Description
Buttery, luscious garlic cream sauce tossed over spaghetti with seared vegan king oyster mushroom “scallops”.
Ingredients
For the “Scallops”:
- 5–6 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
Instructions
- Boil a large pot of water and cook spaghetti according to package directions, until al dente.
- 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.
- 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.
- 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