Vegan Pasta allo Scoglio

Name: Vegan Pasta allo Scoglio
Prep time: 30 min
Cook time: 9 min
Total time: 40 min
Yield: 4
Ingredients: 320g (11,3 oz) Barilla® Spaghetti No. 5; 150g Cashew Nuts, soaked and drained; 2 sheets Nori Algae, powder; 120ml Vegan Non Alcoholic White Wine; 20g Capers; 15g Dry Raisins; 20g Pine Nuts; 250g Tomato Pulp; 15g Mustard Cream; as required Kombu Water; 10g Kombu Seaweed; 1.5l Water; 150g Tomatoes, seeded and cut into strips; 30g Toasted hazelnuts; to taste Pink Pepper; 20g Parsley, Chopped; 1 Bunch Basil, roughly torn; to taste Pistachio Grains; optional Chili Oil or Crushed Chili Flakes or Samphire, finely chopped

Traditional

Gluten-Free

Kosher

Halal

Lactose-Free

Open

Vegan

Vegan Pasta allo Scoglio

40 minutes

Looking for a delicious and easy-to-make seafood pasta dish that can serve four people? Look no further than this Spaghetti allo scoglio recipe that is sure to please. With fresh seafood, fragrant herbs, and juicy tomatoes, this dish is bursting with Italian flavors that will delight your taste buds. Plus, it's quick and easy to prepare, taking just 30 minutes for preparation and 9 minutes for cooking.

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Ingredients

4 servings

320g (11,3 oz)Barilla^® Spaghetti No. 5

150gCashew Nuts, soaked and drained

2 sheetsNori Algae, powder

120mlVegan Non Alcoholic White Wine

20gCapers

15gDry Raisins

20gPine Nuts

250gTomato Pulp

15gMustard Cream

as requiredKombu Water

10gKombu Seaweed

1.5lWater

150gTomatoes, seeded and cut into strips

30gToasted hazelnuts

to tastePink Pepper

20gParsley, Chopped

1 BunchBasil, roughly torn

to tastePistachio Grains

optionalChili Oil or Crushed Chili Flakes or Samphire, finely chopped

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

Here are the six easys steps for a vegan seafood pasta recipe:

Step 2

Soak overnight or boil the cashew nuts for 30 minutes. Chop the cashew nuts into 1 cm cubes.

Step 3

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

Step 4

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

Step 5

Add the tomato cut into strips and sauté for 2 minutes. Deglaze with white wine, then add the tomato pulp and let it cook for 5 minutes. Add 2 shredded nori sheets, and samphire chopped finely (optional) and cook for another 5 minutes. Season with salt and pepper and add cooking water to adjust the density.

Step 6

Cook the pasta al dente in boiling salted water.

Step 7

Drain the pasta, add it to the sauce, and sauté.

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking , and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.

Vegan Pasta allo Scoglio

Vegan Pasta allo Scoglio

Open Recipes

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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