Plant-Based Seafood Pasta in a Tangy Asian-Style Dressing

Name: Plant-Based Seafood Pasta in a Tangy Asian-Style Dressing
Ingredients: 1 pound pasta; 2 tablespoons vegan butter; 2 tablespoons olive oil; ¼ teaspoon black pepper ½ teaspoon red pepper flakes 1 cup chopped parsley Nutritional yeast or vegan parmesan; for serving

Each bite of this deliciously meaty pasta dish is packed with classic Northeastern seafood flavors.

Ingredients

1 pound pasta
2 tablespoons vegan butter
2 tablespoons olive oil
¼ teaspoon black pepper ½ teaspoon red pepper flakes 1 cup chopped parsley Nutritional yeast or vegan parmesan
for serving

Method

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, reserving ½ cup of cooking liquid.
In a cast-iron skillet over medium heat, warm butter and oil. Add onion and sauté for 5 minutes, or until softened. Add green onions and stir, cooking until onions start to brown, about 5 minutes. Add garlic and sauté 1 minute. Add mushrooms and stir occasionally, cooking until browned and caramelized, about 5 minutes.
Add tomatoes, capers, nori, lemon juice, soy sauce, salt, pepper, and red pepper flakes and stir, letting flavors come together, about 5 minutes. Slowly add some pasta cooking liquid to reach desired consistency. Add parsley right before folding sauce in with pasta. Top with nutritional yeast or vegan parmesan and serve warm.