Easy 15-Minute Vegan Scampi
Craving rich, buttery pasta? Our easy Vegan Scampi Recipe with a zesty garlic sauce is ready in under 20 minutes. Discover your new favorite meal.
Ingredients
- 12 oz linguine or fettuccine pasta use gluten-free if needed
- ½ cup vegan butter
- 2 tbsp olive oil
- 8 cloves garlic thinly sliced or minced
- 1 shallot finely chopped
- 1 can (14 oz) hearts of palm drained and sliced into 1/2-inch rounds
- ¼ cup dry white wine such as Pinot Grigio or Sauvignon Blanc (see notes for non-alcoholic version)
- ½ cup vegetable broth
- 1 lemon juiced (about 2-3 tbsp)
- ¼ tsp red pepper flakes or more, to taste
- ½ cup fresh parsley chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
- Vegan parmesan cheese for serving
Instructions
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water.
- While the pasta is cooking, heat the olive oil and vegan butter in a large skillet over medium heat. Once the butter is melted, add the chopped shallot and cook for 2-3 minutes until softened and translucent.
- Add the sliced garlic and red pepper flakes to the skillet. Sauté for about 30-60 seconds until fragrant. Be careful not to burn the garlic.
- Add the sliced hearts of palm to the skillet. Cook for 1-2 minutes, stirring gently, until they are heated through.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute to cook off the alcohol. Add the vegetable broth and fresh lemon juice, and bring to a gentle simmer. Season with salt and pepper to taste.
- Drain the cooked pasta and add it directly to the skillet with the sauce. Add the chopped fresh parsley. Toss everything together until the pasta is well-coated in the buttery garlic sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with extra fresh parsley and a generous sprinkle of vegan parmesan cheese.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Alcohol-Free Option: Simply omit the white wine and use an additional 1/4 cup of vegetable broth with an extra squeeze of lemon juice for acidity.
Alternative to Hearts of Palm: King oyster mushrooms, torn into bite-sized pieces, make an excellent substitute for a 'scallop' like texture. Sauté them for a few minutes longer until golden before adding the garlic.
