I sea tagliatelle with a tomato-vegetable sauce and green asparagus

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By Ieke Booij from @foodbyieke

Ieke Booij
Ieke Booij@foodbyieke
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"This is a smashing recipe with which you can start the week very healthy and powerful."
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Ingredients

  • 200g of Seamore’s Seaweed TagliatelleĀ 
  • 1 tbsp of coconut oil
  • 1 red onion
  • 2 garlic cloves
  • 1 tsp of vegan pesto
  • 400g tomato cubes
  • 1 red pepper
  • 100g green asparagus
  • Fresh Italian herbs
  • Balsamico vinegar
  • 1/2 tsp of chili flakes
  • Pepper and salt
  • Optional toppings: vegan cheese, 1 tbsp of walnuts and cherry tomatoesĀ 

Preparation

1. Cook the seaweed pasta following the package instructions.
2. Preheat the oven to 220 degrees and place the asparagus tips with a little bit of balsamic vinegar and salt in the oven for 10 minutes.Ā Cut the onion, squeeze the garlic and heat in a pan with 1 tbsp coconut oil. Let it become soft and glassy for 2 minutes, meanwhile cut the bell pepper into cubes.
4. Add the bell pepper, diced tomatoes and 1 tbsp pesto. Let it simmer gently. Season with Italian herbs, pepper, salt and 1/2 tsp chili flakes.
5. Serve the seaweed pasta with the tomato-vegetable sauce, green asparagus tips, vegan cheese, chopped walnuts and sliced cherry tomatoes.

You need the following product to prepare this dish:

seaweed pasta

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