This one-of-a-kind vegan pasta dish has the umami tastes of matcha and seaweed, and the texture of vegan scallops is delicious. It's a great mix of tastes and textures that is sure to impress!
Ingredients: 200g pasta of choice. 1 cup vegan scallops such as king oyster mushrooms or hearts of palm. 2 tablespoons vegan butter. 1 teaspoon matcha powder. 2 nori seaweed sheets, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley, for garnish.
Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. If you want to use king oyster mushrooms, cut them into rounds. Hearts of palm should be cut lengthwise into thin pieces that look like scallops. The vegan butter and matcha powder should be mixed well in a small bowl. Set a pan on medium heat and add the olive oil. Chop up the nori seaweed and add it to the bowl. Cook for one to two minutes, until the food smells good. Put the vegan scallops in the pan and cook for three to four minutes, until they get a little brown. Put the cooked pasta and seaweed-matcha butter together and mix them well. Add pepper and salt to taste. Take it off the heat and add fresh parsley on top before serving.
Prep Time: 15 minutes
Cook Time: 15 minutes
Echo and Xpect
