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
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
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
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 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 cheesy and smokey plant-based carbonara
I sea cheesy & smoky plant-based carbonara
We are thrilled to share this plant-based carbonara recipe by Farah from The Soul Spoon, she shared this plant based and gluten free recipe with seaweed pasta and bacon, that started out from her Youtube channel, sharing mindfulness tips and more. Check her out!
This is the ultimate comfort food and is SO nutritious. The sauce is full of gorgeous nutrients even though it tastes like melted cheese! The seaweed bacon bacon adds a beautiful smoky flavor and also brings a lot of great nutrients to the table like iodine and potassium to name a few. Pair it with some of your favorite spaghetti or some seaweed pasta like we did.
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Ingredients
Vegan Cheese Sauce:
- 5 tsp soy sauce
- 3 small potatoes boiled until soft with skins taken off
- 1 tbsp nutritional yeast
- 250g soaked and drained cashews (soak in hot water for at least 4 hours)
- 1 tbsp lemon juice
- Sprinkle of I sea bacon flakes
- 6 tbsp dairy free milk of choice
- Salt and pepper to taste
For the pasta:
- 50g I sea pasta
- 25g spaghetti or linguine
Toppings: Handful of I sea bacon, cut into thin strips.
Plant-Based Carbonara Preparation
- Blend all the ingredients for the vegan cheese sauce together in a food processor or blender until totally smooth.
- Add more milk if you want it to be a thinner consistency.
- Spoon the sauce over your favourite spaghetti or make a mix of spaghetti and I sea pasta for added texture and health boost.
- Enjoy!
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I sea stuffed turkey
Try out this stuffed turkey recipe for a classic American dish reinvented! Dear seaweed pasta lovers, take a culinary step with 'I sea pasta'. 100% sustainable and hand-picked from the Irish Sea. Try this stuffed turkey with I sea pasta (believe us, it's good!). Do we need to Sea more?
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Ingredients
- 50 gram I sea pasta
- 50 gram breadcrumbs
- 2 sausages
- 1 cup of chestnut mushrooms
- 3 cloves of garlic (pressed)
- 1 onion (chopped into pieces)
- 3 leaves of sage (finely chopped)
- 3 tbsp parsley
- 3 sprigs of rosemary
- 1 whole turkey (or free-range chicken )
- 3 tbsp oil
- salt and pepper to taste.
Stuffed Turkey Preparation
- Heat the oven at 200 degrees.
- Cook the I sea pasta for 15 minutes.
- Fry the mushrooms until they are golden. Get them off the stove and drain them. Add some new oil to the same pan and fry the garlic together with the onion.
- Remove the skins from the sausage and add the meat to the mixture. After a few minutes add the parsley and sage. Stir for a few minutes more and season with salt and pepper. Let the mixture cool and mix it with the breadcrumbs and mushrooms.
- When the I sea pasta is ready, drain the excess water and rinse it. Put the I sea pasta in a blender and blend until you get pieces of ca 3 cm. Add it to the rest of the stuffing and mix it well.
- Stuff the turkey with the mixture until it is full.
- Close the turkey with cooking twine and rub it well with oil, salt and pepper.
- Put the turkey in a baking dish and place the sprigs of rosemary in the dish and on top of the turkey. Put it in the oven for about an hour.
- The timing depends on the size of the turkey and on the oven. The turkey is ready when you can insert a fork easily and the juice that runs out is clear.
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I sea stir fry
We love this stiry fry recipe in the office. This stir-fry is healthy, quick and easy to prepare and we can combine it with leftovers. This is really important here at Seamore to reduce food waste. Give this stir-fry a sea chance and let it amaze your taste buds with an oh so flavorful sauce which is always nice with noodles.
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Ingredients
- 1 pack(500g) I sea pasta
- 2 tbs Oyster sauce
- 1 tbs Soy sauce
- 1/2 tbs Brown Sugar
- 1 tbs Lemon juice
- 2 tbs Sesame oil
- 1 Broccoli cut into florets
- 1 Carrot peeled and sliced
- 1 small onion sliced
- 1 tsp ginger
- 1 Garlic clove finely chopped
- Salt & pepper to taste
Stir Fry Preparation
- Soak the I sea pasta in warm water for 20 minutes. Then boil for another 10-20 minutes.
- While the I sea pasta is boiling, whisk in a small bowl the oyster and soy sauce, brown sugar, lemon juice and set aside.
- In a large nonstick saute pan or a wok, heat the sesame oil over high heat. When the oil begins to swirl add the chopped broccoli, carrots and onion. Saute while rapidly tossing and stirring.
- Once tender, pour in the sauce and add the fresh ginger and finely chopped garlic.Add satl and pepper to taste.
- Drain the I sea pasta add it to the wok.
- Stir to coat the I sea pasta on low heat and once fully coated, transfer the mixture to a serving bowl.
- Have a great asian inspired dish with Ireland’s best pasta, from the sea. A meal that can persuade your family members to join the seaweed revolution for a better health and better planet.
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I sea pasta pesto
Delicious green sauce with delicious green seaweed pasta- what more could you hope for?
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Ingredients
- 100 gr I sea pasta (1 pack)
- 250 gr cherry tomatoes
- 30 gr parmesan cheese
- 30 gr basil
- 2 tbl toasted pine nuts
- 1 garlic clove
- Pepper and salt
- 75 dl extra virgin olive oil
Pasta Pesto 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 the sure pasta is under water). Let it cook for 20 min.
- Meanwhile, cook the cherry tomatoes in olive oil until they are soft.
- Rinse the cooked I sea pasta and stir it through the pesto.
- To garnish use the cherry tomatoes. Also you could add a piece of cooked fish, meator extra vegetables. Yummy.
- Divide over 4 plates.
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