Vegan Squid Ink Pasta
Dive into the briny depths of flavor with this Vegan Squid Ink Pasta, a show-stopping dish that marries bold, ocean-inspired taste with plant-based ingredients. Instead of traditional squid ink, this recipe uses activated charcoal powder or black garlic paste for that signature inky allure, while crushed nori sheets impart a subtle, seaweed-infused umami. Perfectly al dente spaghetti is tossed in a silky sauce of garlic, shallots, capers, vegan butter, and a hint of spice from optional red chili flakes, creating a balanced dish that’s both rich and light. Ready in just 35 minutes, this vegan and optionally gluten-free pasta is an elegant option for weeknight dinners or special gatherings. Serve with a sprinkle of fresh parsley for a pop of color and flavor, and savor every bite of this plant-powered gourmet experience!
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Recipe Information
Ingredients
- 400 g Dried spaghetti (vegan and gluten-free if needed)
- 3 tbsp Olive oil
- 4 cloves Garlic, minced
- 1 medium Shallot, finely chopped
- 1 tsp Activated charcoal powder or black garlic paste
- 120 ml Vegetable broth
- 2 sheets Nori sheets (seaweed), crushed into flakes
- 2 tbsp Vegan butter
- 2 tbsp Capers, drained
- 0.5 tsp Red chili flakes (optional)
- 2 tbsp Fresh parsley, chopped
- to taste Salt
- to taste Black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the dried spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté for 2-3 minutes, or until softened and fragrant.
Add the activated charcoal powder or black garlic paste to the skillet and stir well to combine, creating a uniform black sauce base.
Pour in the vegetable broth and stir to loosen the sauce. Allow it to simmer for 2-3 minutes to meld the flavors.
Toss in the crushed nori flakes, vegan butter, and capers, stirring until the butter is melted and the sauce takes on a slightly creamy texture. If using chili flakes for heat, add them at this stage.
Add the cooked spaghetti to the skillet and toss to coat evenly in the sauce. If needed, stir in a splash of the reserved pasta water to loosen the sauce and help it adhere to the pasta.
Season with salt and freshly ground black pepper to taste.
Transfer the pasta to serving plates and garnish with freshly chopped parsley. Serve immediately while warm, and enjoy your ocean-inspired vegan squid ink pasta!
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3326 mg | 145% | |
| Total Carbohydrate | 323.6 g | 118% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 13.7 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1167 mg | 25% | |
*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.
