ad | i’m making #seafoodsunday a thing just so i have an excuse for not posting this recipe for #fishfriday like i originally intended… 🙈😅 of course this is plant-based seafood pasta, made with @naturescharm’s amazing banana blossom and vegan calamari- it’s creamy and zesty and just the thing for when those pasta cravings hit but you want to try something a little different!
Creamy Vegan ‘Seafood’ Bucatini
2 tbsp vegan butter or olive oil
4 large cloves garlic, minced
1/2 tsp chilli flakes
1 tin @naturescharm vegan calamari, drained
1 tin @naturescharm marinated banana blossom, drained and chopped
2 tbsp plain flour
1/2 cup vegan white wine
1 cup (250ml) @naturescharm natural or evaporated coconut milk
1 cup (250ml) unsweetened oat milk
2 tsp lemon juice
3-4 sprigs fresh thyme
2 dried bay leaves
salt and pepper to taste
You’ll also need:
8oz (227g) dried bucatini or other long noodles (spaghetti, linguine, fettuccine, etc.)
3 tbsp fresh parsley, finely chopped
In a large saucepan, melt butter and sauté garlic and chilli flakes on medium low until garlic is fragrant but not browned, about a minute.
Add vegan calamari and banana blossom and stir together to coat the ‘seafood’ in garlic butter. Sprinkle the flour onto the calamari and banana blossom and stir again to coat the pieces.
Add the white wine, evaporated coconut milk, plant milk, lemon juice, thyme, and bay leaves, and stir everything together well. Season with salt and pepper to taste, then bring to a boil, reduce the heat to medium low, and simmer for 15-20 minutes, stirring occasionally throughout until the sauce is thick and creamy.
While the sauce is simmering, add dried pasta to generously salted boiling water and cook to al dente. Reserve one cup of pasta cooking water, then drain the noodles and transfer to the sauce, along with the chopped parsley. Stir together to fully coat the pasta, and add pasta water as needed to loosen up the sauce, about a few tablespoons at a time.
Serve up and garnish with more chopped parsley and a squeeze of lemon juice.