Ginger pumpkin SEAweed Tagliatelle…noodles from the ocean!

seaweed tagliatelle


I have made a fantastic new food discovery recently that I definitely want to share!  My friends at sent me a bag of seaweed tagliatelle to try out and as I love seaweed, this new idea excites me a lot. Especially inspiring to come up with some asian inspired fusion dishes.

I created a ginger pumpkin creme tagliatelle and was wonderfully surprised by the texture of the noodles and how they resembled pasta. This made me think that this is a great alternative for gluten sensitive people. The dish was seriously delicious with the noodles soaking up the rest of the flavors and creating a fine balance of taste and the seaweed not overpowering the dish as you might expect. Knowing that seaweed contains an abundance of vitamins & minerals and is an especially great source of iron, calcium & iodine, this was a serious abundance bowl of healthful yumminess!

I sea pasta is the brand name of the tagliatelle and is a crowd-funded project inspired by Willem & his team at Seamore. They harvest this wild organic seaweed in Ireland and it has only been available to buy since  August. You can find out more about their story here.

I am totally into it and am looking forward to coming up with some new dishes to serve to my friends. Here is my recipe for the ginger pumpkin creme tagliatelle and I would love to hear from any of you who get hooked on this too!



serves 2.


40g seaweed tagliatelle

1/2 of a small pumpkin cut into bite size pieces

Olive oil

2 tsp finely grated ginger

1 garlic clove finely chopped

sml fresh chili finely chopped

1/4 tsp ground coriander

small bunch fresh coriander finely chopped

1 packet of soy creme


Heat the oven to 190 degrees. Place the chopped pumpkin in a bowl with half the grated ginger, salt and olive oil. Mix well so the pumpkin is well coated. Place on a baking tray and roast for about 20 mins. The pumpkin should still be a little firm so it does not fall apart. Set aside.

Bring a pot of water to the boil and cook the pasta for 15mins.

In the meantime heat some olive oil in a pan, add the garlic, ginger, chili and ground coriander. Cook for 1-2 mins and then add the fresh coriander and cook for a further minute. Add the soy creme and bring to a simmer, add some water if necessary. Simmer for about 5 mins so the flavors are well combined and then mix in the roasted pumpkin. Once the pasta is done add to the pan & mix through so the pasta is well coated with the sauce. Season with salt and pepper to taste.

I chopped some toasted nori sheets on mine to garnish but would also be delicious with some more fresh coriander.


Bye for now,

Ling xo



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