Spaghetti allo scoglio Vegan

Name: Spaghetti allo scoglio Vegan
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 320g Barilla Spaghetti No.5x; 250g Tomato pulp; 120g Cashew nuts, soaked and drained; 120ml Vegan white wine; 20g Capers; 20g Pine nuts; 15g Dry raisins; 15g Mustard cream; 2 Sheets nori algae, shredded; KOMBU WATER; 10g Kombu seaweed; 1.5L Water; 150g Tomatoes, seeded and cut in strips; 40ml Extra Virgin Olive Oil; 1 Garlic clove; 1 Bunch basil, roughly torn; TIP Salt and pepper; TIP Optional: chilli oil or chilli flakes

Traditional

Open

Lactose free

Kosher

Spaghetti allo scoglio Vegan

1 hours 20 minutes

Vegan

Mediterranean cuisine is known for its abundant use of fresh seafood in their dishes, but what if you're a Vegan or want to incorporate more plant-based meals into your diet? Look no further than this Vegan pasta allo scoglio recipe, a seafood alternative made with tomato-based sauce and a variety of nuts and seaweed to mimic the flavours of the sea.

Open Recipes

The world is becoming more inclusive. Food should too. More Open Recipes coming soon.

Ingredients

4 servings

320gBarilla Spaghetti No.5x

250gTomato pulp

120gCashew nuts, soaked and drained

120mlVegan white wine

20gPine nuts

15gDry raisins

15gMustard cream

2Sheets nori algae, shredded

KOMBU WATER

10gKombu seaweed

150gTomatoes, seeded and cut in strips

40mlExtra Virgin Olive Oil

1Garlic clove

1Bunch basil, roughly torn

TIPSalt and pepper

TIPOptional: chilli oil or chilli flakes

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Boil the cashew nuts for 30 minutes (alternatively you can soak them overnight). Drain and chop into 1cm cubes.

Cashew nuts

Step 2

Soak the kombu for 30 minutes in a pot with 1.5 litres of water. Turn on the heat and gently simmer for 30 minutes to obtain the kombu broth.

Step 3

Sauté the garlic in the oil over medium heat. Add the cashew, raisins, pine nuts, and capers. Keep adding up to 4 ladles of Kombu water while cooking.

Step 4

Add the tomato strips and sauté for 2 minutes. De-glaze with white wine, then add the tomato pulp and let it cook for 5 minutes. Add 2 shredded nori sheets and chilli flakes if desired, and cook for another 5 minutes. Season with salt and pepper and add cooking water to adjust the density of the sauce.

Step 5

In a large pot of boiling salted water, cook the Spaghetti al dente according to package instructions.

Step 6

Drain the pasta, add it to the sauce, and sauté together. Serve hot and enjoy.

Suggestion

Seafood alternatives are a great way to enjoy the flavours of the sea while adhering to a Vegan or plant-based diet. This Vegan pasta allo scoglio recipe is a perfect example of how you can create a traditional Italian seafood dish with a twist. Using nuts, seaweed, and a tomato-based sauce, this dish will leave you satisfied and craving more. So, give it a try and enjoy a delicious Vegan meal inspired by Mediterranean cuisine.

Spaghetti allo scoglio Vegan

Spaghetti allo scoglio Vegan

Open Recipes

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

You may also like

Spaghetti allo scoglio Open

Spaghetti allo scoglio Kosher

Spaghetti allo scoglio Halal

Spaghetti allo scoglio Gluten-free

Spaghetti allo scoglio Traditional

Spaghetti allo scoglio Lactose-free