Plant-Based Seafood Pasta in a Tangy Asian-Style Dressing
Each bite of this deliciously meaty pasta dish is packed with classic Northeastern seafood flavors.
Ingredients
- 1 lb pasta
- 2 tbsp vegan butter
- 2 tbsp olive oil
- 1 chopped medium onion
- 4 sliced green onions trimmed and thinly
- 4 clove chopped garlic finely
- 1 lb chopped mixed mushrooms such as cremini shiitake and oyster roughly
- 1/2 cup sliced thinly sundried tomatoes
- 3 tbsp capers
- 1 chopped sheet nori crumbled or finely
- juice of 1 lemon
- 1 tbsp soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 cup chopped parsley
- nutritional yeast or vegan parmesan for serving
Nutrition
4 servingsInstructions (click to mark complete)
Bring a large pot of salted water to a boil
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, reserving of cooking liquid.
In a cast-iron skillet over medium heat, warm butter and oil
In a cast-iron skillet over medium heat, warm butter and oil. Add onion and sauté for, or until softened. Add green onions and stir, cooking until onions start to brown, about. Add garlic and sauté. Add mushrooms and stir occasionally, cooking until browned and caramelized, about.
Add tomatoes, capers, nori, lemon juice, soy sauce, salt, pepper, and red pepper flakes and stir, letting flavors come together, about
Add tomatoes, capers, nori, lemon juice, soy sauce, salt, pepper, and red pepper flakes and stir, letting flavors come together, about. Slowly add some pasta cooking liquid to reach desired consistency. Add parsley right before folding sauce in with pasta. Top with nutritional yeast or vegan parmesan and serve warm.
Original source: https://vegnews.com/recipes/vegan-seafood-pasta