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

Serves 2

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,

Hannah x