Vegetarian Spaghetti with Clams
Indulge in the savory comfort of Vegetarian Spaghetti with Clams, a plant-based twist on the classic Italian seafood dish. This recipe swaps traditional clams for tender king oyster mushrooms, skillfully diced and sautéed to mimic the texture and flavor of the sea, enhanced with a touch of kelp granules. A luscious sauce made with garlic, shallots, white wine (or vegetable broth), and a hint of red chili flakes perfectly coats al dente spaghetti, creating a dish that’s both light and satisfying. Finished with fresh parsley and a squeeze of lemon juice for a burst of brightness, this vegan-friendly pasta is a delightful option for vegetarians seeking bold, ocean-inspired flavors. Perfect for weeknight dinners or special occasions, this recipe delivers indulgence and sophistication in just 40 minutes.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 8 oz king oyster mushrooms
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 shallot, finely chopped
- 1 cup white wine or vegetable broth
- 1 tsp dried kelp granules (for a sea-like flavor)
- 0.5 tsp red chili flakes
- 0.25 cup fresh parsley, chopped
- 1 tbsp fresh lemon juice
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, prepare the vegan 'clams.' Dice the stems of the king oyster mushrooms into small, clam-like pieces. If you prefer a more authentic look, you can score the mushroom pieces lightly with a knife to mimic the texture of clams.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced mushrooms and a pinch of salt. Sauté for 6-8 minutes until they are golden brown and tender. Remove the mushrooms from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and chopped shallot until fragrant and translucent, about 2 minutes.
Pour in the white wine (or vegetable broth) and stir to deglaze the pan, scraping up any browned bits from the bottom. Add the kelp granules and red chili flakes, and let the mixture simmer for 3-4 minutes to allow the flavors to meld.
Return the cooked mushrooms to the skillet. Stir in the reserved pasta water, a little at a time, until you achieve a silky sauce.
Add the cooked spaghetti to the skillet and toss well to coat the pasta in the sauce. Cook for another 2 minutes so the flavors can come together.
Remove the skillet from the heat and stir in the fresh parsley and lemon juice. Adjust seasoning with salt and black pepper as needed.
Serve the vegetarian spaghetti with vegan clams immediately, garnished with additional parsley and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 9.8 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1681 mg | 36% | |
*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.
