Vegan “Seafood” Pasta

Preparation

For the kelp broth, in a saucepan, bring water to a boil (500-700ml will do), salt and kombu. As soon as the water begins to boil, turn off the heat and let it cool completely.

For the “scallops” from the van, in a food processor, grind the nori leaf into a powder.

Cut the stems of the oyster mushrooms into slices 1 cm thick. Score each slice on one side only with 2-4 parallel cuts each way. Place the “scallops” in a dish with sides deep enough to accommodate the marinade, then add the soy sauce, 1/2 cup kelp broth, lemon wedges, sea salt and ground nori. Leave to marinate for at least 30 minutes (ideally overnight).

In a large frying pan, heat the olive oil then add the garlic (grated), the finely chopped chilli and the coarsely chopped capers, and cook for 1 to 2 minutes. Add crushed tomatoes and halves of fresh cherry tomatoes. Season with salt and white pepper.

Boil the pasta in salted water for half the cooking time indicated on the package. Drain the half-cooked pasta and transfer it to the pan – this will complete the cooking process for the last half. Using the same cooking technique as for a risotto, add the kelp broth little by little and wait until all the liquid is absorbed before adding more.

Remove the mushrooms and lemon wedges from the marinade. Squeeze the lemon juice into the marinade liquid and add it to the pasta pan. Pan-fry the mushrooms in a little vegetable oil, starting with the ridged side.

Serve pasta topped with fresh parsley, nori powder and vegan seared scallops.