Vegan Miso Butter Crab Linguine
Creamy vegan linguine with buttery fried courgettes, garlic, white wine and fresh herbs with shredded hearts of palm to replicate the texture of crab! Full of fresh seafoody flavours, without the fish!
Recipe saved!Recipe saved!
This pasta is perfect for a summer evening. Or a winter evening. It's comforting, fresh and hits all those seafoody pasta notes without any fish! Dill and mint bring the whole thing to life, and the capers, white wine, miso and seaweed perfectly cut through the creamy richness of the sauce. The real star of the show is those palm hearts. If you've never had them you'll be surprised how similar the texture is to crab when mixed into the pasta! This is a seriously good, speedy week night or weekend dins! Go on, give it a go.
Pour the boiling water over the raw cashews and leave them to soak for an hour, longer if possible. Once they've softened, blend the soaked cashews until you get a double cream consistency.
Take the drained hearts of palm and mash them using the back of a fork. For slightly tougher bits, use another fork to help shred them.
Heat a medium frying pan over a medium heat. Once hot, add the butter. When the butter has melted, add the courgettes and fry them for a few minutes until golden brown on both sides then add the chopped garlic and fry for another minute.
When it's smelling nice and fragrant add the mashed hearts of palm, chopped chillies and capers and stir. Fry for another minute before turning up the heat slightly and adding the white wine. At this point, leave the wine to cook off. Once the strong smell of wine has gone, you can add the miso, nutritional yeast and cashew cream, salt and pepper and stir to combine everything. Get the pasta onto boil with a pinch of salt.
While the pasta cooks, blend the bread and nori seaweed sheet together in a food processor. Once blended, add the breadcrumbs to a medium hot frying pan with the olive oil and fry gently until golden brown. Remove from the pan, add the lemon zest and season with salt.
When the pasta has cooked, add the dill, mint and 50ml pasta water to the sauce and mix together until it's nice a glossy. Finally, add the cooked pasta to the sauce and toss everything together. Serve the pasta with a generous sprinkle of the breadcrumbs. Finish with a drizzle of extra virgin olive oil, a squeeze of lemon juice and a sprig of dill.
Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.
Recipe saved!Recipe saved!