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Seaweed Pasta with Avocado and Tomatoes

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Seaweed Pasta with Avocado and Tomatoes

The perfect seaweed pasta with avocado and tomatoes recipe with a picture and simple step-by-step instructions.

  • 80 g Sea spaghetti algae
  • 2 Avocados
  • 250 g Cherry tomatoes
  • 4 Shallots (cut into cubes)
  • 2 Garlic cloves, finely chopped
  • Salt, pepper and chilli
  1. Cook the sea spaghetti al dente (about 10 to 15 min.)
  2. Halve the avocados, remove the core and remove them from the shell with a spoon.
  3. Sauté shallot cubes with garlic in a pan with coconut oil until translucent and then toss the seaweed pasta with the tomato and avocado in it.
  4. Season to taste with salt, pepper and (if desired) some chilli.
Dinner
European
seaweed pasta with avocado and tomatoes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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