Swirling with the earthy elegance of pan-seared mushrooms and the silky bite of perfectly cooked pasta, this Mushroom Scallop Pasta recipe invites you on a flavor journey that feels equal parts Amalfi Coast and cozy Southern kitchen.
I first made this dish after a trip to Lisbon, inspired by their love of seafood and savory broths. For a complete flavor ensemble, pair it with Potion Punch for a bright citrus lift and Cabbage and Pea Salad for that snappy, garden-fresh contrast.
Scallops caramelized just right can rival the drama of a flambee—minus the flames. This pasta is forgiving with swaps (think oyster mushrooms or chickpeas) and encourages you to experiment, explore, and enjoy your own chef’s journey right from your kitchen.
Flavor Bomb Alert!
- I first made this pasta on a chilly evening after a long market walk—scallops and king oyster mushrooms were a spontaneous buy, and they made magic happen.
- The texture contrast of seared scallops and silky pasta feels fancy but comes together fast, which is perfect for busy weeknights.
- I’ve swapped scallops with seared tofu or marinated eggplant—still stunning, especially with chili flakes and lemon zest.
- Honestly, this dish helped me eat lighter while feeling full—less cream, more umami, better balance.
- That moment when the garlic hits the hot pan with the mushrooms? Smells like dinner and a dream vacation.
Mushroom Scallop Pasta Recipe
Mushroom Scallop Pasta is a rich, elegant dish that brings a seafood-inspired touch to plant-based dining. King oyster mushrooms mimic scallops with their tender texture and golden sear, while a white wine and caper sauce adds depth. Tossed with pasta and fresh spinach, it’s indulgent yet balanced.
Ingredients
- 2 tbsp olive oil
- pinch flaky sea salt
- 200 ml white wine
- 4 king oyster mushrooms
- small bunch fresh dill
- 70 g baby spinach
- 2 cloves garlic
- ¼ tsp ground black pepper
- 1 shallot
- ½ tsp lemon
- 2 tbsp capers
- 250 g pasta
- 2 tbsp nutritional yeast
Instructions
- Trim the flat top and bottom ½ cm of each king oyster mushroom and save the offcuts for another dish.
- Slice the stems into round scallop-like pieces, remembering they will shrink when cooked.
- Heat 1 tablespoon of olive oil in a large frying pan over medium heat, then add the mushroom slices.
- Sear on each side until golden brown, then transfer them to a plate.
- Using the same pan, add the remaining 1 tablespoon of olive oil and heat over medium.
- Sauté the shallot until translucent, then stir in the minced garlic and cook for another couple of minutes.
- Add capers and pour in the white wine carefully, as the pan may sizzle.
- Stir well, reduce the heat to low, and let it simmer for 5-10 minutes.
- Meanwhile, bring a medium saucepan of salted water to a boil.
- Add the pasta and cook until al dente, stirring occasionally.
- Once the wine sauce has reduced, ladle about 150-170ml of boiling pasta water into the pan.
- Bring it to a simmer, then add the seared mushroom "scallops," spinach, nutritional yeast, lemon juice, dill, salt, and pepper.
- Stir gently, being careful not to break the mushrooms, and let it simmer for another 5-10 minutes until the sauce thickens and turns glossy.
- If the sauce thickens too much, add a little more pasta water.
- Drain the pasta and mix it into the pan, stirring to coat everything evenly.
- Remove from heat and serve immediately with extra black pepper and a drizzle of olive oil.
Notes
- A dry white wine enhances the sauce’s depth; avoid sweet varieties.
- If it thickens too quickly, add small amounts of pasta water until smooth.
- Press the mushroom slices lightly while searing to achieve a deeper golden crust.
| Nutrition | Value |
| Calories | 297kcal |
| Carbohydrates | 20g |
| Fibre | 6g |
| Fat | 15g |
| Protein | 8g |
