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King Oyster Scallop Spaghetti

King Oyster Scallop Spaghetti
King Oyster Scallop Spaghetti

These king oyster mushroom scallops will leave you grinning from ear to ear, especially paired with this devilishly simple tomato pasta recipe.

We’re gonna throw it out there… This is one of our tastiest dishes to date and there’s a high chance that this will become one of your favourite dishes.

Don’t believe us? Give it a whirl!

If you're looking for an delish vegan pasta recipe idea we really think you will love this one. In the need for a gluten free vegan recipe? SIMPLE, simply swap in your gluten free pasta.



  • 2 tbsp olive oil
  • 1 banana shallot
  • 2 cloves garlic
  • 1 tbsp capers + 1tbsp caper brine
  • 600g king oyster mushrooms
  • 1 lemon
  • 400g mixed cherry tomatoes
  • Salt, pepper & chilli flakes to taste
  • 20g parsley
  • 240g spaghetti
  • 4 tsp nutritional yeast


  1. 1.

    First, prepare the ingredients

    Cut the caps off the mushrooms, put them in a box and use in another recipe within 2 days (they make great "bacon" bits!). Cut the mushroom stems into 2cm rounds. Peel and finely slice the shallot. Peel and grate the garlic clove. Roughly chop the capers. Halve the cherry tomatoes and the lemon. Pick the leaves from the parsley and discard the stalks

  2. 2.

    Now, make the scallops

    Warm 1 tbsp olive oil in the frying pan over a medium heat, then add the shallot to the pan and stir for 1 minute . Add the garlic to the pan and stir for 30 seconds, then the capers and caper brine to the pan and stir for a further 30 seconds. Put the mushroom scallops in the pan and fry on both sides until golden brown and beginning to crisp. Once golden, turn the heat right down.

  3. 3.

    Now, prepare the spaghetti

    Cook the spaghetti according to packet instructions (make sure you use a big pan with lots of salted water so the spaghetti has room to move)

  4. 4.

    Back to the scallops

    Squeeze half the lemon juice over the scallops along with a sprinkle of salt and pepper and toss (or turn) to cover. Remove the scallops from the pan set them down on a baking tray and put the tray in a warm oven so they don't go cold (or you can pop them back in the pan before serving).

  5. 5.

    Now, prep your tomatoes

    Add the remaining olive oil to the pan and stir, then add the tomatoes and stir for 6-7 minutes so they start to break down and become saucy. Add a few tbsp of water from the pasta pot to the tomatoes and stir to make them even saucier. Taste the tomatoes and season to taste with salt, pepper and chilli flakes. Transfer the pasta to the frying pan, sprinkle over the parsley (reserving a little for garnish) and twist it into the tomatoes with tongs

  6. 6.

    Time to plate up!

    Transfer the pasta to 4 bowls, add the scallops and garnish with parsley. Season with salt, pepper and chilli flakes, and serve (preferably with a nice glass of cold white wine!)