ROSÉ Spaghetti with HEART of Palm Scallops

What meal could say Valentine’s Day more than scrumptious Chickapea +Greens Spaghetti covered in ROSÉ sauce and topped with HEART of palm scallops? Cooking for one or for the family, this vegan, gluten-free meal is a delicious and healthy way to bring love to any table.

ROSÉ Spaghetti with HEART of Palm Scallops 

  • Prep Time:  10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Course: Dinner
  • Cuisine: Italian
  • Servings:  4


  • 1 Package Chickapea +Greens Spaghetti 
  • 2 Tbsp table salt (for boiling pasta)
  • ½ cup La Dee Da Gourmet Cauliflower Alfredo Sauce
  • ½ cup La Dee Da Gourmet Twelve Vegetable Tomato Sauce
  • ½ tsp salt, divided
  • 1 tsp garlic powder
  • 2 cans whole heart of palm, packaged in water
  • 2 tsp Old Bay seasoning
  • ¼ cup gluten free 1-1 flour blend
  • 3 Tbsp sundried tomato oil, (the oil from a jar of sundried tomatoes)
  • 3 Tbsp sundried tomatoes, package in oil, thinly sliced
  • A pinch of Old Bay seasoning, finishing salt and fresh parsley to garnish 


  1. Drain the hearts of palm and slice each long piece into 4 scallop shaped circles
  2. Heat the sundried tomato oil over medium heat until hot
  3. In a shallow bowl mix together the Old Bay seasoning, ¼ tsp salt and the gluten-free flour blend
  4. Dip each scallop shaped heart of palm into the flour mixture and coat it well
  5. When each piece is coated, transfer all the heart of palm pieces to the frying pan, circle side up
  6. Fry the heart of palm pieces for 3 minutes a side without touching them
  7. Using a spatula and fork gently turn over each piece and cook on the opposite side for an additional 3 minutes
  8. Meanwhile, cook the Chickapea +Greens Spaghetti to package directions (heat 16 cups of water and 2 Tbsp salt in a large pot over high heat until boiling. Add the pasta to the water, and decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
  9. While the pasta is cooking, add La Dee Da Cauliflower Alfredo and Twelve Vegetable Tomato Sauces to a medium sized pot to make a rosé sauce
  10. Mix ¼ tsp salt and 1 tsp garlic powder into the rosé sauce mixture and warm it over medium-low heat, stirring until hot
  11. When the heart of palm scallops are browned slightly on each side, add the thinly sliced sundried tomatoes to the pan and mix them into the scallops until they are warmed
  12. When the pasta is done cooking, drain the pasta and rinse it with warm water
  13. Divide the pasta between the serving plates and top each serving with the rosé sauce
  14. Top each helping with a generous amount of the heart of palm scallops and sundried tomatoes
  15. Sprinkle each serving with a bit of Old Bay seasoning, finishing salt and fresh parsley to taste
  16. Enjoy!

 Recipe Notes:

  • The oil in the pan may jump when adding the sundried tomatoes, take care not to stand over the pan
  • Old Bay seasoning is strongly recommended for this recipe as it gives a seafood taste to the hearts of palm and therefore should not be substituted
  • Sundried tomatoes packaged in oil are required to successfully make this dish
  • Bob’s Red Mill 1-1 gluten-free flour blend was used in this recipe
  • La Dee Da brand name sauces were used to create the rosé sauce. If these are not available, mix together marinara and alfredo sauces of your choice in equal parts
  • This dish should be served hot and with the heart of palm scallops fresh out of the pan