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Vegan Seafood Pasta Recipe

Festive Vegan Seafood Pasta Recipe Vegan Christmas

For the past 2 years this Vegan Seafood Pasta Recipe has been my favourite go-to recipe for Christmas – it simply has a special feel to it and I can’t really put my finger to why that is. Is pasta festive? What do you think?

For me it definitely is, and the reason why I feel like that is probably cause my mum liked to get creative with the food for Christmas eve. Whilst we had a whole range of traditional dishes for Christmas when I grew up, I can clearly remember one year, that my mum created a seafood pasta for Christmas dinner – ‘just to have something else for once’.

Needless to say that I loved the dish back then (I obviously wasn’t vegan yet) and it seems to have manifested itself in my brain as the most outstanding & extravagant Christmas dinner we’ve ever had with the family. Whether Christmas or not – I believe this Vegan Seafood Pasta Recipe takes your pasta to the next level and it’s the perfect dish for a special occasion.

On Christmas 2017,  I attempted to re-create a vegan version of what my mum cooked back then – but guess what? I didn’t take notes of my recipe (yup food bloggers have those kinda days too ;)). So when I decided to add the recipe to the blog for this year’s Christmas recipe round up, I had to do quite a bit of recipe testing to get it right. But here we are: Vegan Seafood Pasta! And believe me: it turned out so super scrumptious and I’m actually tempted to make it again for Christmas this year.

This Vegan Seafood Pasta Recipe is:

  • Vegan
  • Fish Free
  • Available with gluten free option (swap the pasta for a gluten free version!)
  • Dairy Free
  • Egg Free
  • Super creamy
  • Simply delicious! 

To get the right flavour into this pasta dish, I am using a mix of seaweed, lemon, capers and white wine – alongside a few other spices and herbs. Don’t be alarmed with using 100ml white wine in the recipe – the alcohol evaporates when cooking the sauce, and you’ll be left with a fantastically balanced pasta sauce.

For the creaminess in the sauce, I have used cashews that I soaked over night – however, if you’re in a rush, you can also cook the cashews in boiling water on the stove for about 20 minutes to soften them and get them ready for the sauce.

Let’s get cooking!

Festive Vegan Seafood Pasta Recipe Vegan Christmas

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Vegan Seafood Pasta Recipe

  • Author: romylondonuk
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 3-4
  • Category: Dinner

Ingredients

  • 250g Tagliatelle
  • 100g Cashews, soaked for at least 4-6 hours or overnight
  • Nori Seaweed Sheets, crushed
  • Juice of 1 large lemon, unwaxed
  • ½ tsp Freshly cracked black pepper
  • 100ml filtered water
  • 1 Tbsp vegan butter
  • ½ Onion, finely diced
  • 1 Garlic clove, minced
  • 200g Spinach
  • 100ml Vegan White wine (e.g. this one from Sainsburys)
  • 1-2 tsp Dill
  • 2 Tbsp Capers
  • Salt & Black pepper to taste
  • Nori Sprinkles for topping (optional)

Instructions

  1. Soak the cashews in filtered water either overnight or for at least 4-6 hours. Drain and rinse the nuts, then place them in a high speed blender alongside the crushed nori sheets, lemon juice and black pepper. Pour in 100 ml of filtered water and blend on high speed until smooth (2-3 minutes).
  2. In the meantime, cook the Tagliatelle according to packaging instructions.
  3. Add 1 Tbsp vegan butter to a large frying pan over medium, alongside the diced onion and minced garlic. Briefly saute until the onion becomes translucent, then add 200g of washed, fresh spinach to the pan.
  4. Let the spinach wilt and reduce in size, then carefully pour out the excess liquid from the pan. Pour in 100ml of vegan white wine and stir well.
  5. Pour in the sauce from the blender – add a little of the pasta water to the blender in order to pour out the last bit of the sauce. Stir the sauce well, then reduce the heat and let it simmer for about 10 minutes. In the meantime drain the pasta.
  6. Sprinkle in the dill and capers, then add the pasta to the pan and gently combine with the sauce. Season to taste with salt and pepper and serve with nori sprinkles on the top.
  7. Enjoy with a glass of your favourite vino!

Notes

I hope you enjoy this recipe for Vegan Seafood Pasta – it’s honestly one of my all-time favourites and I hope you enjoy it just as much as I do.

Looking for more vegan pasta dishes? Check out my vegan pasta recipes.

Keywords: Vegan Seafood Pasta

Festive Vegan Seafood Pasta Recipe Vegan Christmas

Method

  1. Soak the cashews in filtered water either overnight or for at least 4-6 hours. Drain and rinse the nuts, then place them in a high speed blender alongside the crushed nori sheets, lemon juice and black pepper. Pour in 100 ml of filtered water and blend on high speed until smooth (2-3 minutes).
  2. In the meantime, cook the Tagliatelle according to packaging instructions.
  3. Add 1 Tbsp vegan butter to a large frying pan over medium, alongside the diced onion and minced garlic. Briefly saute until the onion becomes translucent, then add 200g of washed, fresh spinach to the pan.
  4. Let the spinach wilt and reduce in size, then carefully pour out the excess liquid from the pan. Pour in 100ml of vegan white wine and stir well.
  5. Pour in the sauce from the blender – add a little of the pasta water to the blender in order to pour out the last bit of the sauce. Stir the sauce well, then reduce the heat and let it simmer for about 10 minutes. In the meantime drain the pasta.
  6. Sprinkle in the dill and capers, then add the pasta to the pan and gently combine with the sauce. Season to taste with salt and pepper and serve with nori sprinkles on the top.
  7. Enjoy with a glass of your favourite vino!

Festive Vegan Seafood Pasta Recipe Vegan Christmas

I hope you enjoy this recipe for Vegan Seafood Pasta – it’s honestly one of my all-time favourites and I hope you enjoy it just as much as I do.

Looking for more vegan pasta dishes? Check out my vegan pasta recipes here

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