Link copied!Pasta with Vegan Scallops, Sauce Alfredo and Baby Spinach
by:
Vegan.io
October 22, 2017
Recipe Box
Pasta with Vegan Scallops, Sauce Alfredo and Baby Spinach recipe shared by Matt from Vegan.io.
Pasta with Vegan Scallops, Sauce Alfredo and Baby Spinach
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
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)
Directions:
- Preheat a big pot of water to boil the whole grain spaghetti for 6-8 minutes.
- 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.
- 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.
- Mix the nutritional yeast and the salt with the tapioca starch and add it to the almond milk.
- 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.
- Add the cooked pasta, scallops and the baby spinach to the alfredo sauce and mix everything well before serving.
Notes:
Calories: 563 Fat: 17g Saturated fat: 1g Carbohydrates: 76g Sugar: 6g Sodium: 1741.5mg Fiber: 15g Protein: 27g Cholesterol: 0mg
Calories: 563 Fat: 17g Saturated fat: 1g Carbohydrates: 76g Sugar: 6g Sodium: 1741.5mg Fiber: 15g Protein: 27g Cholesterol: 0mg
Nutrition Facts (Per Serving)
358
Calories
16g
Protein
11g
Fat
52g
Carbs
"Nutrition values are approximate estimates. Actual facts may vary depending on ingredient brands and preparation methods."
Recipe Rating
Average Rating
4.0 / 5
