Lemon & Garlic Pasta with Mushroom "Scallops"

(UPDATED - original post from May 2021)

A delicious vegan alternative to a light seafood pasta. Perfect for a sunny day.

One of my favourite things about summer is alfresco dining, light pastas and salads, enjoyed with a glass of white or rose wine. And as for dessert maybe a berry galette or homemade ice-cream.

Seafood pastas used to be a go-to pasta for us before we started eating plantbased. One of my favourite seafoods was scallops... so soft, sweat and delicate.

This summery pasta has all the right flavours, and to make this a vegan 'seafood' dish I replaced the scallops with vegan 'scallops', which you will not believe they are not actual scallops.

For all of you who love a lemony, spicy, garlicky, seafood pasta, this vegan pasta dish is for you.

SO, WHAT ARE THESE VEGAN "SCALLOPS" MADE FROM?

These 'scallops' are made from the stems of king oyster mushrooms, which are sliced, marinated and fried until golden and caramelised.

The texture, the taste... it is surprising how similar they are to scallops.

The mushrooms are marinated for about 20 minutes before frying until golden and caramelised. The marinade makes the mushrooms soft and "juicy".

THIS PASTA IS

• lemony

• garlicy

• spicy

• sweet

• fresh

One can't go wrong with classic combinations like lemon, garlic and chilli or peas and seafood (or peas and mushrooms).

WHAT IS THE BEST PASTA TO USE?

I love using linguini, tagliatelle or spaghetti for these kinds of pasta dishes, but you can use any pasta you wish.

For a gluten-free option, use a gluten-free pasta or spiralized courgettes.

VEGAN SEAFOOD ALTERNATIVE

Last week I watched Netflix's Seaspiracy which was a real eye opener. Even though I have not eaten seafood in years, watching this would have definitely made me rethink some dinner choices.

Have you watched it yet?

It is a documentary about the fishing industry and how it is affecting the sea, earth and the climate change. I urge you to watch it. It is frightening but I believe also necessary to know.

Whether you are vegan or simply trying to cut back on seafood consumption this is the perfect pasta dish for that.

OTHER DELICOUS RECIPES YOU MIGHT LIKE

Vegan Rose Sauce Tagliatelle

Aubergine, lentil & mushroom ragu

Grilled zucchini with yoghurt

Hummus & Roasted Tomato Pasta

Hummus & Roasted Tomato Pasta

LEMON & GARLIC PASTA with MUSHROOM "SCALLOPS"

A fabulous alternative to a light seafood pasta. You will not believe these scallops are made from mushrooms. This pasta is perfect for those summer evenings.

Serves 2 - 3

Prep & marinating time: 30min

Cooking time: 15min

Total time: 45 min

INGREDIENTS

FOR THE SCALLOPS

• 2 large or 3 medium king oyster mushrooms

• ½ cup boiling water

• 1 tsp miso paste

• 1 tbsp soy sauce
  

• 1 tsp fresh lemon juice

FOR THE PASTA

• 200g uncooked linguini or pasta of your choice

• ½ small onion, finely diced

• 3 tbsp extra virgin olive oil

• 2 – 3 cloves of garlic, thinly sliced or crushed

• 1 tsp dry red chilli flakes (optional) or more to taste

• zest from 1 lemon

• juice from ½ lemon

• 1 cup fresh or frozen peas

• sea salt & black pepper to taste

• ¼ cup water or white wine

• A handful of fresh parsley or basil

INSTRUCTIONS

FOR THE SCALLOPS

1. Gently brush or wipe away any dirt on the mushrooms. Slice the mushroom into 1 cm thick discs.

2. Using a knife score a crisscross pattern on both sides for the discs.

3. To make the marinade mix the boiling water and miso paste and stir until dissolved. Add the soy sauce and lemon juice and mix again.

4. Add the mushrooms and let them marinade for about 15 min.

FOR THE PASTA

1. Bring a pot of salted water to boil and cook the pasta according to the instructions on the packaging. Add the peas for the last minute of the pasta cooking time.

2. Drain the pasta and peas but reserve 1 cup of the cooking water.

3. Set aside until needed.

4. In the meantime, heat a large sauce pan on high and add 1 tbsp oil. Remove the scallops from the marinade and fry them on each side for 2 - 3 minutes or until golden and caramelised. Remove from the pan and set aside.

5. Add a splash of water to the hot pan and give a quick wipe clean using a kitchen paper towel.

6. Add 2 tbsp oil and add the onions. Sauté the onions on low for 6 - 8 minutes or until cooked.

7. Add the garlic and chilli flakes (if using) and cook for another 2 - 3 minutes.

8. Add the white wine or pasta water. If you are using white wine let it simmer for a few minutes for the alcohol to cook away.

9. Add the lemon zest and lemon juice and season with salt and pepper. Let it simmer for another 1 - 2 minutes.

10. Transfer the pasta and peas into the pan and give a good mix. Add more pasta water as needed.

11. Serve the pasta hot, topped with the scallops, a squeeze of lemon juice, lemon zest, finely chopped herbs ground black pepper and a drizzle of olive oil.