I sea pasta logo

Low in carbs
50% of your daily vegetables
80% fewer calories
Full of iodine, iron and Omega3
High fiber and glutenfree
Organic and sustainable

I sea pasta

Seamore’s founder mistook seaweed for pasta, loved the experience and decided to fool the rest of the world. I sea pasta looks like tagliatelle but is 100% wild, handpicked seaweed from Connemara, Ireland.
Our crowd-harvested I sea pasta is the equivalent of 500 grams fresh sea vegetables ready to be used as pasta, veggies or anything in between. It is not only great for your taste buds and health but also for the planet. Superfood? I sea pasta.

Seaweed is considered the most sustainable food on the planet.

It requires just sunshine. No fresh water, land, fertilizer nor pesticides.

I sea pasta

How often do you experience something that reshapes your views? We believe we have found something that will change the way we think of food.

I sea pasta organic icon
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Basic recipes

I sea bolognese

Ingredients

  • 100 gr I sea pasta (1 pack)
  • 400 gr minced beef
  • 1 onion
  • 2 cloves of garlic
  • 1 tbl tomato paste
  • 1 splash of balsamic
  • 1 can of chopped tomatoes
  • 12 cherry tomatoes
  • Italian herbs
  • Olive oil

How to make it

  1. Soak I sea pasta in lukewarm water for 20 min.
  2. Cut the onion and garlic into small pieces, fry in some olive oil till it turns brown.
  3. Add minced beef and bake until cooked
  4. 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.
  5. Meanwhile add tomato paste, balsamic, chopped & cherry tomatoes, add Italian herbs and let is simmer until your pasta is cooked.
  6. Rinse the cooked I sea pasta and stir it through the mixture.
  7. Divide over 4 plates.

I sea vongole

Ingredients

  • 80 gr I sea pasta
  • 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, pepper, salt

How to make it

  1. Soak I sea pasta in lukewarm water for 20 min.
  2. Cut the onion and garlic into small pieces, fry in some olive oil till it turns brown.
  3. 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.
  4. Add minced tomatoes, salt and pepper.
  5. After 3 min add white wine and vongole. Let it simmer and add coriander.
  6. When shells are open get it of the stove. Finish with a splash of lemon juice.
  7. Rinse the cooked I sea pasta and stir it through the mixture.
  8. Divide over 4 plates.
I sea pasta salad

I sea salad

Ingredients

  • 100 gr I sea pasta
  • 400 gr chicken (fillet or thigh, cut in pieces)
  • 400 gr lettuce
  • 1 can anchovies
  • 200 ml yoghurt
  • 4 tbl mayonnaise
  • Parmesan cheese (to taste)
  • 4 poached eggs
  • Olive oil, pepper & salt

How to make it

  1. Soak I sea pasta in lukewarm water for 20 min.
  2. Bake the chicken in olive oil.
  3. 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.
  4. Meanwhile cut the lettuce.
  5. Make a dressing by mixing the yoghurt, mayonnaise, half of the anchovies can, salt and pepper.
  6. Rinse the cooked I sea pasta  and mixed it with baked chicken, lettuce, yoghurt dressing and parmesan cheese.
  7. Place the poached egg on top.

I sea puttanesca

Ingredients

  • 100 gr anchovies
  • black olives
  • 30 g capers
  • 3 tomatoes
  • 2 cloves garlic
  • 2 cinnamon sticks
  • 300 gr parsley
  • 3 cans of tuna to 150 g oil
  • 1 white onion
  • 2 red chillies
  • 1 liter of fresh tomato juice
  • 500g pasta I sea

How to make it
Cut the anchovies, olive, capers, garlic, onion and tomatoes into small pieces, remove the seeds from the pepper and cut it fine rag. Boil I sea pasta for 20 minutes. Chop the parsley, fry onions, gargle, pepper add later on the anchovies, olives and cinnamon. Mix this and add the tuna. Add the tomatoes and tomato juice. Cook till the mix had a nice thickness. Add salt an pepper to finish. Spread the chopped parsley on top of the dish.

I sea pesto

Ingredients

  • 30 gr parmesan cheese
  • 30 gr basil
  • 2 tbl toasted pine nuts
  • 1 garlic clove
  • Pepper and salt
  • 75 dl extra virgin olive oil
  • 250 gr cherry tomatoes
  • 1 pack (100 gram) I sea pasta

To prepare homemade pesto.

  1. Grate the parmesan cheese. Remove the basil leaves from the spring. Add the Parmesan cheese, pine nuts, garlic, a pinch of salt, basil and 2/3 of the oil in a high bowl and blend it until all the ingredients are combined. Add the remaining oil until the pesto is smooth. Then season it with pepper. Another option is to buy a delicious pesto from the supermarket.

I sea pasta.

  1. Cook the pasta for 15 minutes (or 20 minutes for a bit less bite) in boiling water without salt. Meanwhile, cook the cherry tomatoes in olive oil until they are soft. Once the pasta is cooked, drain the water and mix it with the pesto.
    To garnish use the cherry tomatoes. Also you could add a piece of cooked fish, meat or extra vegetables. Yummy.

Discover

Find more recipes that you can create with I sea pasta.

I sea pasta recipes
Now available in your local supermarket

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Need some help? Text us: +31 6 13 33 64 07