Vegetarian Linguine with Clams
Elevate your pasta night with this inventive twist on a classic: Vegetarian Linguine with Clams. Designed for plant-based eaters, this recipe combines tender linguine with a savory vegetarian clam-flavored broth, offering all the briny essence of the original dish without the seafood. Infused with the bold flavors of garlic, shallots, and a splash of white wine, the sauce is brought to life with vegan clam pieces or hearty king oyster mushrooms. Cherry tomatoes add a pop of sweetness, while fresh parsley and a hint of lemon zest brighten the dish. Ready in just 35 minutes, this quick and wholesome pasta is perfect for weeknight dinners or casual entertaining. Rich in flavor yet simple to prepare, it’s a must-try for vegetarians craving a taste of the sea!
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 shallots, finely chopped
- 1 cup vegetarian clam-flavored broth
- 0.5 cup dry white wine
- 1 cup vegan clam pieces or king oyster mushroom slices
- 1 cup cherry tomatoes, halved
- 0.5 teaspoon red pepper flakes
- 0.5 cup fresh parsley, chopped
- 1 lemon, zested and juiced
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add olive oil. Once hot, sauté minced garlic and shallots until fragrant and translucent, about 2 minutes.
Add the vegetarian clam-flavored broth and white wine to the skillet. Bring to a simmer and cook for 5 minutes, allowing the liquid to reduce slightly.
Incorporate the vegan clam pieces or king oyster mushroom slices and cherry tomatoes into the skillet. Cook until the tomatoes are softened and the mushroom slices are tender, around 5 minutes.
Stir in red pepper flakes, lemon zest, and juice, letting simmer for an additional minute.
Add the cooked linguine to the skillet, tossing with tongs to coat the pasta in the sauce evenly. Season with salt and black pepper to taste.
Garnish with fresh chopped parsley before serving.
Serve hot with an additional wedge of lemon if desired.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 4342 mg | 189% | |
| Total Carbohydrate | 232.9 g | 85% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 20.4 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3088 mg | 66% | |
*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.
