Vegan Pasta with Seaweed and Maitake

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 from Ocean’s Balance. This little gem is gaining the attention of chefs and even Martha Stewart for 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.

Ingredients

• Vegan Pasta
• 1/4 cup Ocean’s Balance Kelp Puree
• 3 Tablespoons Olive Oil
• 1 Clove Garlic
• Sea Salt
• 3 large handfuls of Spinach or Baby Kale
• Ocean’s Balance Spicy Seaweed Sprinkles
• Pacific Flake Finishing Salt

Directions

1. Drop dried pasta in boiling water and set a timer for the minimum time recommended by the manufacturer. (If making with fresh pasta wait to drop into the water until the sauce is complete.)
2. Mash the garlic into a paste with the back of a knife adding a pinch of salt to help emulsify the paste. This ensures that the garlic is more evenly incorporated in the final dish.
3. Roughly tear the maitake mushroom into pieces and place in a dry iron skillet over medium-high heat and brown.
4. When the pasta is 4 minutes from being cooked to an al dente firmness, add kelp puree, garlic and olive oil to a sauce pan over medium heat and stir for a minute.
5. Add spinach to the sauce and cover for 2 minutes to wilt slightly
6. Strain pasta and add to the sauce pan with the sauce and spinach and toss to coat.
7. Add a 1/2 cup of the pasta water and additional olive oil as needed.
8. Spoon into pasta bowls and place maitake mushrooms on top.
9. Add Spicy Seaweed Sprinkles, Pacific Flake and fresh ground pepper on top to taste.