Delicious and creamy Vegan Seafood Pasta Recipe – easy to make and packed with flavour!
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 that 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.
What you need for this recipe
- Tagliatelle – or another long type of pasta
- cashew nuts – soaked for at least 4-6 hours or overnight
- Nori Seaweed Sheets
- lemon juice
- black pepper
- dairy-free spread
- fresh or frozen spinach
- vegan white wine
- fresh or dried dill
- Blender or food processor
- large frying pan
- cutting board & share knife
- a strainer for the fresh spinach
Simple swaps for this recipe
Pasta: you can easily swap out the type of pasta that you are using for this dish. I personally love linguine or tagliatelle, but any type will taste great – preferably a longer type of pasta (e.g. spaghetti is also a great choice!)
Onion: I use a yellow onion in this recipe, but can swap it out for shallots, which work great with this type of dish.
Garlic: if you’re allergic to garlic and/or onion, please leave them out entirely. To get a little of the onion-like flavours into the dish, you can supplement with finely diced celery.
Spinach: Instead of fresh spinach, you can also use frozen whole leaf spinach, however, I recommend thawing it and removing any excess water. Simply squeeze it with your hands over a sieve, then continue with the recipe as normal.
How to quick-soak cashews
You may have read a few recipes already including cashews that call for soaking for a minimum of 4-6 hours or overnight. If you’re in a rush or simply don’t have that kind of time, but would still like to enjoy a tasty recipe (such as this one), then let me tell you a quick and simple hack to quick-soak your cashews!
The reason for soaking cashews is to soften their texture, so they can be easily blended by a blender or food processor. By doing this over a longer time period such as 4-6 hours, you’re ensuring that you are maintaining most of the nutrients in your cashew nuts. If you’re however just looking for taste in your dish and don’t mind losing a few nutrients in the process, you can also soak your nuts in boiling water for 20 minutes OR boil them on the stove for 10 minutes for the quickest way to soften your cashew nuts. Afterwards, you can continue with your recipe as you normally would.
Which white wine is vegan?
To find vegan white wine that’s available in a store near you, I always like to recommend the website Barnivore – it’s a fantastic list of vegan alcoholic beverages including wine and beer and it’s saved me a couple of times already. Apart from some own-brand supermarket wines, I have been able to find pretty much everything on this app before, and it’s really simple to use – so why not give it a go!
This Vegan Seafood Pasta Recipe is:
- Fish Free
- Available with gluten-free option (swap the pasta for a gluten-free version!)
- 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, that packs a wonderful depth of flavour.
For the creaminess in the sauce, I have used cashews that I soaked overnight – 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. (see notes above)
Let’s get cooking!
Deliciously creamy and more-ish vegan seafood pasta recipe for a special dining experience!
- 250g Tagliatelle
- 100g Cashews, soaked for at least 4-6 hours or overnight
- 2 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)
- 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).
- In the meantime, cook the Tagliatelle according to packaging instructions.
- 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.
- 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.
- 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.
- 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.
- Enjoy with a glass of your favourite vino!
Keywords: Vegan Seafood Pasta, seafood pasta, vegan pasta recipe, creamy vegan pasta recipe, creamy pasta recipe, fancy pasta recipe, vegan tagliatelle recipe, vegan pasta sauce recipe
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? Give these a go:
Check out my other vegan pasta recipes here.