This Vegan Seafood Pasta features a briny sauce made with oyster mushrooms, white wine, and capers. Perfectly cooked spaghetti or linguine is tossed with tempeh and a creamy cashew blend for a delicious plant-based alternative to seafood pasta.
1: Marinate two handfuls of oyster mushrooms with a splash of white wine, 2 tablespoons of capers, and 1 tablespoon of red wine vinegar.
2: Cook spaghetti or linguine in a pot of boiling water.
3: Toss chunks of tempeh in 1 tablespoon of soy sauce and a dash of liquid smoke.
4: Sear mushrooms on high heat for 5 minutes or until browning. Add tempeh and liquid to the pan.
5: Add 1/4 cup lemon juice, 1/4 cup white wine, and lots of pepper. Mix.
6: Blend 1/4 cup of cashews with a little water and add to the pan.
7: Add some pasta water if it thickens too much.
8: Toss cooked noodles in the sauce pan, ensuring that they are all evenly coated.
9: Cook for 1-2 minutes more and top with parmesan of choice.
10: Enjoy!
