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Vegan Pasta allo Scoglio

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Open recipes

Vegan Pasta allo Scoglio

40 minutes total

Looking for a delicious and easy-to-make seafood pasta dish that can serve four people? Look no further than this Spaghetti allo scoglio recipe that is sure to please. With fresh seafood, fragrant herbs, and juicy tomatoes, this dish is bursting with Italian flavors that will delight your taste buds. Plus, it's quick and easy to prepare, taking just 30 minutes for preparation and 9 minutes for cooking.



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Serves 4

320g (11,3 oz) Barilla® Spaghetti No. 5
150g Cashew Nuts, soaked and drained
2 sheets Nori Algae, powder
120ml Vegan Non Alcoholic White Wine
20g Capers
15g Dry Raisins
20g Pine Nuts
250g Tomato Pulp
15g Mustard Cream
as required Kombu Water
10g Kombu Seaweed
1.5l Water
150g Tomatoes, seeded and cut into strips
40ml extra-virgin olive oil
1 clove garlic
20g Parsley, chopped
1 Bunch Basil, roughly torn
to taste Salt and pepper
optional Chili Oil or Crushed Chili Flakes or Samphire, finely chopped


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.


Step 1

Here are the six easys steps for a vegan seafood pasta recipe:

Step 2

Soak overnight or boil the cashew nuts for 30 minutes. Chop the cashew nuts into 1 cm cubes.

  • cashew nuts

Step 3

Soak the kombu in water for 30 minutes in a pot with 1.5 liters of water. Turn on the heat and gently simmer for 30 minutes to obtain the kombu broth.

  • kombu

Step 4

Sauté the garlic in the oil over medium heat. Add the soaked or boiled cashew, the raisins, pinenuts, and capers. Keep adding up to 4 ladles of Kombu water while cooking.

  • garlic
  • oil
  • raisins
  • pine nuts
  • capers
  • tomato

Step 5

Add the tomato cut into strips and sauté for 2 minutes. Deglaze with white wine, then add the tomato pulp and let it cook for 5 minutes. Add 2 shredded nori sheets, and samphire chopped finely (optional) and cook for another 5 minutes. Season with salt and pepper and add cooking water to adjust the density.

  • white wine
  • tomato pulp
  • nori sheets
  • samphire
  • salt
  • pepper

Step 6

Cook the pasta al dente in boiling salted water.

Step 7

Drain the pasta, add it to the sauce, and sauté.

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.

Spaghetti No. 5

Since 1877 Barilla produces semolina pasta with the utmost attention to quality. Indeed, today as then, Barilla selects the best hard grains and carefully monitors all the stages of processing. Because it is only thanks to this care that a pasta is created with the ideal consistency, which best holds the baking and guarantees excellent results in all kinds of preparation.

  • Pack size 500g