Vegetarian Mentaiko Pasta
Indulge in the rich, umami-packed flavors of Vegetarian Mentaiko Pasta, a plant-based twist on the Japanese classic. This quick and easy recipe transforms the creamy, spicy essence of mentaiko (pollock roe) using a delectable blend of vegan-friendly ingredients. A luscious sauce made from vegan mayo, sriracha, chickpea miso paste, and toasted nori coats perfectly cooked spaghetti or linguine, while a hint of lemon juice and fresh cherry tomatoes add brightness to every bite. Topped with chopped parsley and a sprinkle of sesame seeds for crunch, this dish is a satisfying, dairy-free, and pescatarian-free delight. Perfect for busy weeknights, it comes together in just 25 minutes, making it a flavorful and effortless comfort meal you'll crave again and again.
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Recipe Information
Ingredients
- 250 grams spaghetti or linguine
- 2 tablespoons olive oil
- 2 tablespoons vegan butter
- 2 tablespoons shredded nori (seaweed)
- 3 tablespoons vegan mayo
- 1 tablespoon sriracha sauce
- 1 teaspoon chickpea miso paste
- 1 teaspoon soy sauce
- 1 teaspoon white sesame seeds
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
- 100 grams cherry tomatoes, halved
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and then drain the pasta.
In a large non-stick pan, heat the olive oil and vegan butter over medium heat. Once melted, add the shredded nori and toast lightly for about 30 seconds.
In a separate small bowl, combine vegan mayo, sriracha sauce, chickpea miso paste, soy sauce, white sesame seeds, and freshly ground black pepper. Stir well to create a smooth sauce.
Add the pasta to the pan with the toasted nori, reducing the heat to low. Pour in the prepared sauce, and toss the pasta to coat evenly, adding reserved pasta water gradually until you reach the desired creaminess.
Stir in the lemon juice and continue to mix well. Add the cherry tomatoes and gently toss to combine, allowing them to warm through in the sauce.
Divide the pasta among serving plates. Garnish with freshly chopped parsley.
Serve the Vegetarian Mentaiko Pasta immediately, sprinkled with additional nori or sesame seeds if desired.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.2 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 505 mg | 11% | |
*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.
