Foursome of pasta with a touch of Seabreeze

Most of us love the sea. The salty air, this light “fishy” breeze makes us feel happy and recharged. We walk the beach,  watch the fishes happily swim along and if hungry we thoughtfully gaze at the seaweeds – could we, should we, can we dare to eat 🙂

If you are missing a bit of sea breeze in your life right now ( or if you try to go vegan, but love a fishy taste)  this pasta- salad is a good start. I recently did discover  Seamore, a company selling algae products. Some of my “former-fish-addicted-now-vegan” friends can’t get enough of their algae pasta and bacon which I did use for this recipe.

Recipe: Foursome Pasta Salad with a touch of Seabreeze

(after a recipe from Nicole Just – La Veganista Superfood)



“The Pasta”

1 cucumber

10 gram of I sea pasta

100 gram wholegrain rice noodles

2 spring onions

The Sauce

1 lime

1 ripe avocado


1/2 bunch of dill

1/2 bunch of coriander

1 teaspoon Pondicherry Pepper

1 teaspoon of oil

50 gram dried apricots cut into small pieces

1 teaspoon of black cumin seeds + 2 teaspoons of sesame seeds mixed

For an extra kick – I sea bacon


Soak the algea noodles in lukewarm water for at least 10 minutes. The longer you soak them the more they will loose their “fishy” taste.

Cut the cucumber with a julienne cutter (this is how such a cutter looks) into long thin noodles. As I am using organic produce I do not peel the cucumber, but also use the skin; they make for nice dark-green noodles:) Only cut until you get to the inner, watery part, then stop ( you can keep the inner part and use it for a smoothie). Mix the cucumber noodles with the salt – I normally rub in the salt – a bit and let sit for at least 10-15 minutes.

Drain the cucumber noodles, but keep the cucumber water, as it will be used for the sauce.

Cut the spring onions lengthwise is thin noodles too, and sauté in the oil for approx. 2 minutes until a bit tender. Put aside.

Drain the I sea Pasta alge noodles and cook them for 10 minutes, than add the rice noodles and cook for another 5 minutes until al dente ( be careful not to overcook!) and drain.

Put your alge noodles,  cucumber noodles, rice noodles and the spring onion noodles in a a bowl.

For the sauce, wash and dry the lime and then zest it, using only the green outer part of the peel. Squeeze the lime juice.

Halve the avocado,  remove the core and scoop out the avocado flesh. Put the avocado flesh, the lime juice and the cucumber water in a mixer and puree until you get a smooth, creamy sauce. Put the sauce onto your noodle and add the lime zest as well.

Wash the herb, put aside some for later, and cut the rest into very small pieces. Add those to the pasta salad. Crush the red paper corns a bit, add to the salad and mix everything. Add salt if needed.

To serve, put the pasta salad on a plate and sprinkle with dried apricot pieces, sesame-black cumin mix and dill and coriander leaves. Add some I sea bacon for an extra fishy taste

Enjoy the seebreaze!



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