“I sea more. I sea pasta,” says Willem Sodderland convinced. A couple of weeks ago, I got introduced to the founder of Seamore, a promising Dutch start-up that is dedicated to making seaweed part of your weekly grocery list.
Willem’s love affair with seaweed started a couple of years ago when he mistook seaweed for pasta during a restaurant visit. He loved the experience and decided also to fool the rest of the world. ‘I sea pasta’ looks like tagliatelle, but is 100% wild, handpicked seaweed from Connemara, Ireland.
I was very skeptical at first, expecting a rather fishy tasting and rubbery texture. However, I was surprised. The bite and taste are almost like real tagliatelle. It does have a slight sea taste, similar to the one you know from sushi. However, as you combine it with other food, the flavor makes sense and adds to the dish.
What makes seaweed such a great dish?
It is not only tasty but also super healthy. It contains iodine, sodium, antioxidants, proteins, vitamins and many other minerals. Above all that, Himanthalia Elongata (the seaweed species ‘I sea pasta’ is made of) contains lots of fibres, and almost no carbs or calories! For a more scientific approach? Check this, or this.
Last weekend, I tried out the Seaweed Pasta in Spinach Cashew Pesto recipe and put it to a test with the toughest food critic … my lovely boyfriend. For those who don’t know him, he is the biggest fan of German ‘Schnitzel’, baked potatoes and cooked vegetables. Getting him to eat something he doesn’t know is almost impossible. However, somehow I gave it a try. Eventually, he even ate a whole plate of seaweed pasta for dinner – without complaining once.
Win ‘I sea pasta’ – I Sea Pasta Recipes Contest
Seamore gives away 3 packages of ‘I sea pasta’ Tagliatelle to the readers of Microbuzz! Are you excited about trying out seaweed! Join our ‘I sea pasta recipes’ contest! For a chance to win, let us know what dish you would cook with ‘I sea pasta’ Tagliatelle in the comment box below before the 13th April 2016. The most promising dish ideas will win. Also, enter your name and email address here so we can contact you if you are a lucky winner.
Seaweed Pasta in Spinach Cashew Pesto
Servings: 2-3 // Prep Time: 20 minutes // Cook Time: 25 minutes
1 package ‘I sea pasta’ tagliatelle
1 cup cocktail tomatoes, cut in halves
2 ½ cups spinach
½ cup fresh basil
1 cup cashew nuts, soaked in hot water for 30 minutes
¼ cup olive oil
2 tablespoons apple cider vinegar
½ cup water
1 tablespoon Dijon mustard
4 garlic gloves, peeled
Juice of one lemon
Freshly ground pepper
1 onion spring to garnish, chopped
How you can do it:
- Add ‘I sea pasta’ seaweed into a medium-sized pot and cover it with water. Bring to a boil and let it simmer for 15 minutes.
- While the seaweed pasta is cooking, add spinach, fresh basil, cashew nuts, olive oil, water, mustard and garlic into a food processor or blend with a hand-held blender until smooth. It should become a creamy mass. Add more water if the mixture is too thick to mix.
- Take a wok and roast the cocktail tomatoes with some pepper for about 5 minutes. Set aside.
- Rinse ready cooked ‘I sea paste’ with water and drain in a strainer.
- Over a medium heat, roast seaweed pasta in the wok. Add pesto mixture, toss to combine and heat until hot.
- Serve on plates or in bowls with tomato halves and spring onions on top.
- Sprinkle with lemon juice.
As a side dish, you can make a salad with mango, cucumber, avocado, green salad, and tomatoes. Sprinkle with some olive oil and lemon juice, then season with freshly ground pepper and sea salt.