clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan “Scallop” Cream Sauce Pasta

  • Author: Liv B
  • Total Time: 30 minutes
  • Yield: 2-3 servings


Buttery, luscious garlic cream sauce tossed over spaghetti with seared vegan king oyster mushroom “scallops”.


For the “Scallops”:

  • 56 king oyster mushrooms, sliced into rounds about 1 inch thick, to get 14 vegan “scallops”
  • 2 tbsp vegan butter or oil
  • pinch of salt and pepper

For the Pasta:

  • 200g dry spaghetti
  • 2 tbsp vegan butter
  • 2 cloves garlic, minced
  • 1/4 cup veggie broth or water
  • 3/4 cup vegan cream or full-fat coconut milk (in a pinch you can use any nondairy milk but it will be less creamy)
  • 1/4 cup vegan parmesan
  • optional: fresh parsley for garnish


  1. Boil a large pot of water and cook spaghetti according to package directions, until al dente.
  2. To a large frying pan on medium-high heat, add vegan butter or oil. When sizzling, add mushroom rounds and sear about 5 minutes per side or until golden brown. Remove from pan and set aside. Add pan back to medium heat.
  3. Add vegan butter and garlic and fry about 2 minutes, until fragrant. Add broth and vegan cream and stir to combine. Let simmer a few minutes, until thickened slightly. Add the parm and stir until melted.
  4. Add drained pasta and “scallops” back to pan and toss to coat in sauce. Top with fresh parsley and black pepper. Serve.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.