Veggie or not, seafood is either something you love or hate. Personally, I’m not a massive fan; I can do with my two spirulina tablets* in the morning, but you’ll have to pass me a big glass of water to get them down!
So, when I came across I Sea Pasta*, I have to be honest, I was nervous. What really swung it in my favour was its sustainability and health benefits (and the fact that veggie food at Yo Sushi is actually pretty tasty). Organically harvested in Ireland, it’s a relatively local, natural alternative to spaghetti, and it’s obviously vegan and gluten-free too.
For nutrition, it also trumps regular pasta. High in fibre, potassium, calcium, vitamin c, iron, and iodine, it’s much better for digestion, and always veggies have a range of nutrients that do a range of things rather than sticking with starchy wheat.
That being said, you will have to enjoy the taste of seaweed to really enjoy this. When cooking it up, it will smell intensely like the sea, and while the smell is stronger than its taste,
I also really struggled with nori when I first tried it, and while I’ve since found a few flavours of nori that I like, I really have to be in the mood for it. Whenever that strikes you, why not try my seaweed noodles recipe?
20g I Sea Pasta
Handful of cherry tomatoes
Two sheets of nori
Sprinkle of seeds
Splash of soy sauce
- To cook the pasta, pour boiling water into a jug, and place your seaweed pasta in it to soak for 20 minutes
- In the meantime, slice your tomatoes and nori. I really like Itsu’s Crispy Seaweed Thins in Sweet Soy & Sea Salt Flavour, and they go all melty when placed on hot noodles
- Once the pasta has cooked, fork it out and put into a bowl, throwing over the rest of your ingredients. If you’re anti-soy sauce, I’ve found The Coconut Company’s Organic Coconut Amino Sauce a great option.