Everyday Vegan Eats: Scampi Pasta with Asparagus and Walnuts

Everyday Vegan Eats Cover

I’m pleased to be hosting Zsu Dever on on her Everyday Vegan Eats blog tour today! I have one of Zsu’s recipes to share and a chance to win a copy of her book. Everyday Vegan Eats is Zsu’s debut cookbook, and it’s chockfull of recipes for delicious comfort food dishes that will please everyone, no matter what their dietary preference. These are the recipes that Zsu feeds her family on a regular basis, and they’re the dishes that kept everyone happy as they all transitioned to a vegan diet. Everyday Vegan Eats contains recipes for veganized favorites such as Baked Macaroni and Cheese, Lasagna Americana, New England Chowder, Deli Reubens and this Scampi Pasta…

 

Scampi Pasta

Scampi Pasta with Asparagus and Walnuts

Serves 4

Scampi, in the restaurant world, is a dish of shrimp sautéed in garlic butter and tossed with parsley and fresh lemon juice. In this version, dulse stands in for the flavor of seafood and the garlic-lemon sauce is tossed with thin pasta. This is a very fast meal, so get your pot of water boiling first.

 

Ingredients: 

  • 8 ounces capellini or angel hair pasta or gluten-free pasta
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 1/2 cup coarsely chopped raw walnuts
  • 1/4 cup dulse seaweed flakes
  • 1/4 cup packed finely chopped parsley
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 3 tablespoons fresh lemon juice, divided sea salt and fresh ground black pepper

 

Preparation:

  1. Cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1 cup of the cooking water. Cool the pasta under running cold water, drain, and set aside.
  2. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and walnuts. Reduce the heat to low. Cook, stirring, until the garlic is golden, about 5 to 10 minutes.
  3. Increase the heat to medium. Add the dulse, parsley, and asparagus. Cook, stirring, until the asparagus is partially cooked, about 3 minutes.
  4. Stir in 1/2 cup of the reserved pasta cooking water and continue to cook until the asparagus is crisp-tender, another 2 minutes.
  5. Stir in 2 tablespoons of lemon juice, the reserved pasta, and the other 1/2 cup of reserved pasta cooking water. Cook, stirring, until the pasta is heated through and the sauce has thickened.
  6. Season to taste with salt, plenty of black pepper, and the rest of the lemon juice, if needed. Serve hot.

 

CHEF’S TIP: If you have a wok, this is a great place to use it. Garlic or walnut pieces can be pushed up the side of the wok, out of higher heat, if any of them brown faster than the others. When the sauce is ready to be tossed with the pasta, you’ll have plenty of room to combine them.

 

From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.

 

Enter to win a copy of Everyday Vegan Eats! Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight EST on Monday, May 19th. Good luck!

 

33 Responses to “Everyday Vegan Eats: Scampi Pasta with Asparagus and Walnuts”

  1. Cathe Olson says:

    I really like a good brownie–can’t wait to try Zsu’s recipe from Everyday Vegan Eats. I hear they are really good.

  2. Elizabeth says:

    My grandma had a recipe she called rice omelet (it was really more like a quiche); it was all rice, eggs, milk and butter. That’s pretty much the only thing I miss that I haven’t successfully veganized.

  3. Alison L. says:

    I’d love to see a “chicken” piccata that is not made with seitan/vital wheat gluten. Shrimp scampi was a favorite of mine – I’m looking forward to trying this recipe! Thanks for sharing! :-)

  4. Ali says:

    This pasta dish looks really good for summertime. I think I’ve veganized most of my favorite childhood dishes, but would like to successfully cook up some wontons / egg rolls that don’t get too oily. I have played around with recipes and oil temperatures, but it still needs a bit more work.

  5. Lydia Claire says:

    It’s not so much a comfort food but a favorite dessert which is a Swedish Princess cake. I would love to have that veganized!

  6. I’m a sucker for vegan tuna salad.

  7. My family is Czech and I’m still a little afraid to try to veganize some of our family dishes. If someone could make chicken and dumplings that REALLY reminded me of my grandma’s, then I would be a happy girl. Thanks for offering the giveaway!

  8. Terri Cole says:

    I would love to be able to successfully veganize my grandma’s german potato salad recipe.

  9. Shannon says:

    My favorite comfort food growing up was pesto pasta, or any kind of pasta really (even Mac N’ Cheese). It’s so hard these days to find a good vegan pesto that tastes like the real thing! It’s great nowadays though that so many foods can be veganized, I’ve even made my own pesto sauce that my family and I quite enjoyed!

  10. sarah says:

    mac and cheese!

  11. Corrine Greenfield says:

    I have an old family recipe for a Seafood Bake and the 3 ingredients that need to be veganized are tuna, shrimp and cream of mushroom soup. The rest is easy or doesn’t need to be veganized.

  12. Erin from Long Island says:

    the only thing I can think of that I miss (but probably wouldn’t eat) is a greasy bacon egg and cheese sandwich we got from the deli every sunday when i was a kid

  13. Potatopacked frittatas are one of my favorite comfort foods…I’d love a vegan version, maybe using black salt, artichoke hearts and lotsa potatoes!

  14. Adriane says:

    I would like to get a GOOD tasting vegan alfredo sauce.

  15. Tamara says:

    Pudding – chocolate, strawberry, butterscotch, most any kind. I’ve tried several vegan recipes for pudding and, between the right taste, the right texture, and simplicity, it seems you have to pick 1 or 2 of the 3.

  16. Sara says:

    Chocolate chips are my downfall!! (Or peanut M&Ms). I need a quick sweet/crunchy snack that doesn’t get my fingers dirty and doesn’t require refrigeration. Hmmm. Wish me luck!

  17. Erika S says:

    Well, now it’s working (guess I had to make a comment first, but I didn’t know the question :) ) — I’m looking for a good vegan casserole, or at least something that I can cook in a casserole dish. I need to find non-spicy foods and quick and easy foods to cook.

  18. […] May 12th – Canned TimeTuesday, May 13th – VeggieGirlWednesday, May 14th – Cadry’s KitchenThursday, May 15th – Vegan […]

  19. Beth says:

    Butterbeer! :)

  20. Hi Dianne-
    Just wanted to swing by and witness some more goodness from Zzu’s book. Ooooh time for asparagus. I had the good fortune to be a tester for Zzu’s book so I know first hand how delicious everything and your dish sure does the recipe justice
    I don’t need to enter, thank you. Will be joining the blog tour soon. xx

  21. Jackie says:

    Looking forward to try this recipe.

  22. Carolyn says:

    I like marinara sauces on pasta, but love to find vegan alfredo sauce recipes for variety.

  23. Kitty says:

    I’d like a vegan tiramisu!

  24. Anne says:

    Comfort food favorite veganized for me would be cupcakes. Those are my go to when I want comfort. I know so many are veganized, but some fall apart. Thanks for the chance to win. :)

  25. Valerie says:

    I would love to have a gluten free vegan meatloaf that equals my mini meatloaves. I still haven’t been able to design one.

  26. VeganZlatan says:

    A bunch to list. Proper “steak” or meat loaf, pot roast, or vegan tuna casserole….so many to think about. I’m pretty hungry right now.

  27. Melissa says:

    This recipe sounds DELISH! Hope I win the cookbook!

  28. Melissa says:

    Carrot Tsimmiz! Usually it is made with meat…..love to have a vegan version!

  29. Jenny says:

    There are tons of already veganized versions of my favorite comfort food – mac n cheeze :)

  30. Lizzie says:

    I know there are a gazillion vegan mac and cheese recipes…but I haven’t quite found “the one” yet. Still searching for the perfect recipe for that most comforting of foods!

  31. Brittany says:

    I would love to veganize banana cream pie. Banana’s just go bad too quickly!

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