13 June 2021

Vegan Seafood Linguine

Vegan seafood-style linguine - a creamy, garlic and white wine linguine with mixed variety mushrooms, samphire and artichoke hearts. A delicious summer dish - great for sharing with company, for a weeknight meal or a special occasion!

Made with flavours that would typically be paired with seafood like samphire, capers and parsley with briny artichokes and mixed variety mushrooms for some added texture. All tossed in a creamy garlic, mustard and white wine sauce for a vegan 'seafood' style linguine.

Sea veg like samphire or seaweeds are actually some of the few veg to be sources of iodine [1] and it's key to ensure you have sufficient dietary intake, particularly on a plant based diet [2]. Iodine is essential for thyroid function in adults; producing hormones essential for metabolism, as well as growth and cognition in early years [3]. It's important to note that you can have too much iodine, but typically the population's intake is too low, so it is something we should actively be ensuring we have the right amount of. 

If you make this, or any of my other recipes, please do snap a pic and tag me on socials or stories @euphoricvegan

Click here for printer-friendly version

Vegan Seafood Linguine | Serves: 4 | Time: 20 mins

You'll need

  • Chopping board
  • Knife
  • Measuring cups and spoons
  • Sauté pan 


  • 250g linguine
  • Olive oil
  • 1 small white onion 
  • 3 cloves garlic
  • 200g mixed variety mushrooms (e.g. oyster, king oyster, shiitake)
  • 2 tbsp baby capers
  • 1/2 cup artichoke hearts (in herby oil, drained)
  • 2 tsp wholegrain mustard
  • 1/2 cup vegan white wine
  • 1/2 cup vegan creme fraiche (I used Oatly)
  • 70g samphire
  • Large handful parsley, chopped
  • Chives, chopped
  • Salt 
  • Pepper
  • Chili flakes (optional)


  1. Bring a large pan of generously salted water to the boil.
  2. Finely dice an onion and sauté on a medium heat with a splash of olive oil and cook for a few minutes until slightly translucent. Then add the garlic and chop/tear the mushrooms into the pan, season with a pinch of salt and cook for 5 minutes, stirring occasionally.
  3. Boil the linguine until just al dente (8-9 mins).
  4. Chop the artichoke hearts and add to the plan along with the capers, mustard and white wine to the mushrooms and cook to reduce, before stirring through the vegan creme fraiche and samphire.
  5. Add the cooked pasta using tongs, along with ~1/2 cup pasta water, stir well to emulsify the sauce and stir through the parsley and chives, taste for seasoning and add salt and pepper.
  6. Serve up, garnish with a little chopped parsley and enjoy!
Cassidy xx