Vegan Creamy Pasta with Mushroom Scallops
Flavor packed vegan creamy pasta for any night of the week. Very easy to make, but fancy enough for special occasions.
Servings: 4
Ingredients
- 1/2 package bucatini pasta, or other thick spaghetti here's a link to one I like
- 2 tbsp kosher salt
- 1 lb large king oyster mushrooms
- 2 tbsp vegan butter
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp all purpose flour or 2 tsp cornstarch (do not toast)
- 1 cup soy milk (plain and unsweetened) or other plain unsweetened non-dairy milk
- 1 tbsp nutritional yeast
- 1 tbsp mellow miso
- 1/2 cup pasta water + more to make a wetter pasta
- 2 tsp fresh lemon juice
- black pepper
- parsley
- 1/4 cup vegan walnut parmesan cheese tap here for the recipe
Instructions
- Follow the instructions on the back of your pasta to cook. Cooking time will vary depending on the pasta you use.
- Cut off the tough lower 1-1.5 inch of the mushroom stalk (you can feel the difference with a light squeeze). Then slice the mushroom into 1-1.5 inch medallions. You can keep or remove the cap. Use a paring knife to score the cut sides of the mushrooms in a checkered pattern.
- Melt 2 tablespoons of vegan butter in a cast iron large skillet or frying pan over medium-high heat. Add the mushrooms one at a time, cut side down. Sprinkle garlic powder and sea salt over the mushrooms, and then place a heavy lid or another cast iron skillet directly over the mushrooms as they cook. This will draw out the liquid and make them extra meaty. Cook for 8 minutes on medium heat.
- Remove the heavy lid or pan, and add minced garlic to the liquid that now surrounds the mushrooms. Use tongs to flip each mushroom. The cooked side should be golden and slightly crispy around the edges.
- Continue to cook the mushrooms for another 5-10 minutes on medium heat until the mushrooms are tender and both sides are golden. The liquid will mostly evaporate, but do not let the garlic burn. Remove the mushrooms––but leave the sautéed garlic––from the pan and set aside on a plate. You may keep them hot in the oven at 250°F while you finish the sauce.
- In the same pan you cooked the mushrooms, add 2 tablespoons of extra virgin olive oil to the hot pan and garlic. Immediately add flour and let it toast on medium-low heat until slightly tan. Add the soy milk, pasta water, nutritional yeast, and miso. Stir well, and use a fork or other tool to break apart the miso paste and blend. Bring to a light simmer and stir until creamy and thick. Add ½ cup more pasta water if you want a wetter sauce. Keep in mind the pasta will absorb some of the sauce as soon as it is mixed in.
- Add the pasta to the sauce and use tongs to toss and coat every noodle. Season to taste with more salt.
- Serve the vegan creamy pasta with the seared mushroom scallops, a squeeze of fresh lemon juice, and vegan parmesan cheese. I also like to garnish with chopped fresh herbs, parsley, red pepper flakes, and black pepper.
Notes
- Salt your pasta water. It will add flavor to the noodles, and the finished dish.
- Stir the pasta for the first 30 seconds after you've added it to the water. This helps the starches break down and it prevents the noodles from sticking.
- Place a heavy lid, bacon press, or another cast iron skillet directly over the mushrooms as they cook. This will draw out the liquid and make them extra meaty.
- Don't clean the skillet after you've cooked the mushrooms. The used skillet will add more seasoning and flavor to the pasta sauce.
- Make sure to use non-dairy milk that is plain and unsweetened. Do not use coconut milk.
- Keep the mushrooms warm while you make the pasta sauce by placing them in the oven at 250° on an oven safe plate or pan.