I’m always looking for ways to cook my favourite meals while eating healthy at the same time. And, when you’ve got a carb crush like me, it isn’t easy.
Pasta is one of my staple foods. Lasagne, Penne, Ravioli, Tortellini – are all my best friends. But, sadly, they’re not kind on my body: carbs for dinner can pile on the pounds, and the wheat in pasta can make me bloated or even set off my IBS.
An easy way to lose weight and eat clean is swapping the strands of spaghetti for vegetables masquerading as pasta…
I’ve been converted to butternut squashetti, courgetti, cauliflower rice – anything that works as a substitute for wheat pasta.
But I had never heard or thought of using seaweed with bolognese sauce, though.
Seamore is a food company which sells… (surprise) seaweed. In their own words:
Seamore’s founder mistook seaweed for pasta, loved the experience and decided to fool the rest of the world. I sea pasta looks like tagliatelle but is 100% wild, handpicked seaweed from Connemara, Ireland. Our crowd-harvested I sea pasta is the equivalent of 500 grams fresh sea vegetables ready to be used as pasta, veggies or anything in between. It is not only great for your taste buds and health but also for the planet.
Before I walk you through my simple recipe, let’s talk about the health benefits of eating seaweed. It’s low in calories, high in healthy minerals and vitamins and it is good for detox, digestion and your heart.
After researching the positives, I was keen to try seaweed pasta, but not totally convinced I’d like the taste. I picked a recipe off their website – I went for something easy, as I’m not the best of chefs – I Sea Chicken.
Ingredients (serves four):
- 100g I sea pasta (1 pack)
- 400g chicken breast
- 1 courgette
- 4 tbsp olive oil
- 1 onion
- 250g cherry tomatoes
- 1 tsp dried tarragon (or a handful fresh stuff)
And the method was simple too:
First, soak the seaweed pasta in lukewarm water for 20 minutes.
Then, spiralise your courgettes and blanch them for three minutes.
Turn your attention back to the seaweed, boiling it for another 20 minutes.
While the seaweed is simmering, chop up your veg and meat. Fry the onion first, adding cherry tomatoes and small chunks of chicken.
I also added some strips of my favourite Iberico ham from Spain.
And, finally, flavour with some Tarragon, stirring everything through together.
While I was cooking, it was impossible to ignore the smell emanating from my saucepan. Pure seaweed but, because it was being heated, the powerful odour spread throughout my flat. To be honest, it made me gag.
The stench eventually went and the smell of the meal took over, yum.
And when I tasted it? Well, it certainly didn’t taste like any pasta I had ever tried (and I’ve tried a lot). The seaweed was cooked but had a slightly chewy texture. It was surprisingly flavourless to begin with, which I didn’t mind, but the aftertaste was salty and bitter.
Having smelt it cooking, it was a lot better than I had anticipated but I would still rather any other pasta substitute. Next time, I think I’ll try making a tomato sauce to mask the salty taste a bit more!