Vegetarian Vongole Pasta
Indulge in the vibrant flavors of Vegetarian Vongole Pasta, a delightful twist on the classic Italian seafood dish that replaces clams with a medley of oyster mushrooms and hearts of palm for a plant-based feast. This recipe combines tender spaghetti with a garlicky olive oil sauce, fragrant red chili flakes, and a splash of dry white wine for a touch of elegance. The mushrooms add a meaty texture, while hearts of palm mimic the briny flavor of seafood, creating a harmonious vegetarian alternative. A dash of lemon zest and fresh parsley highlights the dish’s bright and zesty notes, perfect for pairing with a side of crusty bread. Ready in just 35 minutes and easy to prepare, this vegan-friendly recipe is a crowd-pleaser for pasta lovers and a standout choice for meat-free meals. Whether served with lemon wedges for a citrusy accent or savored as-is, this Vegetarian Vongole Pasta promises to impress at every table.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic cloves, thinly sliced
- 0.5 teaspoons red chili flakes
- 250 grams oyster mushrooms, cleaned and torn into strips
- 200 grams hearts of palm, drained and sliced into rings
- 120 milliliters dry white wine
- 120 milliliters vegetable stock
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoons lemon zest
- to taste salt
- to taste black pepper
- lemon wedges (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the spaghetti. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red chili flakes, cooking for 1-2 minutes until fragrant but not browned.
Add the oyster mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown slightly.
Stir in the hearts of palm and cook for an additional 2 minutes to heat through.
Deglaze the skillet by pouring in the white wine. Simmer for 2 minutes to let the alcohol evaporate.
Add the vegetable stock to the skillet and simmer for another 2-3 minutes to slightly reduce the sauce. Season with salt and black pepper to taste.
Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly in the sauce. Add a splash of the reserved pasta water, if needed, to loosen the sauce.
Stir in the fresh parsley and lemon zest, and adjust seasoning if necessary.
Serve immediately with optional lemon wedges on the side for an extra burst of citrus.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3951 mg | 172% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 12.3 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2352 mg | 50% | |
*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.
