Pasta with Vegan Scallops, Sauce Alfredo and Baby Spinach
For the scallops
2 cloves garlic (minced)
3 1⁄2 oz king oyster mushroom (sliced)
1⁄2 tablespoon olive oil
2 tbsps soy sauce
For the sauce alfredo
1 cup almond milk
1⁄2 tablespoon extra virgin olive oil
4 tbsps nutritional yeast
1⁄2 tsp sea salt
1 medium shallot (thinly sliced)
1⁄2 tsp tapioca starch
For the spaghetti
5 1⁄4 oz whole grain spaghetti
For the spinach
3 1⁄2 oz baby spinach (washed)
Preheat a big pot of water to boil the whole grain spaghetti for 6-8 minutes.
Mix the all the ingredients for the scallops in a small bowl and set aside for 2 minutes then fry them golden brown in a skillet for about 5-8 minutes.
For the alfredo sauce use a big skillet to saute the shallots in olive oil until golden brown then turn off the heat and add the almond milk.
Mix the nutritional yeast and the salt with the tapioca starch and add it to the almond milk.
Heat up the almond milk again and use a whisk to mix all the ingredients for the sauce well, stir while it's boiling for 1-2 minutes until the sauce thickens a bit.
Add the cooked pasta, scallops and the baby spinach to the alfredo sauce and mix everything well before serving.