MUSHROOM SCALLOP CARBONARA

MUSHROOM SCALLOP CARBONARA
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This mushroom scallop carbonara is a must make! It is so simple yet so delicious. Before Reyhan and I went vegan, we were both big seafood lovers. You can imagine how excited we were when we found out we could make scallops out of mushrooms! By using nori (dried seaweed) you can recreate that “seafood” taste without harming any of our finned friends. Mushrooms are something we have just come to love more and more ever since we went vegan. They’re healthy, nutrition filled and so versatile! If you’re not a huge mushroom fan, we suggest trying out recipes like this.

Carbonara is traditionally made using some sort of pork or fatty meat, eggs and cheese. We had to tweak it a bit for obvious reasons but we are happy to say our version came out delicious! We would much rather have this version. Baby king oyster mushrooms mimic the texture of scallops so well, you might forget its vegan! We hope you love this mushroom scallop carbonara pasta dish as much as we did and be sure to tag us if you try it. Enjoy!

We are huge pasta lovers, check out some of our other pasta recipes here!

MUSHROOM SCALLOP CARBONARA

Recipe by plantbasedrelationshipCourse: DinnerCuisine: VeganDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

35

minutes

Ingredients

  • 140 grams uncooked linguine noodles

  • 4 baby king oyster mushrooms

  • 10 cherry tomatoes

  • 2 shallots

  • 3 garlic cloves

  • 4 fresh basil leaves

  • 100 grams veggie bacon

  • 2 tbsp nutritional yeast

  • 1 tsp chilli oil

  • 1/2 tsp ground nori flakes

  • 2 tbsp vegan butter

Directions

  • Prep: Chop mushrooms into scallop shaped pieces. Cut cherry tomatoes into halves. Dice garlic, shallots and veggie bacon. Roughly chop basil leaves. Preheat a large skillet over medium heat and fill a large pot with salted water for your pasta. Set to boil.
  • Pour 1-2 tbsp of oil into the heated skillet. Once oil is heated, add chopped mushroom scallops. You want to get a sear on each side of the scallops. Sprinkle the dried nori flakes overtop of scallops and stir to combine. Add dried pasta to boiling water.
  • Remove scallops from pan and set aside on a plate. Add vegan butter, shallots, veggie bacon and garlic. Stir to combine and sauté for 5 minutes then lower heat to low.
  • Add chopped cherry tomatoes and sauté for 2 minutes before adding strained pasta to the pan. Sprinkle with nutritional yeast and use tongs to gently mix. Add mushroom scallops back into the skillet and drizzle pasta with chilli oil and chopped fresh basil. Use tongs to give it a final toss.
  • Plate pasta, sprinkle with another dash of nutritional yeast serve and enjoy.

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