Prepare to have your mind blown! Juicy seared oyster mushroom stems on top of a bed of garlicky parsley pesto, loaded with superfoods like hemp & pepitas. Trust me when I say that I’m about to rock your world, and I’m probably going to convert a bunch of plant-based skeptics.
This mushroom based scallop alternative is also a win for those who are allergic to seafood! I kept this recipe allergen-free by also including a nut-free, soy-free vegan pesto. This pesto is easy, fast and simple – just toss your ingredients in a food processor and BAM! Superstar foods include hemp and pumpkin seeds as a stellar nut-replacement. We amp up the nutritional profile even further with corriander seed & heaps of fresh parsley. Bright, vibrant, nourishing food that tastes as food as it looks.
This is plant-based, hearty food that makes you feel satiated without feeling overly full. It’s a great impress-your-carnivorous guests type of meal. Maybe you just want to feel fancy on a weeknight. Or, you just invited your date over and you want to wow them! The bottom line is, whether you’re already vegan, vegetarian, or an omnivore trying out #veganuary, this plant based pasta dish is for you.
