Vegetarian Squid Ink Pasta
Dive into the bold and vibrant flavors of Vegetarian Squid Ink Pasta, a plant-based twist on a gourmet classic! This stunning dish features vegetarian squid ink pasta paired with a luscious sauce of juicy cherry tomatoes, briny capers, and rich Kalamata olives, all elevated by a splash of vegetarian-friendly squid ink alternative. Aromatic garlic, a touch of red chili flakes, and a zesty hint of lemon bring a delightful balance of heat and brightness, while fresh parsley adds a final burst of herby freshness. Ready in just 30 minutes, this recipe is perfect for weeknight dinners or an impressive yet easy-to-make centerpiece for a special occasion. Whether you're a vegetarian craving the unique drama of squid ink or simply looking for an elegant pasta recipe, this dish is sure to impress!
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Recipe Information
Ingredients
- 400 grams Vegetarian squid ink pasta
- 2 tablespoons Extra-virgin olive oil
- 4 pieces Garlic cloves (minced)
- 300 grams Cherry tomatoes (halved)
- 2 teaspoons Vegetarian-friendly squid ink alternative
- 200 milliliters Vegetable broth
- 2 tablespoons Capers
- 100 grams Kalamata olives (sliced)
- 0.5 teaspoons Red chili flakes (optional)
- 2 tablespoons Fresh parsley (chopped)
- to taste Salt
- to taste Black pepper
- 1 piece Lemon (zested and juiced)
Instructions
Bring a large pot of salted water to a boil. Cook the vegetarian squid ink pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant and lightly golden.
Stir in the halved cherry tomatoes and cook for 5-6 minutes, or until they soften and release their juices.
Add the vegetarian-friendly squid ink alternative to the skillet, followed by the vegetable broth. Stir to combine, allowing the sauce to simmer gently for 2-3 minutes.
Toss in the capers, sliced Kalamata olives, and red chili flakes (if using). Season with salt and black pepper to taste.
Add the cooked pasta to the skillet and toss well to coat in the sauce. Use a splash of reserved pasta water to adjust the consistency, if needed.
Stir in the chopped fresh parsley, lemon zest, and a squeeze of lemon juice. Taste and adjust seasoning as desired.
Divide the pasta among serving plates. Garnish with extra parsley and serve immediately with a wedge of lemon on the side.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5024 mg | 218% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 17.5 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1669 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.
