Fettuccine Alfredo with Vegan Scallops and Asparagus (Gluten-free)

Vegan scallops anyone? I know this might sound crazy, but trust us, they are so flavorful and delciious—we can’t wait for you try.

For as long as I can remember, pasta and seafood went hand in hand with a traditional Italian Christmas. After going to church on Christmas Eve, I would gather around the table with family to enjoy a pasta dinner feast along with seafood like scallops, and calamari (Which we also veganized, the recipe can be found here. Going vegan doesn’t mean losing family traditions, it’s all about enhancing them to incorporate healthy foods that are good for you and the planet—and super tasty, too.

This recipe is inspired by all of the family dinners we used to enjoy on Christmas Eve. The alfredo sauce made with cashews is super easy to make and just takes a few minutes, and the king oyster mushroom scallops are also a breeze! In no time at all, you’ll be enjoying an epic feast with creamy alfredo pasta, pan seared mushroom scallops, and fresh seasonal veggies! We sincerely hope you enjoy this recipe as much as we do and share it with your family and friends this holiday season.

This recipe is a part of our Affordable Holiday Menu that we put together with Whole Foods Market 365 — you can check out the full round-up here!

Also, in case you missed it, we just released Shepherd’s Pie Potato Boats yesterday to complement this one, and will be releasing another recipe from this series tomorrow!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Fettuccine Alfredo w/ Vegan Scallops and Asparagus (Gluten-free)

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• Author: Sweet Simple Vegan
• Total Time: 1 hour 5 minutes
• Yield: 4

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Description

Creamy Alfredo pasta made with cashews along with pan seared mushroom scallops and fresh seasonal vegetables make for the perfect holiday meal

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Ingredients

Alfredo

• ½ cup raw cashew nuts, soaked overnight*
• 1 medium white onion, peeled and halved
• 1 small head of garlic, peeled (about 6–8 cloves)
• 4 small russet potatoes, peeled and diced
• 1 cup low sodium vegetable broth
• 1/4 cup + 1 tablespoon nutritional yeast
• 1½ tablespoon lemon juice
• 3/4–1 teaspoon sea salt
• 1/4 teaspoon ground mustard
• 1/8 teaspoon black pepper
• 1/8 teaspoon nutmeg

Scallops

• 4 cups boiling water
• 1 tablespoon vegan butter
• 4 king oyster mushrooms
• 1 tablespoon soy sauce

Other Ingredients

• 1/2 bunch asparagus (about 1/2 lb.), trimmed and cut into 1½-inch pieces
• ~1/4-1/2 cup vegetable broth
• 16 oz. gluten-free fettuccine or pasta of choice

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Instructions

1. Cook pasta according to the packaging directions.
2. For the alfredo: Line a baking sheet with a silicone baking mat or parchment paper. Cut the top of the garlic head off and remove as much of the outer skin as you can (no need be too meticulous here) and wrap in aluminum foil. Place the onions cut side down and the wrapped garlic on the baking sheet, and broil on high until the onions are browned, about 15 minutes. The garlic cloves should feel soft and be easily pressed out of the peels.
3. In the meantime, steam your potatoes for 15-20 minutes or until fork tender. Once steamed, mash and measure out 1 cup, reserving any leftovers for another use. Place into a high-speed blender.
4. Once the onions and garlic are done, remove from the oven and cool a bit until easy to handle. Press out/peel out the garlic cloves and place them in the blender along with the onions.
5. Add all of the remaining ingredients for the alfredo to the blender and blend until smooth. Set aside.
6. For the scallops: In a small saucepan, bring 4 cups of water to a boil. With a damp paper towel, clean mushrooms of any dirt. Cut mushroom stems into 1-inch thick medallions, or ‘scallops.” Place them into a medium bowl and pour over the hot water. Cover with a clean paper towel, and soak for 10 minutes then drain.
7. Place a medium skillet over medium-high heat and add the vegan butter. Once the butter is melted, throw in the mushrooms and soy sauce. Cook for about 5 to 7 minutes, being sure to flip the mushrooms for even browning on both sides. Set aside in a bowl and return the pan back to the stove.
8. For the asparagus: Add about 1/4 cup of vegetable broth or water into the pan. Once the broth is heated, add in the asparagus and sauté until it begins to brown and is cooked through, about 6 minutes. Be sure to add more vegetable broth as needed to prevent burning.
9. Pour the sauce over the cooked pasta and mix until evenly coated. Add the asparagus and scallops, and mix until uniform.
10. Serve immediately.

Notes

• This recipe was adapted from a previous recipe on our blog: The Best Creamy Basil Alfredo Sauce.
• If you would like to speed up the soaking time of the cashews, soak your cashews in boiling water for 20 minutes.

• Prep Time: 20 minutes
• Cook Time: 45 minutes