Cook pasta

1. Begin by preparing your pasta according to package directions. Cook until al dente and reserve 1/2 cup of pasta cooking water.

Miso Garlic Butter Scallops

1. Meanwhile, slice oyster mushroom stems into slices about 1 or 1 1/2 inch tall. Score one side of your mushroom slice with a crosshatch pattern. Remove mushroom tops and save them for another recipe.
2. In a pan, melt butter on medium heat and add grated garlic, sautéing lightly until fragrant. Be sure not to burn the garlic.
3. Add mushrooms to the pan, score side down, and cook on low heat for 4-5 minutes. Flip, mushrooms and cook the other side for 3-4 minutes, until golden brown.
4. Whisk miso paste with 2 tbsp of warm water to thin, then pour into the pan. Baste scallops with the garlic miso butter sauce and cook for an additional 2-3 minutes. If desired, you can deglaze with a splash of sake. Set mushrooms aside.

Prepare pasta

1. In the same pan, or in a new pan, melt vegan butter and add sliced garlic. Add cooked pasta to the pan and toss to coat, adding reserved pasta cooking water by the 1/4 cup if needed.
2. Add parsley, chili flakes and salt and pepper to taste and toss to coat.

To serve

1. Plate garlic butter pasta and top with miso garlic butter scallops. Garnish with vegan parmesan, more fresh parsley and fresh lemon if desired.