Vegan Scallops With Pea Puree in Pasta

This vegan scallops recipe embraces everything that spring brings: brightness, balance, and easy-breezy vibes. Perfectly seared king oyster mushrooms, cozy cashew cream, and a pea puree cozy up with pasta to make a dish that just gets it!

Springy pasta, caramelized vegan scallops, bright pea puree, and silky cashew cream—we’re making it happen. This recipe is a little luxe, a little fresh, and surprisingly easy once you break it down. King oyster mushrooms caramelize into tender vegan scallops, creamy cashew sauce swoops in with a cozy richness, and that pea puree adds a vibrance like these first few sunny days of Spring—welcoming, sunny, and, well … happy!

The beauty of this dish is in the prep. You can whip up the pea puree and cashew cream ahead of time, so when dinner rolls around, future you will thank past you. All that’s left is roasting the cauliflower and searing up those scallops to perfection. Whether you’re serving friends for a special evening or simply adding something special to your weeknight dinner rotation, this pasta feels fancy enough to spark conversation, yet laid-back enough to keep things stress-free.

Why You’ll Love This Vegan Scallops Pasta

Here’s why you’re going to love (and I mean really love) this pasta: it’s got all the sparkle of a fancy dinner out, but without the fuss. It’s bright, vibrant, and just creamy enough to keep things cozy, and it hits all the right notes whether you’re cooking for company or just treating yourself. Here’s why this recipe earns top marks:

• Scallop vibes, no scallops required. King oyster mushrooms beautifully caramelize into tender vegan scallops that genuinely rival the real thing. All the delicate texture, none of the seafood.
• Make-ahead friendly. Prep the pea puree and cashew cream earlier in the day (or even the night before), so when dinner time hits, it’s all easy assembly. Past you was so thoughtful!
• Fancy yet approachable. It looks like something intricate, but broken down into simple components and steps, it’s a breeze. Basically, you’re going to be winning at dinner without even breaking a sweat.
• Spring-inspired freshness (all year!) With vibrant peas and a silky cashew cream, each bite feels fresh, bright, and full of sunny flavors—whether it’s springtime (or you just wish it was).
• Totally customizable. Swap out your favorite pasta, toss in roasted veggies, or sprinkle on extra herbs—this recipe is your playground, friend.

Trust us, it’s a recipe worth saving, sharing, and making again (and again).

Key Ingredients

Here’s what makes this dish truly special. It’s fresh and vibrant, cozy but still feels special, and it’s all thanks to some thoughtfully chosen ingredients. Each one adds its own unique character, making every bite feel perfectly balanced and a little luxurious. Here’s what you’ll need, and why they’re key to the recipe:

• Garlic and Shallots: These two build your flavor foundation. Garlic brings savory depth, shallots add a mellow sweetness, and together they’re the flavor power couple behind your velvety pea puree.
• White Cooking Wine: Adds brightness and gentle acidity to the pea puree, balancing out its sweetness and keeping things from feeling heavy.
• Frozen Peas: Convenience meets vibrant color here. Frozen peas blend into a smooth, vibrant puree that makes the dish feel bright and spring-inspired—any time of the year.
• Vegetable Broth: Helps smooth out the puree, bringing subtle depth without overpowering its fresh, sweet flavor.
• Fresh Chopped Mint: Just enough mint to make things taste lively and fresh. Think refreshing, subtle, and springy.
• Raw Cashews: These give your cashew cream sauce its creamy richness—think dairy cream, minus the dairy. They blend up silky-smooth for a decadent (but dairy-free!) finish.
• Canned Coconut Milk: Adds extra lushness to the cashew cream, bringing a creamy, luxurious texture. Be sure to use full-fat for the best flavor.
• Cauliflower: Roasted cauliflower brings texture and earthy flavor to the dish. Golden, nutty, and just crispy enough, it balances out the softness of the puree and cream.
• Lasagna Noodles (broken into rustic pieces) or Bowtie Pasta: Broken lasagna pieces create rustic bites that cradle the sauce beautifully. Bowtie pasta offers a playful alternative that scoops up every bit of puree and cream. There’s no wrong choice here.
• Large King Oyster Mushroom Stems: These are your vegan scallops—juicy, savory, and ready to be caramelized to golden umami perfection. They deliver fancy pants vegan seafood without harming a single sea creature.

How to Make Vegan Scallops With Pea Purée in Pasta

Here’s the secret to keeping this dish relaxed: prep it by component—pea puree, cashew cream, roasted cauliflower, scallops, pasta—and bam suddenly it feels less like juggling and more like a chill, fun experience. Below is your big-picture roadmap for bringing it all together. For full recipe details, scroll to the end of this post.

• Step 1: Make your pea puree – This vibrant, velvety puree sets the tone. Cook down shallots and garlic (low and slow is key for mellow sweetness), deglaze with white wine, add peas, mint, and broth, then blend till smooth. Bonus tip: Prep this early—it’s even better after chilling in the fridge.
• Step 2: Whip up the cashew cream – Blend soaked cashews with full-fat coconut milk for a sauce that’s creamy but won’t overwhelm the bright flavors of the puree. Pro tip: if you didn’t pre-soak, a 15-minute quick soak in hot water does the trick. This can be prepped in advance as well!
• Step 3: Roast your cauliflower – Cauliflower gets tossed in a touch of olive oil, salt, and pepper, then roasted until crispy-edged and golden. It adds beautiful texture and balances out the silky elements of the dish.
• Step 4: Sear the vegan scallops – Here’s your crowning achievement: caramelize king oyster mushroom stems until deeply golden. Give them a quick pat first to absorb any excess moisture, score them, and place them carefully into the pan. Resist the urge to move them around the pan—they need their alone time for the perfect sear.
• Step 5: Cook your pasta – Boil your rustic lasagna pieces or bowtie pasta until al dente. Broken lasagna noodles vibe with the sauce like a team; bowties scoop it perfectly—either way, you win.

Now just assemble, serve, and casually bask in the glory of a dinner done exceptionally well.

How To Serve

This pasta stands confidently on its own—rich, savory, and layered enough to make a complete meal. But if you’re feeling inspired (because hey, pasta night!), here are a couple of easy, thoughtful extras to round things out:

• Fresh Homemade Focaccia: Warm, fluffy focaccia is perfect alongside this pasta—ideal for scooping up every last drop of creamy cashew sauce and pea puree.
• Pour a Crisp White Wine (And Keep it Vegan!): Sauvignon Blanc or Pinot Grigio complements the bright peas and savory vegan scallops beautifully. Not sure if your wine pick is vegan-friendly? A quick search on Barnivore is super helpful!
• Extra Cashew Cream (Always a Good Idea): Put a little bowl of extra cashew cream on the table for any extra drizzles.

FAQs

More Vegan Scallop Recipes to Try Next

• Creamy King Oyster Scallops with Pasta
• Vegan Scallops with Seaweed-Matcha Butter
• Mushroom Scallops Appetizer
• Vegan Bacon-Wrapped Scallops

If you tried this vegan scallops recipe, please leave a comment and star rating below! Your feedback means a lot and helps others find my content!

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Vegan Scallops With Pea Puree in Pasta

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• Author: erin wysocarski
• Total Time: 1 hour 30 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

Pan-seared vegan scallops made from king oyster mushrooms bring the golden, fancy-but-chill vibes to this springy pasta. There’s roasted cauliflower for texture, a minty green pea purée for brightness, and a cozy cashew cream that swoops in like a warm blanket. It’s the kind of meal that looks like you tried hard—when actually, you were just vibing in the kitchen with a glass of wine.

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Ingredients

For the sweet pea purée and cashew cream (make ahead if you like)

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 shallots, minced
• 3 tablespoons white cooking wine
• 3 cups frozen peas
• 1 ¾ cups vegetable broth
• 3 tablespoons fresh chopped mint

For the roasted cauliflower

• 6 cups cauliflower florets
• 2 teaspoons olive oil
• Salt and pepper, to taste

For the vegan scallops

• 6–8 large king oyster mushroom stems, sliced into scallop-sized rounds and scored on one side (soak in warm water for 30 minutes, then drain and pat dry)
• 1–2 teaspoons olive oil

For the pasta

• 10–12 lasagna noodles, broken into large rustic pieces, or 4–5 cups bowtie pasta
• Olive oil and salt (for boiling the pasta)

To serve 

• ¾ cup basic cashew cream recipe 
• Extra mint leaves
• Fresh peas
• Lemon wedges

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Instructions

Make the pea purée:

1. In a medium pot, heat olive oil over medium-low. Add garlic and shallots; sweat for 4–5 minutes until soft, stirring occasionally.
2. Raise the heat to medium. Once sizzling, deglaze with white wine and stir.
3. Add peas and pour in broth. Simmer for 5 minutes, then remove from heat.
4. Stir in mint. Purée with an immersion blender (or in a standing blender). Chill if making ahead; bring to room temp before serving.

Roast the cauliflower:

1. Preheat oven to 400°F.
2. Toss cauliflower florets with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 15–20 minutes. Flip, then roast 15–20 more until golden and tender. Set aside.

Prepare the vegan scallops:

1. Heat a wide skillet over medium-high. Place mushrooms in the pan, unscored side down. Cover and cook for 4–5 minutes to release moisture.
2. Drain excess liquid, then drizzle with olive oil. Flip the mushrooms, reduce heat to medium, and sear the scored side until deeply golden and caramelized. Remove from heat.

Cook the pasta:

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package directions. Drain, drizzle with a little olive oil to prevent sticking, and set aside.

Assemble:

1. Layer pasta in bowls, spooning pea purée between layers.
2. Top with roasted cauliflower, seared vegan scallops, and cashew cream.
3. Garnish with mint, fresh peas, and season to taste with a squeeze of fresh lemon, salt and pepper. Serve warm.

Notes

• Storage: Store any leftovers in separate airtight containers—vegan scallops, pea purée, cashew cream, and pasta can each be refrigerated for up to 3 days. 
• Reheating: Gently reheat the pea purée and pasta in a pan over low heat with a splash of vegetable broth or water to loosen. Reheat the vegan scallops in a skillet over medium heat until warmed through—avoid microwaving, as it can affect their texture.

Make Ahead Tips:

• The pea purée and cashew cream can be made 1–2 days in advance.
• You can slice, score, and soak the king oyster mushrooms up to a day ahead—just store them in water in the fridge and pat dry before searing.
• Roast the cauliflower earlier in the day and warm it up in the oven before serving.

General Notes and Tips

• Pasta Notes: Cook the pasta just before serving to keep it al dente and avoid it getting mushy. Bowtie, broken lasagna noodles, or any short pasta with texture work great for holding onto the pea purée and cream.
• Vegan Scallop Tip: For the best sear, make sure the mushrooms are patted completely dry before hitting the pan. A hot skillet and minimal oil help create that golden, scallop-like crust.
• Gluten-Free Option: Use your favorite gluten-free pasta to keep the dish entirely gluten-free. Chickpea or brown rice pastas hold up well and pair nicely with the rich king oyster scallops and silky purée.
• Serving Suggestion: Finish with extra mint, fresh peas, or a swirl of cashew cream for a restaurant-style presentation. A drizzle of lemon juice over the top also brightens up the whole dish beautifully.

• Prep Time: 30 minutes
• Cook Time: 1 hours
• Category: Vegan Seafood
• Method: Sautéed, Pureed, Roasted,
• Cuisine: American

Originally published in 2014, this post has been updated in 2025 with refreshed writing, serving ideas, and added tips.