Vegetarian Pasta Vongole
Elevate your dinner game with this Vegetarian Pasta Vongole, a plant-based twist on the classic Italian seafood dish. Featuring earthy king oyster mushrooms sliced to mimic clams, this recipe reimagines traditional flavors with a satisfying umami kick. A savory combination of garlic, shallots, white wine, and vegetable stock creates a rich sauce enhanced by seaweed flakes for a subtle hint of the ocean. Bright notes of fresh lemon zest and parsley add a vibrant finish, while the al dente spaghetti ties it all together. Perfect for family meals or elegant entertaining, this quick and easy pasta recipe arrives on your table in just 45 minutes, offering a delicious and sustainable alternative for seafood lovers. Vegan-friendly, hearty, and packed with flavor, this dish is sure to impress.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 400 grams spaghetti
- 200 grams king oyster mushrooms
- 250 milliliters vegetable stock
- 2 whole shallots
- 4 whole garlic cloves
- 60 milliliters olive oil
- 125 milliliters white wine
- 1 whole lemon
- 30 grams parsley
- 2 tablespoons seaweed flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta cooking water.
While the pasta is cooking, clean the king oyster mushrooms and slice them into thin, clam-like shapes.
Peel and finely chop the shallots and garlic cloves.
In a large pan, heat half of the olive oil over medium heat. Add the shallots and garlic, sautéing until shallots are translucent, about 3 minutes.
Add the sliced mushrooms to the pan and cook for about 5-7 minutes, stirring frequently, until they begin to brown.
Pour the white wine into the pan and allow it to simmer for 2-3 minutes until reduced slightly.
Stir in the vegetable stock and seaweed flakes, then bring to a gentle simmer for another 5 minutes. This will infuse the mushrooms with a subtle ocean flavor.
Add the cooked spaghetti to the pan along with the reserved pasta water, sea salt, and black pepper. Toss everything together to combine and coat the pasta evenly.
Zest half of the lemon directly over the pasta and squeeze the juice from the whole lemon into the pan. Toss again to distribute the lemon flavor.
Chop the parsley roughly and sprinkle it over the pasta before serving.
Drizzle the remaining olive oil over the dish, give it one last toss, and serve hot.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 14.0 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1820 mg | 39% | |
*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.
