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.