Pasta with Vegan Scallops, Sauce Alfredo and Baby Spinach
By: Matt
Published: Sunday, October 22, 2017 - 5:27pm

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.

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Pasta with Vegan Scallops, Sauce Alfredo and Baby Spinach