Recipe type: Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
A light, easy and healthier dairy free pasta recipe, this Sage Mushroom Scallop Penne will be a weeknight hit on the dinner table!
  • 1 pack multigrain penne, about 150g, cooked
  • 6 large cremini mushrooms, sliced
  • 1 pack fresh scallops, about 150g
  • 1 cup unsweetened almond milk
  • ¼ cup white wine, like pino grigio
  • 2 tablespoons pure coconut oil, or olive oil
  • 1 tablespoon pure olive oil
  • 2 garlic cloves, chopped
  • ½ cup red onions, chopped
  • 3 fresh sage leaves, chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  1. Place a skillet over medium heat and add 1 tablespoon of olive oil. When the oil expands, add raw scallops and sear each side for about 2 minutes. Transfer to a bowl when cooked and set scallops aside, and using the same skillet, add 2 tablespoons of coconut or olive oil. Add onions, garlic, mushrooms, sage, salt and pepper and stir for about 2 minutes.
  2. Add almond milk and white wine and cover the skillet. Simmer for 5 minutes, then turn the heat off. Add pasta and scallops and stir until all ingredients are incorporated. You may have some liquid at the bottom and that’s normal, but the pasta absorbs it eventually.
  3. Serve and enjoy.
Nutrition Information
Serving size: 8 servings, Calories: 359, Fat: 2.5g, Carbohydrates: 32g Protein: 12g
Recipe by My Digital Kitchen at