Vegan Scallops with Buttery Angel Hair Pasta is light, lemony, garlicky, and absolutely divine!
Oyster king mushrooms are the real star of the show in this dish. The stem of these mushrooms has a chewy texture that is shockingly similar to scallops and they absorb all of the flavors of whatever they are cooked in, making them the perfect substitute for scallops in this classic seafood-style dish.
GET READY TO BE AMAZED!
This classy dish combines a rich garlic butter sauce with zesty lemon and a savory melt-in your-mouth vegan parmesan in angel hair pasta and tops it off with seasoned and seared king oyster mushrooms shaped into scallops. This mind-blowing substitute for scallop absorbs the rich flavors from the olive oil and the butter sauce and is so chewy and satisfying. Complete the experience with a glass of chilled white wine for a truly unforgettable date night.
HOW TO MAKE VEGAN SCALLOPS WITH BUTTERY ANGEL HAIR PASTA
First, cut the stems of the oyster mushrooms into 1 inch pieces trimming the tough woody part of the stem and saving the tops for another dish. I cut mine into crescent shapes for the extra large pieces. Next, brown the mushrooms in a skillet with olive oil and season with salt and pepper.
Cook the angel hair pasta in boiling water, reserve about 1 cup of the pasta water before draining.
Then, add the butter and garlic to the pan and cook for one minute. Add the lemon juice and parsley and turn off the heat. Next, add the drained pasta, the vegan parmesan, and lemon zest to the pan. Mix everything together and serve with extra vegan parmesan sprinkled on top.
It’s that easy!
INGREDIENTS IN VEGAN SCALLOPS WITH BUTTERY ANGEL HAIR PASTA
King Oyster Mushrooms: You can find these at your local Asian grocery store. Pick ones that are about the same size as a typical scallop. I could only find really large ones, so I just cut them into cute crescent shapes. You can save the tough woody part of the stem for a mushroom stock and you can also save the tops for another dish, you won’t need them in this recipe.
Angel hair pasta: Also known as “capellini” is a thin variety of pasta. It has a delicate, light texture that easily absorbs the flavors of what its cooked in. This pasta cooks in about 3 – 4 minutes, so much faster than your typical variety.
Garlic: Garlic lovers, this dish is for you! I only used three cloves of garlic for this recipe, which imparted a lovely, balanced flavor in the dish, but feel free to add more if you really want the garlic to stand out.
Lemon: Lemon juice and lemon zest really make this feel like a dish you would find at a fancy seafood restaurant. It adds the light and zesty flavor profile to the dish.
Parsley: I packed a a half cup of fresh, chopped parsley (leaves and stems) into this dish which gives is a subtle and light herby flavor.
Vegan Parmesan Cheese: This vegan parmesan cheese is a staple in my house. I always make sure to have its simple ingredients on hand so I can make for any dish: cashews, nutritional yeast, salt and garlic. Blend these in the food processor until it turns into a fine meal texture. Avoid blending too long or you’ll end up with a paste (think cashew butter).
FAQs FOR VEGAN SCALLOPS WITH BUTTERY ANGEL HAIR PASTA
I can’t find king oyster mushrooms. What else can I sub?
You can use canned hearts of palm instead.
I’m allergic to nuts. What can I use instead of cashews for the vegan parmesan?
For a nut-free version, use sunflower seeds, pepitas, or hemp seeds instead.
Can I make this dish gluten free?
Yes! Just sub the angel hair pasta for a gluten free pasta of your choice.
How well does this dish store?
This dish last for several days in the refrigerator.
Vegan Scallops with Buttery Angel Hair Pasta
Ingredients
- 1 lb King oyster mushroom stems removed, sliced into 1 inch thick scallops
- 8 oz angel hair pasta
- 4 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup vegan butter
- 3 cloves garlic
- 1/2 tbsp crushed red pepper
- Juice from 1 lemon
- 1/2 cup parsley chopped
- Zest from 1 lemon
Vegan Parmesan Cheese
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- 1/2 tsp garlic powder
Instructions
- First, make the vegan parmesan cheese by blending the raw cashews, nutritional yeast, salt, and garlic powder in a food processor. Mix until it becomes like a fine meal texture, but be careful not to over mix as it will turn into a paste.
- Cut off the tough ends of the king oyster mushrooms. Cut the remaining stem into 1 inch, scallop shaped pieces. (You can save the ends for a mushroom stock and save the caps for use in another mushroom dish like a stir fry.)
- Bring a large pot of lightly salted water to a boil. Add angel hair pasta and cook, uncovered, for 4 to 5 minutes or until al dente. Reserve 1 cup of the pasta water before draining.
- Preheat your skillet over medium heat and add the olive oil. Once the olive oil is heated up (it should be shimmering) add the mushroom scallops. Season with salt and pepper. Cook for about 4 minutes on each side. The mushrooms should be golden brown on each side.
- Add the vegan butter, garlic, and crushed red pepper, and cook for about 1 minute. Add the lemon juice and parsley to the skillet and turn off the heat. Add the drained pasta to the skillet and stir in the lemon zest and about ¾ of the vegan parmesan. Season with salt and pepper to taste.
- Add pasta water one tablespoon at a time until the sauce is at your desired consistency.
- Serve with extra parmesan cheese sprinkled on top.
DID YOU MAKE THIS RECIPE?
If you made Vegan Scallops with Buttery Angel Hair Pasta, I would really appreciate it if you could comment and leave a rating below. You can also share a photo and tag me on Instagram @thesunshinevegankitchen. I would love to hear all about your experience. Thank you so much!
Just tried it today, and it was absolutely delicious! Loved the texture of king oyster mushrooms and how well they soaked up the seasoning & sauce. I feel garlic, lemon, and parsley make this a quintessential summer dish, but I will be making it year round! Thank you for sharing the lovely recipe.
Thanks so much for the glowing review! I’m glad you enjoyed it 🙂
Delicious and simple to execute recipe! I had my doubts about the “cheese,” but it turned out really tasty and having a little extra to top afterward was a nice touch.
Thank you!! It’s my go to topping for any kind of pasta dish!