranean with this Vegan Scialatielli Frutti di Mare recipe—a plant-based twist on the classic Italian seafood pasta dish. Featuring Scialatielli pasta, a rustic and thick-cut variety native to the Amalfi Coast, this recipe is brimming with fresh ingredients like cherry tomatoes, artichoke hearts, and frozen peas. Kombu seaweed and vegan seafood stock add an authentic ocean-inspired depth of flavor, while a splash of vegan white wine elevates the sauce with a refined acidity. Finished with aromatic garlic, fresh parsley, and a zingy squeeze of lemon, this hearty yet light pasta dish is perfect for impressing guests or savoring an elegant dinner at home. Quick and easy to prepare in under an hour, it’s a deliciously satisfying option for vegans craving Italian coastal flair.
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Recipe Information
Ingredients
- 350 grams Scialatielli pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 200 grams Cherry tomatoes
- 100 milliliters Vegan white wine
- 200 milliliters Vegan seafood stock
- 100 grams Frozen peas
- 100 grams Artichoke hearts (quartered)
- 1 sheet Kombu seaweed
- 1 bunch Fresh parsley
- 1 Lemon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the ingredients: mince the garlic cloves, halve the cherry tomatoes, and finely chop the fresh parsley.
In a large pot of salted boiling water, cook the scialatielli pasta until al dente according to the package instructions, then drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the halved cherry tomatoes to the skillet and cook for another 3-4 minutes until they start to soften.
Pour in the vegan white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
Add the frozen peas and quartered artichoke hearts to the skillet, followed by the kombu seaweed sheet. Stir well and cook for 5 minutes.
Pour in the vegan seafood stock and bring the mixture to a simmer. Let it cook for an additional 10 minutes to allow the flavors to meld together.
Remove the kombu seaweed and discard it. Add the cooked scialatielli pasta to the skillet and toss to combine with the sauce.
Add salt and black pepper to taste, stirring well to ensure the pasta is well coated.
Finish by stirring in the chopped parsley and a squeeze of lemon juice for brightness.
Serve the Vegan Scialatielli Frutti di Mare hot, garnished with additional parsley and lemon wedges if desired.
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3005 mg | 131% | |
| Total Carbohydrate | 298.0 g | 108% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 22.5 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2103 mg | 45% | |
*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.
