Cook Time 30 minutes
Marinade Time 30 minutes
Total Time 1 hour
Servings 4


  • 1 lb angel hair or fini or other long, thin pasta
  • 1 lb large king oyster mushrooms cut into 1.5" scallops and marinated
  • 4ish cups scallop marinade (optional) recipe follows
  • black pepper
  • 4 tbsp olive oil plus more for drizzling
  • 1 1/4 lb gold, cherry or grape tomatoes
  • 2 garlic cloves smashed and chopped
  • 2 cups vegan parmesan
  • 1 pinch red-pepper flakes (optional)
  • 1 1/2 cups roughly chopped mixed herbs such as tarragon, mint, parsley and chives, plus more for serving

Scallop Marinade

  • 4 cups water
  • 1 cup white wine
  • 2 tbsp seaweed
  • 2 tbsp lemon juice
  • 1/4 tsp chili flakes
  • 2 tsp chopped shallots
  • 1 tbsp fennel fronds
  • 1 tbsp chopped garlic
  • 2 tbsp tamari
This bright and satisfying dish is perfect for a weeknight dinner– featuring flavorful local cherry tomatoes and tender marinated mushrooms.


  • Marinade the scalloped mushrooms for about 30min to 2 hours.
  • Bring a large pot of well-salted water (2 heaping tablespoons salt to about 6 quarts water) to boil. Add pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.
  • Heat a 12-inch skillet over high until very hot, 2 to 3 minutes. Add 2 tablespoons of olive oil. When it shimmers, add the scalloped mushrooms and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
  • Add the tomatoes and cook, stirring occasionally, until they start to blister, 1 to 2 minutes. Add chopped garlic, give it a stir and add about 1/3 cup reserved pasta water. Season with salt and pepper.
  • Add the pasta, and cheese, 1 1/2 cups herbs and 1/4 cup reserved pasta water and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs, cheese and a drizzle of olive oil, if desired.

Marinade Instructions

  • Combine all ingredients in a bowl and mix together.