Description
Buttered noodles, but with a twist: this seaweed pasta is rich, savory, and full of umami from matcha, wakame, and golden vegan scallops. It’s the kind of comfort food that feels cozy and cool at the same time. Just seven ingredients and 45 minutes stand between you and something surprisingly impressive.
Ingredients
For the vegan scallops
- 2 large king oyster mushroom stems, sliced into scallop-sized rounds
- warm water (for soaking)
- 1 tablespoon olive oil
For the seaweed-matcha butter
- 1/2 cup cultured vegan butter, softened to room temperature (I used Miyoko’s brand)
- 1 tablespoon ground ochazuke wakame seasoning (I used a coffee grinder)
- 1 teaspoon matcha powder
To serve
- 4 –6 ounces spaghetti
- 2 teaspoons black and white sesame seeds
Instructions
To Prepare the Vegan Scallops
- Place the sliced mushroom stems in a bowl and cover with warm water. Let soak for 15 minutes, then drain and pat dry.
- Heat the olive oil in a large skillet over medium to medium-high heat. Score one side of each scallop, then place in the skillet, scored side up.
- Cook until the edges develop a golden crust, then flip and cook the scored side until deeply golden.
To Make the Seaweed-Matcha Butter
- In a small bowl, combine the softened butter with the ground ochazuke wakame and matcha powder.
- Stir until fully blended and set aside.
To Cook the Pasta
- Prepare the spaghetti according to package directions. Drain well.
To Serve
- While the pasta is still warm, toss with the seaweed-matcha butter, starting with half and adding more as needed until lightly coated.
- Divide into bowls, top with the vegan scallops, and sprinkle with sesame seeds. Let rest for a few minutes before serving.
Notes
- How to store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The seaweed butter may firm up once chilled—this is totally normal.
- How to reheat: Gently reheat the pasta in a skillet over low heat with a splash of water or a small pat of vegan butter to help loosen it. For the scallops, warm them separately in a skillet to help bring back their golden edges.
- Noodle swaps: Spaghetti holds the seaweed butter beautifully, but soba, udon, or ramen work well too. Just aim for something long and sturdy enough to carry the butter.
Ingredient tips:
- Matcha: Cooking or culinary-grade matcha powder is fine here. It’s more robust and slightly more bitter than the fancy ceremonial grade, which works better in savory dishes like this.
- Ochazuke wakame: If you can’t find this exact seasoning, look for a furikake blend with seaweed and sesame (and no bonito flakes) as a substitute.
- Cultured vegan butter: I used Miyoko’s, which has a tangy, rich flavor that really complements the seaweed and matcha.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegan Seafood
- Method: Sautéed, Boiled
- Cuisine: American