I Sea Pasta

Seaweed pasta is high in iodine, protein and antioxidants

Move over courgetti, boodles and carrotti. There’s a new vegetable masquerading as pasta.

Seaweed tagliatelle, which is being sold as a nutritional gluten-free alternative to wheat pasta, is now available from Amsterdam-based start-up Seamore.

Part of the company’s I Sea Pasta range, the organic seaweed resembles green tagliatelle and contains three times the daily recommendation of omega 3; twice as much iron as spinach; and 85 per cent less calories per plate than regular wheat pasta.

The pasta replacement’s other main selling points are its sustainability and potential as a future food source. It is rinsed and dried at low temperatures with no extra water, fertilisers or pesticides. Fifteen percent of the seaweed harvested on the Irish coastline grows back, according to Seamore.

The idea for the brand’s seaweed pasta emerged when founder Willem Sodderland mistook the seaweed in his salad for green tagliatelle while on holiday in Ibiza.

As well as using the seaweed in pasta dishes, customers are encouraged to try it alongside salads, curries and soups. It can be bought online from Planet Organic or Amazon.

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