「素食」简单又高级的天使意面｜煎玉带杏鲍菇配罗勒青酱 |【Vegan】Elevate Your Pasta Game: Vegan Seared Scallops with Basil Pesto

In this video, I’m sharing my latest creation—a vegetarian twist on seared scallops with capellini ! Instead of scallops, I used king oyster mushrooms, pan-seared in vegan butter for a rich, savory flavor. Paired with fresh basil pesto I made a couple of days ago, this dish is layered with vibrant tomato sauce-coated pasta. To elevate the flavor, I added some wild black truffle shavings as the final touch. Every bite of this pasta is a symphony of textures and tastes—you’ve got to try it!

最近新创作的一道料理，我用杏鲍菇代替扇贝制作了这道素食版煎玉带天使意面，再用素黄油煎一煎也超级好吃，前两天自己做了罗勒青酱，搭配裹满番茄酱汁的天使意面味道真的很丰富，恰巧之前也买了一些野生黑松露，最后磨一些真乃点睛之笔，一口意面能吃到各种层次感，一定要试试！

Ingredients/食材:
杏鲍菇 1根 One king oyster mushroom
蘑菇 3个 Three mushrooms
小番茄 12个 Twelve Cherry tomatoes
天使意面 100g Capelline
胡萝卜 40g Carrot

调味料/Seasonings：
罗勒青酱 1小勺 1 Tsp basil pesto
野生黑松露 2g Wild black truffle
纯素黄油 25g Vegan butter
橄榄油 1大勺 1 Tbsp olive oil
纯番茄酱(无糖) 2大勺 2 Tbsp pure tomato sauce (unsweetened)
盐和黑胡椒 适量 Salt and black pepper to taste
煮意面的水 150ml Capellini water



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My name is Chu and I am a vegan enthusiast, thanks for visiting my channel, I hope you enjoy it.

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