Seamore I Sea Pasta Review and Recipe
When Seamore contacted me asking me if I’d like to try I Sea Pasta (made from 100% seaweed), I must admit I was intrigued. Don’t get me wrong, I love our traditional carb filled pasta (my recent trip to Italy definitely rekindled this for me!), but I’m also one to try new things. Seeing as I really enjoy nori as a wrap for my sushi and crispy seaweed to compliment my Chinese stir fry, I said yes. I didn’t see any harm in giving it a try. Here's how I got on...
So what is I Sea Pasta?
- I sea pasta is 100% wild, handpicked seaweed from Connemara, Ireland.
- Each 100g bag is the equivalent of 500 grams fresh sea vegetables.
- Each portion counts as one of your 5 (or maybe it’s now 10?!) a day.
- It’s a great addition to your meal as it’s high in iodine, iron, magnesium and Omega 3 fats.
How does it taste?
- Okay, so there’s no denying it doesn’t taste like regular pasta, but then I guess you wouldn’t expect it to, as it’s made from 100% seaweed!
- It’s got a similar texture to tagliatelle with a salty, earthier taste.
- Even if you cook it for a while, it retains more of a ‘bite’ than regular pasta. This is due to it being packed with fibres.
What did I think?
- I enjoyed trying it, but it definitely doesn’t substitute for regular pasta.
- Next time I’m going to try a ‘half half’ approach – combining I Sea Pasta with noodles to make a stir fry - I’ll let you know how I get on!
As well as sharing my thoughts, I wanted to share the preparation method required to get the best results. It’s a little more complicated to cook than pasta, but definitely worth it!
- Step 1: Soak for 15 minutes in hot water,
- Step 2: Drain,
- Step 3: Bring a fresh pan of water to boil and cook for 15 minutes,
- Step 4: Drain again and add to your chosen sauce.
*I remember reading on someone else’s blog that they recommended saving the pasta water for other dishes. This is a great idea as the water contains plenty of nutrients that get released during the cooking process. It smells a little seawater-like, but can easily be used as a stock and whipped up into future pasta sauce, stews, soups etc!
Finally, I wanted to share the recipe I created using I Sea Pasta. I decided to try an entirely plant based dish, primarily using what I had in the fridge/cupboard. The result – my take on a vegan carbonara!
Vegan Mushroom Carbonara
Vegan, dairy free
- 50g of I Sea Pasta (1/2 pack)
- 1 small onion, roughly chopped
- 2 gloves of garlic, finely chopped
- 1 tbsp. olive oil
- 1 tbsp. red wine vinegar
- 1 tsp. dried mixed herbs
- 250g mushrooms, roughly chopped
- ½ cup I Sea Pasta cooking water
- ½ cup nutritional yeast (for the “cheezy” flavour)
- 125ml Oatly cream (or regular single cream if you prefer)
- Black pepper to taste
- Sauté the onion, garlic, mixed herbs and black pepper in the olive oil.
- Add the mushrooms and a splash of red wine vinegar. Continue to sauté until softened and beginning to brown.
- Add nutritional yeast and a generous splash cooking water. Mix well.
- Turn the heat down and add the oatly (or regular) cream. Simmer for 3-5 minutes as you allow the sauce to thicken. Add a little more cooking water if necessary.
- Finally add the cooked I Sea Pasta and cook for a further 5 minutes until the seaweed pasta has soaked up some of the sauce.
- Divide between two bowls and enjoy!
* This sauce isn’t just for I Sea Pasta. It would work well with any of your favourite pastas. Simply cook your chosen pasta as instructed and them mix into the sauce.
*Disclaimer: Seamore contacted me asking me if I’d like to try their I Sea Pasta and share a recipe. As always, all the opinions are my own.
For more recipe ideas and to find out more visit Seamore.
Until next time,