Step 1

In hot water, soak the mushroom stems for 1-2 hours. Drain completely.

Step 2

On medium-high, place the mushroom stems into a skillet. Add the broth and white wine to the skillet, getting the liquid to a simmering boil. Allow the mushroom stems to absorb the liquid completely (might take about 12-15 minutes) Please note that they will shrink in size a little once cooked.

Step 3

Toss in 1 Tbsp. vegan butter, garlic, and shallot and nicely brown the stems on each side, making sure you don't burn the garlic and shallot. Remove from heat and place the "scallops" on a plate. Keep the garlic and shallots in the pan for the pasta.

Step 4

Add the vegetable broth, wine, and minced garlic in your skillet used for the mushrooms and allow to simmer over medium heat until half of the liquid is absorbed.

Step 5

Mix in the tomatoes, parsley and pepper flakes into the skillet. Simmer for another minute and then add the cooked and drained pasta. Allow the liquid to almost completely absorb (you want the bottom of the pan to be lightly coated with liquid).

Step 6

Divide the pasta into two 1 c. servings (I know, the correct serving size is 1/2 c. but who doesn't love more pasta?!) and divide the "scallops" equally on top. Garnish with more fresh parsley.