Seaweed Pasta from Seamore

Some seaweed, they Seamore.

Catchy, isn’t it?

I’ll be honest, I wasn’t entirely sure what to think when I was asked to give Seamore’s Seaweed Tagliatelle a whirl. I associate seaweed with that lovely crispy stuff you get from a Chinese all you can eat. So, before it arrived I was thinking up recipes with a Chinese inspired twist.

I thought I would use the pasta to replace the noodles in a classic stir fry. However, when the product arrived it was accompanied by a very helpful little booklet explaining everything from how it was discovered as a pasta substitute to  where it’s sourced and even cooking recommendations.

It had around 20 different recipes to try. It’s a versatile little number, just as their slogan suggests.

I settled on doing a classic bolognese with my favourite MuscleFood meatballs. You can also make quiches, tapenades and even chocolate. I told you, versatile.

Dan was unsure, being wary of anything that comes from the sea. Especially when it came out of the bag, due to it smelling like South Shields Beach.

The booklet gives you three ways of preparing it, I settled for cooking it as you would normal pasta. In boiling water for around 20 minutes until soft. Apparently, when cooking it’ll smell a little fishy but the sea taste should calm.

I started the bolognese with a spoonful of coconut oil, my lean meatballs, diced red onion, two chopped garlic cloves and a range of Italian spices including basil, oregano, rosemary, thyme and parsley. About half a teaspoon of each. Once the meatballs are almost done, bang the rest of the ingredients in until the onions are brown.

At the same time as you chuck the ingredients into your pan, you should probably set your seaweed pasta away too. Remember, just treat like your cooking spaghetti! I used about two thirds of the 100g packet – you’re warned, it’s very much like the ordinary stuff. If you think you haven’t got enough, you’ve probably got too much.

Once your onions are golden, add in a tin of chopped tomatoes, a glug of Worcester sauce and turn the heat right down so the pan simmers away nicely.

After about twenty minutes of cooking, your seaweed pasta should be nice and soft. I personally didn’t smell the sea breeze as it cooked – but then again Daniel had opened every window in the house.

I drained off the pasta and plated up, topping the meatballs with a good sprinkling of parmesan.

The verdict?

Absolutely cracking. There was no ocean aftertaste or any hint that you were, in fact, eating seaweed. It had more of a crunch to it than pasta but still soft and much less filling!

I’m a huge carb fan, but I’d happily swap my spaghetti for this stuff. Taste-wise, it’s nothing special. Pretty bland actually, but it’s just much lighter and feels fresh. Even Daniel liked it!

Not only is it organic, sustainable and low carb, it’s gluten free and vegan friendly! Minus the meatballs, obvs.

Here’s the unfortunate part, Seamore is a Dutch company and, to my knowledge, the product is not yet in UK stores. I wouldn’t pay the delivery cost just to have it on my plate again, but if I saw it in the supermarket – I’d definitely buy it in my weekly shop.

I didn’t quite have enough seaweed left for another two meals, but I did have a good 20g or so left. What to do? Well, I was feeling adventurous – so I gave the seaweed chocolate a blast.

Following the recipe in the handy little booklet, I dry fried the seaweed. Now, this did smell. Not putrid or anything like that, just very much like the seaside. With less seagull turds.

It didn’t do much either. It separated some of it, but the pasta was still hard and not very easy to chop. I managed in the end but using scissors, but the pieces weren’t as fine as I’d hoped.

I melted 100g of Galaxy chocolate au bain marie. I forgot how pants Galaxy chocolate is to melt. I don’t recommend it.

However, I did my best and once melted I threw in some chopped seaweed. Just a small sprinkling. I then poured the mixture onto some tin foil, sprinkled with some more chopped pasta and left to set in the fridge for around an hour.

I like sea salted chocolate, so I was hoping this is what it’d taste like. And it did. At first. However, it left that sea breeze after taste in your mouth that I wasn’t entirely keen on.

I’m certainly not put off though. I’d definitely experiment further with it. Perhaps using darker chocolate and cooking the seaweed pasta differently (boiling it I think would work better).

I’m a big fan of the whole salty and sweet combination so with the right recipe, this could be a little belter. And I’m determined to find out just how to do it!

Have you tried Seamore Seaweed Pasta? Share your recipes with me! You can drop me a tweet @ProperScrummy

Lots of love, LB x


Disclaimer: This was a complimentary product provided by Seamore, all views are my own. Read more about disclosure here.
This page contains affiliate links which means I may earn a commission if you use them.

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