Umami-rich mushrooms and briny capers replicate the flavors and textures of tuna, anchovies, and clams in this recipe from the Eating for the Planet Cookbook. Try a chunky pasta variety, such as cavatappi for maximum sauce clingage.
What you need:
1 pound pasta
2 tablespoons vegan butter
2 tablespoons olive oil
1 medium onion, chopped
4 green onions, trimmed and thinly sliced
4 cloves garlic, finely chopped
1 pound mixed mushrooms, such as cremini, shiitake, and oyster, roughly chopped
½ cup thinly sliced sundried tomatoes
3 tablespoons capers
1 sheet nori, crumbled or finely chopped
Juice of 1 lemon
1 tablespoon soy sauce
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes
1 cup chopped parsley
Nutritional yeast or vegan parmesan, for serving
What you do:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, reserving ½ cup of cooking liquid.
- In a cast-iron skillet over medium heat, warm butter and oil. Add onion and sauté for 5 minutes, or until softened. Add green onions and stir, cooking until onions start to brown, about 5 minutes. Add garlic and sauté for 1 minute. Add mushrooms and stir occasionally, cooking until browned and caramelized, about 5 minutes.
- Add tomatoes, capers, nori, lemon juice, soy sauce, salt, pepper, and red pepper flakes and stir, letting flavors come together, about 5 minutes. Slowly add some pasta cooking liquid to reach desired consistency. Add parsley right before folding sauce in with pasta. Top with nutritional yeast or vegan parmesan and serve warm.
Photo credit: Emily Lavieri-Scull
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