Vegan Seafood Pasta | ft Chad Sarno

Instructions:

1. Cook the Linguine:
   • Cook the dry linguine in a straight-sided pot with plenty of well-salted, boiling water until al dente.
   • The seasoned water adds flavor to the pasta.
2. Prepare the Mushroom Scallops:
   • Slice the king oyster mushrooms into scallop-sized pieces (larger for scallops, smaller for bay scallops).
   • Score each side of the mushroom slices to help absorb the sauce and create a chewy, scallop-like texture.
3. Sear the Mushroom Scallops:
   • Heat olive oil in a pan over medium-high heat.
   • Sear the mushroom scallops on each side until golden brown and cooked through.
   • Season with salt and pepper.
   • Lower the heat to low-medium and add vegan butter for color and flavor.
   • Set aside when done.
4. Prepare the Sauce Base:
   • Heat olive oil in a deep-sided saute pan over medium-high heat.
   • Add onions and cook until they begin to caramelize.
   • Add cherry tomatoes and cook until they soften and start to melt (2-3 minutes).
   • Add thinly sliced garlic and cook until fragrant.
   • Add Italian chili paste or harissa, if using.
5. Deglaze and Reduce:
   • Deglaze the pan with white wine, scraping up any browned bits from the bottom.
   • Cook the wine down by about half to concentrate the sweetness and acidity.
   • Add vegetable stock, sea salt, and black pepper.
   • Let the sauce reduce for 5-6 minutes to concentrate the flavors.
6. Add Good Catch and Vegan Butter:
   • Reduce heat to medium or medium-low
   • Add the Good Catch fish-free tuna (naked in water).
   • Add vegan butter.
   • Simmer until the butter is melted and the sauce has thickened slightly.
7. Combine and Finish:
   • Remove the pan from the heat.
   • Add the seared mushroom scallops to the sauce.
   • Add the cooked linguine to the sauce and toss to combine.
   • Add vegan Parmesan and chopped fresh parsley.
8. Serve:
   • Serve the vegan seafood linguine in bowls.
   • Garnish with extra vegan Parmesan and a parsley sprig.