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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.
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Cook Time 40 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 2 people
Calories 297 kcal

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.