Delicious, easy, vegetarian/vegan mushroom seaweed pasta

Delicious vegetarian/vegan mushroom seaweed pasta. 20 min

This is a simple but delicious pasta. And it's low in carbs! It will take 20 minutes to make. You can make it for lunch or as dinner. It's creamy. healthy and vegetarian. If you want it's very easy to convert it into a vegan dish! Read below how to make this delicious seaweed pasta.

Ingredients for 4 persons: 

* 2 red onions 

* 250ml Cooking cream (can be an oat based or almond based cream for vegan, or milk based cooking cream) 

* 250gr. Chestnut mushrooms

* 100gr. Seaweed tagliatelle (Himanthalia elongata)

* Handful of fresh rocket

* Some Olive oil or organic coconut oil.

* Pepper & Salt

Vegetarian version:

* Some grated Parmigiano cheese

Vegan Version: 

* 50 gr. cashew nuts 

Let's start with the seaweed tagliatelle. You can prepare the seaweed tagliatelle in two ways. Method 1 is for a seaweed pasta with some bite compare it with "al dente" tagliatelle pasta. Method 2 is for a more soft seaweed pasta. 

1. Boil 1 1/2 litre water, put the dried seaweed pasta in big bowl so you can soke it. When the water is ready pour it over the seaweed and wait for 20 minutes. 
2. Put a large pot on the stove so the seaweed can move around freely. Seaweed always likes space to wiggle around. Cook for 15 minutes or longer until your desired bite. 

While the seaweed is bathing in the water (either method 1 or 2) we can start chopping the onions. First, cut the onions in half, peel of the skin and make nice half onion rings. Now let's chop up the mushrooms. I prefer thick slices because I love the bite, but thin slices will work as wel. Put some oil in the cooking pan and add the onions. Once the onions turn a bit glassy, add the mushrooms. Fry all of this for 8 minutes. After 8 minutes add the cooking cream. Lower the heat and let it simmer for another 10 minutes, to let al the great flavors of the mushrooms and the red onions get into the cooking cream. After this you season it with pepper and salt. If you go for the vegan option chop the cashew's in smal bits to use instead of the grated parmigiano. You also might want to add some extra salt. Now it's seaweed time again! Get rid of the water in which the seaweed was boiled. Put the seaweed together with the creamy sauce. Finish it with some fresh rocket and grated parmigiano. For the vegans among us replace the parmigiano with the crushed cashew nuts! 

Bon appetit, enjoy your seaweed dish!