Vegan Vongole Pasta
Indulge in the rich, ocean-inspired flavors of Vegan Vongole Pasta, a delectable plant-based twist on the classic Italian dish. This recipe features tender slices of king oyster or shiitake mushrooms, which mimic the texture of clams, paired perfectly with a creamy, nori-infused sauce that delivers a subtle hint of the sea. A splash of vegan-friendly dry white wine and fresh lemon juice adds a bright, zesty kick, while garlic, shallots, and fresh parsley elevate the aroma and flavor. Perfectly al dente spaghetti serves as the base for this comforting yet elegant dish, ready in just 40 minutes. Whether you're plant-based or simply seeking a lighter seafood-inspired meal, this dairy-free, egg-free, and optionally gluten-free pasta dish is a crowd-pleasing choice. Finish it off with optional briny kalamata olives or capers for an extra savory touch and serve it piping hot for an unforgettable dining experience.
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Recipe Information
Ingredients
- 400 grams spaghetti (gluten-free if preferred)
- 200 grams king oyster mushrooms (or shiitake mushrooms)
- 3 tablespoons olive oil
- 4 units garlic cloves, minced
- 1 unit shallot, finely chopped
- 120 milliliters dry white wine (vegan-friendly)
- 200 milliliters unsweetened plant-based cream (cashew cream or oat cream)
- 1 sheet nori sheet (finely crumbled or powdered)
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 50 grams kalamata olives, halved (optional)
- 1 tablespoon capers (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
Clean the king oyster mushrooms and slice them into thin rounds to resemble clam shapes. If using shiitake mushrooms, slice them into strips.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until lightly browned and tender. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and chopped shallot for 2-3 minutes until fragrant and slightly softened.
Deglaze the pan by pouring in the vegan-friendly dry white wine. Let it simmer for 2-3 minutes, allowing the alcohol to cook off.
Stir in the plant-based cream, crumbled or powdered nori sheet, lemon juice, sea salt, and black pepper. Mix well to combine and simmer for another 2-3 minutes to thicken slightly.
Return the cooked mushrooms to the skillet and toss them in the sauce. Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Taste and adjust seasoning as needed. Stir in the optional kalamata olives and/or capers for added briny flavor.
Finish with a sprinkle of fresh parsley on top before serving. Enjoy your Vegan Vongole Pasta hot!
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3440 mg | 150% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 8.4 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1425 mg | 30% | |
*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.
