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.
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.
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’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).
Have you tried Seamore Seaweed Pasta? Share your recipes with me! You can drop me a tweet @ProperScrummy
Lots of love, LB x