I sea pumpkin pasta

This pumpkin pasta recipe is perfect for colder (autumn) days, you only need a few ingredients and it's ready in no time.

By Laura Vermeire from @laura.and.her.evil.monkey

Laura Vermeire @laura.and.her.evil.monkey Read More

Recipe video

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Ingredients

Seamore's Seaweed Tagliatelle
Tempeh
Butternut pumpkin
Vegetable stock
1 red pepper
2 cloves of garlic
1 onion
Pepper and salt

Preparation

You can see the preparation method in the recipe video.

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I sea plant-based carbonara

The ultimate Healthy Comfort food: a plant-based carbonara pasta. We combined the Seaweed Pasta with a super creamy sauce and added crunchy bacon on top. Don't wait any longer and get cooking!

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By Manon Jousset from @courgetticonfetti

Recipe video

Manon Jousset@courgetticonfetti Read More
"The taste and structure of this pasta is genuinely very good!"
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Ingredients

• 50g Seamore's Seaweed Pasta

• 100g (fresh) tagliatelle

• 3-4 slices plant-based bacon

• 60g frozen peas

• 50g (plant-based) grated parmesan cheese and some extra for on top

• 250ml Rude Health almond milk

• 1⁄2 cauliflower

• 2 garlic cloves

• 1⁄2tl nutmeg

• Parsley

Preparation

Boil the seaweed pasta for 20 minutes in plenty of water with a vegetable stock cube.
In the meantime, prepare the tagliatelle following the packaging instructions.
While the pasta is cooking, you can already make the pasta sauce. Cut the cauliflower into cubes. Wash the cauliflower and put it in a pan with 250ml almond milk, the garlic (roughly chopped), nutmeg and a good pinch of salt.
Bring to boil. Occasionally poke the cauliflower, as soon as it is al dente, remove the pan from the heat. Puree with your immersion blender (or in a blender) to a smooth sauce. Stir in 20 grams of parmesan cheese.
Drain the seaweed pasta and tagliatelle after 20 minutes. Add half of the pasta sauce and the garden peas to the pan with pasta and mix everything together.
Bake the slices of vegan bacon crispy in a frying pan. Then place them on a paper towel.
Cut the bacon slices into pieces and finely chop the parsley.
Take two deep plates for serving. Heat the pasta and sauce briefly. Divide the sauce first and then the pasta between the two plates. Sprinkle the bacon, parsley and remaining Parmesan cheese over the pasta. Enjoy! ?

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I sea lobster and shellfish soup with egg-lemon sauce

This soup based on shellfish and lobster is fresh, tasty and full of flavor. Served with seaweed pasta, egg-lemon sauce and toast.

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By Magna Carta

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Ingredients (2 portions)

30g Seamore's Seaweed Pasta
500g sea bass
1 baguette

For the sauce:

100ml shellfish bisque
30ml water
25ml passion fruit vinegar
25ml kalamansi vinegar
25g blue lobster pate
1 dash of tarragon
1 dash of salt
1 dash of Black pepper

For the egg-lemon sauce:

1 egg
20ml natural lemon juice
100ml fish broth

Preparation

For the sauce:

Boil the water in a small pot.
Add all the ingredients, lower the heat and let the sauce become homogenous.

For the fish:

Fillet the sea bass and remove the bones.
Add in the pan 25ml of olive oil and fry the fillets for 1 minute. Αt first fry the fish by pressing their skin in the pan and then turn it from the opposite side and fry it for 1 more minute.

For the seaweed:

Add water in a pot and let it start boiling.
Then, add the seaweed in the water and leave to boil for 5 minutes.
Remove from the pot and put in a bowl with water and ice cubes for 30 seconds.

For the crostini:

Cut the baguette in 2 thin slices, flavor them with olive oil, black pepper and salt and put them in the oven in 180 degrees for 5 minutes.

For the egg-lemon sauce:

Add the egg in a bowl and whip it up.
Add gradually the lemon juice along with the fish broth.
Then, add the mixture in a pot and when it reaches 65 to 70 °C use a balloon whisk to blend it quickly until it becomes a foam.
Once the dish is ready, flavor it by adding lobster oil on the top. Enjoy! ?

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I sea tagliatelle salad

A super healthy pasta salad with vegetarian ingredients and our tasty seaweed tagliatelle. If you'd like to adapt the recipe to be vegan, you only need to make a few simple swaps. This healthy pasta salad makes a delicious and colorful lunch. If you want to know how we made this salad, read on!

By Thamar Zeijen from @thaamskookshow

Thamar Zeijen@thaamskookshow Read More
"The tagliatelle contains few carbohydrates and a lot of fiber, which means that it is super filling!"
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Ingredients

Handful of Seamore's Seaweed Tagliatelle
¼ cucumber
1 tomato
½ red onion
Fresh cilantro
2 tbsp pomegranate seeds
10g of salad seeds
¼ avocado
1 tbsp mustard
1 tbsp mayonnaise
1 tsp honey
1 tsp white wine vinegar
Salt and pepper
½ lemon

Pasta Salad Preparation

Prepare the pasta by leaving it in hot water for 20-25 minutes.
Rinse the pasta with cold water.
Grate the cucumber into thin slices and also cut the tomato, red onion and avocado into the desired pieces.
Next, make a dressing with the mustard, mayonnaise, honey, white wine vinegar, salt and pepper.
Mix all ingredients together: the pasta, cucumber, tomato, red onion, avocado, pomegranate seeds and the dressing.
Garnish the salad with the salad seeds, half a lemon (juice), fresh coriander and some salt and pepper if desired. Enjoy! ?

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I sea pasta with carrots and a creamy pesto sauce

This creamy pasta dish is perfect for an Italian night at home. By using the seaweed pasta in this plant-based dish, you add delicious and unique flavors!

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By Lieke Boerema from @dutchfoodheritage

Lieke Boerema@dutchfoodheritage Read More
"Adding seaweed to this pasta dish doesn’t only lower the carbohydrates, but also adds extra jodium, omega 3 & iron! To me, that’s a great way of eating healthier!"
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Ingredients

60g of Seamore’s Seaweed Pasta
150g spaghetti (in this recipe we used black spaghetti)
1 small shallot
100g carrots
2 tbsp red pesto
120g (plant-based) creme fraîche

Serve with..

250g cherry tomatoes
Arugula

Preparation

Preheat the oven on 160 degrees Celsius or 320 degrees Fahrenheit.
Add the cherry tomatoes to an oven tray. Sprinkle with some salt, pepper & olive oil. Roast the tomatoes until caramelized. This should take about 45 minutes.
Cut the carrots in thin strips and the shallot in small cubes.

Cooking

Bring some water to boil.
Fry the shallots and carrots in a pan for about 5 minutes. Then add the pesto, creme fraîche and 50 ml of water. Mix everything and bring to a boil. Leave to simmer for 5 minutes and then turn off the heat.
Once the water is cooking, you can add the seaweed pasta. Cook the seaweed pasta for 10 minutes, whereafter you can add the other pasta. From this moment, you need to cook everything for another 8 minutes. Transfer 1 soupspoon of the water used for the pasta to the sauce and then drain the pasta.
Bring the sauce to a boil and let it reduce to your preferred thickness. Then add the pasta & tomatoes and mix everything.

Serve the pasta with arugula , enjoy! ?

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I sea noodle salad

This dish tastes like a takeaway but has all the goodness of a salad. The seaweed pasta is amazing together with the asian dressing. ?

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Ingredients

1 pack of seamore’s seaweed pasta
6 tbsp sesame oil
2 cucumbers
2 red peppers
1 carrot
1 head pak choi
Fresh coriander leaves
10cm piece fresh ginger
2 limes
1 tbsp of chili flakes
5 tbsp of peanut butter
3 tbsp soy sauce
3 tbsp maple syrup
6 tbsp water
350g mushrooms
1 tbsp vegetable oil
Optional: vegan chicken pieces

Preparation

For the pasta

Prepare the pasta by soaking it in hot water for 20-25 minutes and rinse with cold water afterwards. Pour over 2 tablespoons of sesame oil.

For the salad

In the meantime while your pasta is soaking, peel the cucumber into ribbons using a vegetable peeler, discarding the watery middle. Trim and peel the carrots, then peel them into ribbons. Cut the peppers in half, cut out the stem and seeds and slice into long, thin strips. Cut out the thick stem off the pak choi and shred the leaves thinly. Pick the coriander leaves and discard the stems.

Add the vegetables and herbs you’ve just prepared to the bowl with the pasta. Toss everything together to combine. Divide between bowls and set to one side.

For the dressing

Peel the ginger by scraping off the skin with a spoon and roughly chop. Zest one of the limes. Cut the limes in half and squeeze the juice into the food processor. Add the lime zest, peeled ginger, 3 tablespoons of sesame oil, the chili flakes, peanut butter, soy sauce, maple syrup and water. Blitz to make a sauce.

For the mushrooms

Put the wok over a high heat and add the vegetable oil and remaining sesame oil. When the pan is hot, add the mushrooms and fry for 5-6 minutes, until they shrink in size and darken in colour.

Optional: while you are preparing the mushrooms, fry the vegan chicken pieces in a pan until they are crispy.

Divide the cooked mushrooms (and vegan chicken) among the bowls and drizzle over the spicy peanut dressing. Enjoy! ?

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I sea asian style pasta

I sea asian style seaweed pasta

This asian style seaweed pasta recipe just does to show that vegan food doesn't just include salads. Try this delicious plant-based seaweed pasta full of the best ingredients. Soy sauce, edamame, courgette (zucchini), and argula combine on the plate for a green meal (in many ways). Our deliciously sustainable seaweed pasta adds the perfect flavor and textures to compliment this asian style dish.

By Neeltje Coenegracht from @naturallyneel_

Neeltje Coenegracht@naturallyneel_ Read More
'This dish is super healthy and most of all delicious'
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Ingredients (Serves 1 Person)

35g of seaweed pasta
few strips of seaweed bacon
1/2 courgette
a few handfuls arugula
100g edamame
1 clove of garlic

1 tbsp soy sauce
2 tbsp sesame oil
handful (oyster) mushrooms
salt + pepper
one tbsp lemon juice

Preparation

Cook your pasta on the stove for about 15-20 minutes.
In the meantime preheat a little pan with some oil and fry the seaweed bacon until soft and tender.
In a separate pan add the garlic.
After frying that for a couple of minutes add the zucchini, mushrooms and edamame to the pan.
Fry for a bit longer and add the cooked pasta. Add the desired amount of salt and pepper, a tbsp soy sauce, a tbsp lemon juice and a tbsp of the pasta water to it and let it simmer for a bit.
Add the pasta to the veggie mixture and mix well.
Serve the pasta on a bed of arugula and add the seaweed bacon on top.
Enjoy your asian style seaweed pasta.

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I sea puttanesca

I sea pasta puttanesca

Great Italian recipe for 4 persons. Just like old-fashioned pasta puttanesca, but then upgraded with seaweed.

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Ingredients

100gr I sea pasta (1 pack)
3 cans of tuna (of 150 g) on olive oil
100 gr anchovies
Black olives
30 g capers
3 tomatoes
2 cloves garlic
2 cinnamon sticks
300 gr parsley
1 white onion
Large pinch red pepper flakes
1 liter of fresh tomato juice

Pasta Puttanesca Preparation

Soak I sea pasta in lukewarm water for 20 min.
Cut the anchovies, olives, capers, garlic, onion and tomatoes into small pieces.
Rinse I sea pasta in a colander and put it into boiling water (make sure pasta is under water). Let it cook for 20 min.
Cook onion, garlic, anchovies and red pepper flakes in olive oil.
Add capres, olives and cinnamon. Mix it and add tuna, tomatoes and tomato juice.
Rinse the cooked I sea pasta and stir it through the mixture.
Divide over 4 plates. Spread the chopped parsley on top of the dish.

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I sea carbonara

Double trouble: try our interpretation of carbonara, upgraded with seaweed pasta. Creamy, indulgent, and packed with flavor--you might never go back to a classic carbonara recipe again.

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Ingredients

100 gr I sea pasta (1 pack)
100 gr of small pieces of bacon
2 egg yolks
6 tbl of whipped cream
60 gr of grated parmesan cheese

Carbonara Preparation

Soak I sea pasta in lukewarm water for 20 min.
Rinse I sea pasta in a colander and put it into boiling water (make sure pasta is under water). Let it cook for 20 min.
Meanwhile fry the bacon in their own fat.
In a bowl mix together egg yolks, whipped cream and parmesan.
Rinse the cooked I sea pasta and put it in a pan with bacon. Above pasta spill the mixture and let it simmer till the eggs are poached.
Divide over 4 plates.

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I sea vongole

This vongole recipe with seaweed pasta embraces all of the best flavors of the sea. We love this easy and fresh dish to eat after a hot summer day.

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Ingredients

100 gr I sea pasta (pack)
1 kilo vongole
3 garlic cloves (crushed)
15 cherry tomatoes (in halves)
Handful of coriander
1 lime
250 ml white wine
1 chili pepper (cut in pieces)
Olive oil, peper, salt

Vongole Preparation

Soak I sea pasta in lukewarm water for 20 min.
Cut the onion and garlic into small pieces, fry in some olive oil till it turns
brown.
Rinse I sea pasta in a colander and put it into boiling water (make sure pasta
is under water). Let it cook for 20 min.
Add minced tomatoes, salt and pepper.
After 3 min add white wine and vongole. Let it simmer and add coriander.
When shells are open get it of the stove. Finish with a splash of lemon juice.
Rinse the cooked I sea pasta and stir it through the mixture.
Divide over 4 plates.

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I sea pumpkin pasta

Ingredients

Preparation

Are you feeling creative?

I sea plant-based carbonara

Ingredients

Preparation

Are you feeling creative?

I sea lobster and shellfish soup with egg-lemon sauce

Ingredients (2 portions)

Preparation

Are you feeling creative?

I sea tagliatelle salad

Ingredients

Pasta Salad Preparation

Are you feeling creative?

I sea pasta with carrots and a creamy pesto sauce

Ingredients

Preparation

Cooking

Serve the pasta with arugula , enjoy! ?

Are you feeling creative?

I sea noodle salad

Ingredients

Preparation

Are you feeling creative?

I sea asian style seaweed pasta

Ingredients (Serves 1 Person)

Preparation

Are you feeling creative?

I sea pasta puttanesca

Ingredients

Pasta Puttanesca Preparation

Are you feeling creative?

I sea carbonara

Ingredients

Carbonara Preparation

Are you feeling creative?

I sea vongole​

Ingredients

Vongole Preparation

Are you feeling creative?

I sea vongole