Seaweed Spaghetti

Seaweed Spaghetti is a vibrant vegetarian dish that combines al dente pasta with the umami flavors of seaweed and seasonal vegetables, delivering a unique taste of Japan. This dish is not only visually appealing but also nourishing, making it a delightful meal for pasta lovers and health enthusiasts alike.

Ingredients

• Spaghetti - 200 grams
• Nori (dried seaweed) - 10 grams, shredded
• Shiitake mushrooms - 100 grams, sliced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Soy sauce - 2 tablespoons
• Sesame oil - 1 teaspoon
• Spinach - 100 grams, fresh
• Cherry tomatoes - 100 grams, halved
• Spring onions - 2, chopped
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste
• Pepper - to taste

Steps

1. Bring a pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced shiitake mushrooms to the skillet and cook for 3-4 minutes, or until they begin to soften.
4. Stir in the fresh spinach and cherry tomatoes, cooking for an additional 2-3 minutes until the spinach wilts.
5. Add the cooked spaghetti to the skillet, followed by the shredded nori, soy sauce, and sesame oil. Toss everything together until well combined and heated through.
6. Season with salt and pepper to taste, then remove from heat.
7. Serve the spaghetti in bowls, garnished with chopped spring onions and toasted sesame seeds.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from seaweed, which support heart health.
• High in dietary fiber and antioxidants from vegetables, promoting digestive health.

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