This fast vegan pasta recipe is packed with delicious umami and taste of the sea with just a hint of heat. In the time it takes to boil pasta you’ll have a restaurant worthy dish that is as healthy as it is beautiful. Make this Keto friendly and double the nutrients by using kelp noodles instead of traditional pasta.
Our secret weapon is the Kelp Puree fromOcean’s Balance. This little gem is gaining the attention of chefs and evenMartha Stewartfor good reason. Its blend of olive oil, lemon juice and seaweed tastes a bit like fresh mussels but without any actual seafood. Unlike most seaweed products, Ocean’s Balance seaweed is harvested sustainably from the coast of Maine. Over 90% of the seaweed consumed in the US comes from the crowded waters in Asia.
Like most Americans, my seaweed relationship stopped with sushi rolls until recently. Then I discovered how kelp’s natural glutamates enhance the flavor of food. Ocean’s Balance has created an innovative line of delicious products that incorporate this sustainable superfood into our diets.
This delicious vegan pasta recipe is an easy lunch or dinner that will please anyone. Variations include a gluten free or Keto friendly version use kelp noodles or noodles, add grilled fish for more protein, or toss in some mussels for a seafood pasta for the fish eaters in the crowd.
This beloved Italian classic is a testament to the country's artful simplicity in the kitchen. As we delve into this cherished recipe, we'll honor the time-honored traditions of Italian cuisine by starting with dried cranberry beans, which infuse the dish with unparalleled depth of flavor and an exquisite, creamy texture.
In the Basque region of France they don't soak their signature Tolosa beans, they slowly braise them with just water, salt and olive oil. Time and heat to transform even the dense beans from dry to creamy masterpieces. This method works just as well for all heirloom beans! Read more about my bean braising experiments...