In a pan sauté the onion and garlic in oil over medium low heat for 5 minutes or until fragrant.

Meanwhile, chop the hearts of palm into thirds or quarters depending on how big you want the "scallops" to be.

Place them in the pan along with 1 tablespoon (14g) of vegan butter. Cook each side of the hearts of palm for 3 to 5 minutes over medium high heat to brown them. I personally like them better the longer they are cooked. You can also sprinkle some salt over them to add a little extra flavor.

Once the hearts of palm are just about done being cooked bring a large pot of salted water to a boil. Cook your pasta to 1 to 2 minutes under al dente on the box.

Remove the hearts of palm from the pan and place in a separate bowl or dish.

Squeeze in the juice of 2 lemons into the pan that still has the remaining onion and garlic. Then add in the other tablespoon of vegan butter, vegan parmesan, and ⅓ cup (80ml) of pasta water. Cook over low heat for 5 to 7 minutes. Prior to adding the pasta I saved a few tablespoons

Once the pasta is done add it in the sauce and toss to coat. Taste the pasta and add any additional seasonings to your preference. You can then either add the heart of palm back into the pasta and toss all together or add it on top of the pasta once it is in the bowl.

Top with salt, pepper, and fresh chopped parsley.