Vegan Creamy Pasta with Seared Mushroom Scallops

This sounds like something that would be on a restaurant menu: Vegan Creamy Pasta with Seared Mushroom Scallops. But guess what, it tastes even better, and it’s super easy to make at home. This garlic-y vegan creamy pasta is packed with incredible flavor and texture and comes together in less than 30 minutes. Unlike many vegan cream sauces, this one is 100% nut-free, but creamy and rich. If you’ve never made vegan mushroom scallops before, prepare to have your mind (and taste-buds) blown in the best way possible.

Why we love this vegan pasta

• The ultimate comfort food without the unnecessary dairy
• Quick and easy to make
• Family friendly
• Better taste than restaurant
• Made with nutritious king oyster mushrooms

Star material

King Oyster Mushroom: Nothing replicates the chewy yet tender texture of sea scallops like king oyster mushrooms. Also known as trumpet mushrooms, they are easy to find at your local Asian or international grocery store and are usually very inexpensive (around $2-3 a package). These unique mushrooms have a long thick edible stalk and small smooth caps. Those fleshy stalks are what we prize. They can be prepared in all sorts of ways for mushroom carnitas tacos–grilled, seared, fried, grilled, or even sliced. Use them in pasta, stir-fries, tacos, noodles and soups.

King oyster mushrooms are rich in antioxidants, B vitamins, zinc and potassium. They are a good source of fiber and protein. They have an earthy umami (savory) flavor that is almost nutty.

Pasta: One of the most important ingredients in this recipe is the pasta. Not all are created equal. You don’t have to fly to Italy or buy fresh pasta from your local pasta maker. Instead, opt for high-quality pasta that will be chewy or al dente when cooked. I recommend a long pasta for this vegetarian creamy pasta. My favorite is Whole Foods Brand Bronze-Cut Bucatini ($2.99). I also love the Pici Dritti from Food 52 ($7). Gluten-free pasta works too.

Pasta cooking water: Do not discard all your pasta water. We will use about 1 cup of this for our cream sauce. Pasta water in pasta sauce is 100 times better than plain water because it contains starch from cooked pasta. This starch will help thicken the sauce and stick to the noodles. Reserve at least 2 cups of it so you can add more if you want a wetter sauce.

sauce ingredients

Miso: Even though you won’t use a lot of it, miso is my secret ingredient for making food tastier. You know how many processed and packaged foods use MSG to make it incredibly tasty? Miso does not contain MSG, but has the same umami flavor, richness and saltiness. And a little goes a long way to improve an otherwise simple meal.

Miso is a fermented soybean paste. It comes in many different varieties. You will use mild or yellow miso for this recipe. Chickpea miso works here too. More about miso here.

Nutrition Facts: A combination of nutritional yeast and miso makes a great replacement for dairy in vegan recipes with a cream sauce. Nutritional yeast is an inactive aromatic yeast with lots of flavor. It tastes like cheese, has nuttiness and lots of umami.

Non-dairy milk: Soy milk is my favorite for this recipe. Look for a soy milk that contains only two ingredients: soy beans and water. I buy it at Trader Joe’s. Avoid all non-dairy milk with added sugar or artificial flavors. Almond milk often adds flavor, so keep that in mind. Oat milk is a great choice, as long as it’s plain and not sweet. Homemade cashew milk will also work great. Avoid coconut milk.

how is it

Cook the pasta

First step: This creamy vegan pasta is so easy to make! Follow the directions on the back of your pasta to cook. Cooking time will vary depending on the pasta you use. Quick Tips: 1. Cook the pasta in a large pot of heavily salted water. The salted water will season the noodles and help the water boil a little faster. Use kosher salt, about 2 tablespoons should do. 2. Stir the pasta for the first 30 seconds after you add the water. This helps break down the starch and prevents the noodles from sticking. Drain pasta and drizzle with extra virgin olive oil.

Slice the mushrooms

Step Two: Prepare the king oyster mushrooms. Remove 1-1.5 inches of the tough bottom part of the stalk (you can feel the difference with light pressure). Then cut the mushroom into 1-1.5 inch medallions. You can keep or remove the cap. As you can see in the photo and video, I like to keep mine even though it looks less like a sea scallop. Use a paring knife on the cut side of the mushroom in a checkered pattern. This releases more juice and flavor and re-soaks.

Step Three: Melt 2 tablespoons vegan butter in a large cast iron skillet or frying pan over medium-high heat. Add mushrooms one at a time, cut side down. Sprinkle the garlic powder and sea salt over the mushrooms, and then place a heavy lid or other cast iron skillet directly over the mushrooms while 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 the minced garlic to the liquid now surrounding the mushrooms. Use tongs to flip each mushroom. The cooked side should be golden and slightly crispy around the edges.

Continue to cook on medium heat for another 5-10 minutes until the mushrooms are tender and golden on both sides. Most of the liquid will evaporate, but don’t let the garlic burn. Remove the mushrooms–but the roasted garlic–from the pan and set aside on a plate. You can keep them warm in the oven at 250°F while you finish the sauce.

Make the sauce

Step Four: Make the sauce. In the same pan you prepared the mushrooms, add 2 tablespoons of extra virgin olive oil and the garlic to the hot pan. Immediately add the flour and let it toast over medium-low heat until slightly browned. Add soy milk, pasta water, nutritional yeast and miso. Stir well, and use a fork or other tool to break up and mix the miso paste. Bring to a simmer and stir until creamy and thick. Add ½ cup more pasta water if you want a wetter sauce. Remember that the pasta will absorb some of the sauce as it is mixed.

Step Five: Add the pasta to the sauce and use tongs to toss and coat each noodle. Season to taste with more salt.

Garnish and serve the pasta

Serve vegan creamy pasta with mushroom scallops, fresh lemon juice and vegan parmesan cheese. I like to garnish with chopped fresh herbs, parsley, red pepper flakes and black pepper. Enjoy as is or with a salad, roasted asparagus or broccoli. It also goes well with my super yummy Cauliflower Piccata recipe.

Tips for the Best Vegan Creamy Pasta

• Cook the pasta in a large pot of generously salted water. The salted water will season the noodles and help the water boil a little faster. Use kosher salt, and I’m not talking about a pinch of salt: at least 2 tablespoons should do.
• Stir for the first 30 seconds after adding the pasta water. This helps break down the starch and prevents the noodles from sticking.
• Place a heavy lid or other cast iron skillet on top as the mushrooms cook. This will draw out the liquid and make them extra meaty.
• Do not clean the skillet after you cook the mushrooms. A dirty skillet will add more spice and flavor to the pasta sauce, and you’ll have to wash less dishes.
• Toss the pasta in the sauce using large tongs or a salad server.

How to reheat

This creamy pasta makes delicious leftovers. Simply reheat it in the microwave or oven.

This is my new favorite vegan pasta recipe, but I also love:

Avocado pasta salad with fresh basil and roasted vegetables

Spicy Pasta Arabicata

Vegan Pasta Puttanesca

Mediterranean pasta salad