Seaweed pasta! What a great invention. The health benefits are endless. A sea vegetable full of iodine, sodium, antioxidants, proteins and much more. For more information check out the amazing website of Seamore, a Dutch company who launched the “I sea pasta” in 2015. Finally an alternative for the traditional wheat pasta, that many don’t want to eat anymore, because of health reasons.
The pasta is 100 % pure organic seaweed. I bought it online, kept it in my pantry for while, thinking of how to make a delicious distinctive dish that combines well with the taste of seaweed. Being in Spain a lot, I discovered a typical flavour that is used in many fish and mushroom dishes. It is a mixture of chopped garlic and flat parsley fried in olive oil, and it’s absolutely heavenly when not too heavily applied. Almost anything cooked al ajillo is divine, especially prawns or squid. I knew I wanted to incorporate this flavour with the seaweed.
This dish works best when presented on individual plates, therefore great for a dinner with guests. It’s a bit of work but worth the effort. Follow my steps…try to multitask..and you will be fine, and it shouldn’t take you more than 40 minutes.
I was very pleased with the outcome and my daughters too. I hope you will experience the same, knowing you are giving your body a huge nutritional boost, with this beautiful vegan dish, full of plantbased proteins!
Good luck and share your experience!
Served beautifully on a ceramic plate. Enjoy!
Spanish flavoured Seaweed Pasta dish
- 2 handfuls of dried seaweed pasta
- 1/2 zucchini spiraled with a spiral tool.(optional...great for a fresh green colour in your dish)
- About 10 dark kale leaves Lacinato, Dinosaur, Cavolo Nero, Palm Kool all different names for the same Kale. Curly kale or fresh spinach works perfectly aswell
- 2 sjalots finely chopped (or an onion instead)
- 3 - 4 garlic cloves finely chopped
- 1/2 cup - 1 cup flatleaf parsley italian type, finely chopped
- 1 cup of brown mushrooms sliced or quartered
- 1 cup of cherry tomatoes halved (red and yellow ones look nice )
- 1/4 cup pine nuts roasted in a skillet
- Olive oil
- Salt and pepper
- Fresh basil chopped
Pre-preparation 10 - 15 minutes
- Soak seaweed pasta in water for about 10-15 minutes
- Preheat oven, 400 F/ 200 C
Preparation 25 minutes
- Cut tomatoes in half, place the halved cherry tomatoes (face up) in an oven dish, sprinkle with olive oil, pepper, and roast for at least 20 minutes.
- Boil seaweed pasta in water for about 20 minutes.
- While your pasta is boiling and your tomatoes are roasting prepare the rest of the dish and have 2 skillets/frying pans ready on your stove.
- Chop the sjalots and the garlic, set aside.
- Chop the parsley, and slice the mushrooms, set aside.
- Prepare the kale (or your spinach) remove leaves from stem and tear or cut in bite size pieces *
- Spiral 1/2 the zuchinni.
- Roast pine nuts in one skillet, takes about 3 minutes, remove pine nuts from skillet and put aside.
- At the same time in the other skillet sauté the mushrooms with some olive oil until they are nicely brown (6 minutes), add grounded black pepper.
- When pine nuts are ready, sauté the sjalots with a good splash of olive oil, then add your greens, parsley and the garlic, add salt and pepper, stir fry for a couple of minutes until all greens are wilted.
- Add the sautéed mushrooms to the green mixture.
- During the last 2-3 minutes of your seaweed pasta boiling, add the spiralled zuchinni and let it boil together for 2 minutes. Then drain it all, place it back into pot, add some olive oil, salt and pepper, stir, close lid and keep warm.
- Remove tomatoes from oven.
At this moment you have all ingredients ready to assemble on individual plates
- Place pasta on plate, add a big scoop of the green mixture, nicely divide roasted tomatoes over the greens, sprinkle with the roasted pine nuts, and sprinkle with some fresh basil, and some extra olive oil and black pepper.
- As the above recipe is vegan, I believe that a piece of wild salmon complements very well to this dish, because of the ocean taste.
- Take in to account your timing, grill the salmon for about 6-8 minutes in one of the skillets or you can also bake the salmon in the oven for about 15 minutes.
I haven't tried it..but as far as leftovers, I suggest you can keep it in the the fridge in an airtight container and eat it as a salad the next day.