Creamy Miso Vegan Scallop Pasta: A Zesty, Umami-Packed Delight

Creamy Miso Vegan Scallop Pasta: A Zesty, Umami-Packed Delight

Craving a restaurant-worthy dish that’s plant-based, creamy, and bursting with flavor? This Creamy Miso Vegan Scallop Pasta is your answer! Featuring golden, pan-seared king oyster mushroom “scallops” nestled in a luscious miso-infused sauce with bright lemon notes, this pasta is a perfect blend of rich umami and refreshing zest. It’s quick to make, feels indulgent, and is sure to impress whether you’re cooking for yourself or a crowd. Let’s dive into this vegan pasta masterpiece that’s as satisfying as it is vibrant!

Why You’ll Love This Creamy Miso Vegan Scallop Pasta

• Rich and Creamy: The miso, nutritional yeast, and vegan cream (optional) create a velvety sauce that clings to every strand of pasta.

• Umami Magic: White miso paste and king oyster mushroom “scallops” bring deep, savory flavors that feel luxurious.

• Bright and Balanced: Lemon juice and zest add a fresh, zesty lift to keep things light and lively.

• Quick and Versatile: Ready in under 30 minutes, and you can use any pasta shape you love!

Ingredients (Serves 2-3)

For the Pasta and Sauce:

• 3 tbsp olive oil

• 4 cloves garlic, minced

• 1 red onion, finely diced

• 1 cup unsweetened soy milk

• 3 tbsp nutritional yeast

• 1 tbsp white miso paste

• ½ tbsp freshly cracked black pepper

• 2 tbsp lemon juice

• Zest of 1 lemon

• ⅓ cup reserved pasta water

• ¼ cup chopped fresh parsley

• ¼ cup vegan cream (optional, for extra creaminess)

• Salt, to taste

• 200-250g pasta of your choice (spaghetti, linguine, or tagliatelle work great), cooked al dente

For the Vegan Scallops:

• 2–3 king oyster mushroom stems, cut into 1-inch rounds

• Olive oil, for searing

• Salt and pepper, to taste

Instructions

1. Prep the Vegan Scallops: Slice the king oyster mushroom stems into 1-inch rounds. Lightly score the tops in a crosshatch pattern to mimic scallops and enhance texture. Heat a splash of olive oil in a skillet over medium-high heat. Sear the mushroom rounds for 2-3 minutes per side until golden and slightly crispy. Season with a pinch of salt and pepper, then remove from the pan and set aside.

2. Sauté the Aromatics: In the same skillet, add 3 tbsp olive oil over medium heat. Sauté the minced garlic and finely diced red onion for 3-4 minutes until softened and fragrant, stirring occasionally to avoid burning.

3. Make the Creamy Sauce: Pour in the soy milk, then stir in the nutritional yeast, white miso paste, black pepper, lemon juice, lemon zest, and vegan cream (if using). Whisk until the sauce is smooth and well combined. If the sauce feels too thick, add the reserved pasta water a little at a time to reach your desired consistency.

4. Toss in the Pasta: Add the cooked pasta to the sauce, tossing gently to coat every strand evenly. Taste and season with salt as needed.

5. Add the Scallops: Gently fold the seared mushroom “scallops” into the pasta, ensuring they’re warmed through and coated lightly in the sauce.

6. Finish and Serve: Remove from heat and sprinkle with chopped parsley and an extra pinch of lemon zest for a burst of freshness. Serve hot, straight from the pan, and savor the creamy, umami-packed goodness!

Tips for Success

• Mushroom Scallops: King oyster mushrooms are ideal for their meaty texture, but if unavailable, try thick slices of portobello or shiitake caps. Press gently while searing to get a nice golden crust.

• Pasta Choice: Long pasta shapes like spaghetti or tagliatelle work beautifully, but short shapes like rigatoni or penne are great too.

• Miso Tip: White miso paste adds a mild, savory depth. If you only have red miso, use a bit less as it’s stronger. Dissolve it in a splash of warm water if it’s clumpy.

• Make It Your Own: Add veggies like spinach, peas, or cherry tomatoes for extra color and nutrition. A sprinkle of chili flakes can add a subtle kick.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of plant-based milk to revive the creaminess.

Why This Pasta Is a Game-Changer

This Creamy Miso Vegan Scallop Pasta is the ultimate comfort food with a sophisticated twist. The king oyster mushroom “scallops” bring a chewy, satisfying bite that mimics the real thing, while the sauce—rich with miso, nutritional yeast, and a touch of lemon—delivers a perfect balance of creamy, tangy, and savory. The parsley and lemon zest add a fresh, vibrant finish that makes every bite sing. It’s quick enough for a weeknight dinner but feels special enough for date night or entertaining. So, grab your favorite pasta and get ready to whip up a dish that’s as delicious as it is beautiful! Have you tried vegan scallops before, or do you have a favorite way to jazz up creamy pasta? Share your thoughts in the comments section on Pinterest —I’d love to hear! and check out our Ultimate Plant-Based Cookbook below. Happy cooking!