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  • Writer's pictureMealsbymiri

Vegan Calamari Pasta (ad)

Let's just call this the summery pasta dish you didn't know you needed. I'm celebrating my first Christmas in Australia this year and so I'm trying to find a balance between festive party and comfort foods and summery fresh meals. This recipe is exactly that! When Nature's Charm asked me to collaborate with them on a recipe using their vegan calamari I have to say I spent a while scratching my head wondering what in the world I could use it for (I never really had it before going vegan and I wasn't very experienced cooking seafood either), but I'm SO happy I took the challenge because this spaghetti dish is D E L I C I O U S. I hope you try this out and please as always, tag me @mealsbymiri if you do so I can see your creations!

Ingredients 160g spaghetti

1 tin Nature's Charm calamari

20g lemon juice

10g white wine vinegar

2 tbsp roughly chopped parsley (+ more for garnish)

Salt + pepper

2 tbsp olive oil

100g broccolini

3 cloves garlic

30g black olives

90g cherry tomatoes

Breadcrumbs 25g butter

30g breadcrumbs

Salt to taste

Pepper to taste

0.5 tsp garlic powder


Generously salt your pasta water and bring to a boil.

Meanwhile, drain out the liquid and cook the calamari in 1 tbsp olive oil until crispy. Remove from pan.

Slice the each broccolini into 2-3 parts and cook in a pan with minced garlic in 1 tbsp oil until tender. Add the pasta in to the boiling water.

Once the pasta is about 1 minute away from done, add the pasta to the pan along with 3/4 cup pasta water, lemon juice and white wine vinegar. Stir until combined. Halve your cherry tomatoes and olives and add to the pan. Add fresh chopped parsley and calamari. Season with salt and pepper to taste. In a separate pan toast breadcrumbs, spices and butter until golden. Serve up the pasta with a sprinkle of toasted breadcrumbs and some more fresh parsley.

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