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Pasta with Vegan Scallops, Sauce Alfredo and Baby Spinach

Pasta with Vegan Scallops, Sauce Alfredo and Baby Spinach

Hi there. I’m willing to bet you clicked on this Pasta with vegan scallops recipe because the pictures looked divine. Or maybe it was because you love pasta? Whatever the reason, welcome! 

I love pasta dishes. And so does my family. But finding a quality nutritious vegan pasta recipe can be hard. After endless searches, I gave up trying. The other day I had craving for pasta but I still had the same dilemma – no recipe. And then, like a light bulb turning on, it clicked… I can make one! And that’s what I did. 

I am very excited to share this new creation with you. I loved it, my family loved it, and I am hoping you will too. 

oyster mushrooms on a chopping board portrait

All you are going to need to create this masterpiece is 15 minutes (yes, only 15 minutes!) and 12 easily accessible ingredients. If you follow a vegan based diet, you should have most, if not all of these ingredients in your kitchen already.

Traditionally, a pasta dish would come with some form of meat for taste and protein. Obviously, we are not going to add any meat, but that doesn’t mean we lose the nutritional value. In fact, by adding oyster mushrooms as our ‘scallops,’ we’re meeting and perhaps exceeding the health benefits of traditional meat filled pasta recipes. And not to mention they taste divine. Oyster mushrooms are high in protein, zinc, potassium, and calcium just to name a few. They also boast an impressive level of antioxidants.

Fun fact: Oyster mushrooms have been a choice for many for thousands of years. It is said that the Chinese have been using these mushrooms for natural medical remedies for at least the past 3,000 years.

marinated oyster mushroom in a bowl on a chopping board

Pasta with vegan scallops are a perfect lunch or dinner meal as it is:

  • Super healthy! 
  • High in protein – 27g to be exact.
  • A family favourite to be enjoyed by everyone.
  • Very quick and easy to make.

This recipe will make enough for two servings. If you are feeding a family and need more, simply double the amount of ingredients you will need and cook as per the instructions below. For any left overs, simply place them in an airtight container for 24-48 hours. 

baby spinach in a bowl on a chopping board portrait

And there you have it! I hope you enjoy this recipe as much as I do. Be sure to let me know if you try this recipe

by popping a comment in the box below or tag us on Instagram. Happy cooking! 

Liked this recipe and want to see more? Why not check out my ‘Noodles with Tomato, Spinach, and Walnuts’ for another filling, satisfying pasta recipe.

pasta with vegan scallops sauce alfredo and baby spinach landscape

Ingredients
7
Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Gluten, Mushrooms, Soy

Ingredients

US Metric

For the scallops

  • 2 cloves garlic (minced)
  • 3½ oz king oyster mushroom (sliced)
  • ½ tablespoon olive oil
  • 2 tbsps soy sauce

For the sauce alfredo

  • 1 cup almond milk
  • 4 tbsps nutritional yeast
  • ½ tablespoon olive oil
  • ½ tsp sea salt
  • 1 medium shallot (thinly sliced)
  • ½ tsp tapioca starch

For the spaghetti

  • 5¼ oz whole grain spaghetti

For the spinach

  • 3½ oz baby spinach (washed)

Directions

  1. Preheat a big pot of water to boil the whole grain spaghetti for 6-8 minutes.
  2. Mix the all the ingredients for the scallops in a small bowl and set aside for 2 minutes then fry them golden brown in a skillet for about 5-8 minutes.
  3. For the alfredo sauce use a big skillet to saute the shallots in olive oil until golden brown then turn off the heat and add the almond milk.
  4. Mix the nutritional yeast and the salt with the tapioca starch and add it to the almond milk.
  5. Heat up the almond milk again and use a whisk to mix all the ingredients for the sauce well, stir while it's boiling for 1-2 minutes until the sauce thickens a bit.
  6. Add the cooked pasta, scallops and the baby spinach to the alfredo sauce and mix everything well before serving.
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