Pasta with Vegan Scallops, Sauce Alfredo and Baby Spinach

Ingredients

For the scallops
2 cloves garlic (minced)
3 1⁄2 oz king oyster mushroom (sliced)
1⁄2 tablespoon olive oil
2 tbsps soy sauce
For the sauce alfredo
1 cup almond milk
1⁄2 tablespoon extra virgin olive oil
4 tbsps nutritional yeast
1⁄2 tsp sea salt
1 medium shallot (thinly sliced)
1⁄2 tsp tapioca starch
For the spaghetti
5 1⁄4 oz whole grain spaghetti
For the spinach
3 1⁄2 oz baby spinach (washed)

Preparation

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.
.

About

Pasta with Vegan Scallops, Sauce Alfredo and Baby Spinach

Yield:

2 servings

Added:

Sunday, October 22, 2017 - 5:27pm

Creator:

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