Description
Pasta with vegan scallops, Alfredo sauce and baby spinach.
Ingredients
- 5-¼ ounces, weight Whole Grain Spaghetti
- 3-½ ounces, weight Spinach, Washed
- FOR THE VEGAN SCALLOPS:
- 2 cloves Garlic, Minced
- 3-½ ounces, weight King Oyster Mushroom, Sliced
- ½ Tablespoons Olive Oil
- 2 Tablespoons Soy Sauce
- FOR THE ALFREDO SAUCE:
- ½ Tablespoons Extra Virgin Olive Oil
- 1 whole Medium Shallot, Thinly Sliced
- 1 cup Almond Milk
- 4 Tablespoons Nutritional Yeast
- ½ teaspoons Sea Salt
- ½ teaspoons Tapioca Starch
Preparation
Preheat a big pot of water to boil the whole grain spaghetti for 6–8 minutes.
Mix all the ingredients for the vegan scallops in a small bowl and set aside for 2 minutes. Heat a skillet and fry scallops until golden brown, about 5–8 minutes.
For the alfredo sauce, use a big skillet to saute shallots in olive oil until golden brown. Turn off heat and add almond milk. Mix nutritional yeast, salt, and tapioca starch and add it to the almond milk.
Heat the almond milk again and use a whisk to mix all the ingredients for the sauce well. Bring to a boil and stir while it’s boiling for 1–2 minutes, until the sauce thickens a bit.
Add the cooked pasta, “scallops” and baby spinach to the sauce and mix everything well before serving.
