This “seafood” pasta is for you who are vegan or do not consume seafood for your own reasons but miss the “old” flavors.
It doesn’t require a lot of ingredients, nor a lot of effort, but it does require a little patience because you have to do a little preparation the day before.
The nori leaves will give you the sea taste, the soy sauce will give you an umami flavor, and the creamy vegan cheese will pair perfectly with the salmon style carrots and dill seeds.
We didn’t add salt, but feel free to adjust it to your own taste buds and enjoy it as you wish!
We believe linguine goes well with this recipe, but you can replace it with spaghetti or any other pasta.
If you read the whole recipe and feel it’s a time-consuming process, remember that you spend most of your time waiting and not cooking! So the main work is “done” while you leave your seafood marinating (so the carrots get a sea flavor) and then cook it in the oven.
As for the “cheese”, gain some extra time for your next lunch or breakfast, by making a double dose to spread it on your bread, or on crepes like this gluten-free one. You can change the taste by adding cumin, smoked paprika, etc.
The cheese and the amount of soy sauce make the difference and change the sea flavor by giving a distinct and special umami taste.
A general note about the seaweed nori: not all brands will give you the same “sea taste”, so check which ones suit your taste the best.
Try this unique pasta and take pictures so we can admire you! Don’t forget to tag us on social media @greekappetite 🙂
Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!
Vegan and Affordable “Seafood” Pasta with Creamy Cheese
Ingredients
- 180-200 g of pasta we prefer linguine
- 1-2 tbsp. olive oil
- 3 cloves of garlic
- 1-2 tbsp. dill seeds
For the creamy "cheese"
- 100 g of unsalted cashews that you soak overnight when soaked, the quantity becomes almost double
- 2 tbsp water
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 clove of garlic
For the “seafood”
- 2 large carrots
- 3 sheets of nori seaweed
- 12 tbsp soy sauce
- 9 tbsp olive oil
Instructions
For the creamy "cheese"
- The day before you prepare your pasta: place the cashews in a bowl of water to soak overnight and the next day throw away this water. Soaked cashews give you almost double the amount of “dried” ones.
- In a blender, place the soaked cashews, 1 tbsp. olive oil, 1 clove of garlic, 1 tbsp. soy sauce, 2 tbsp. water, and blend. If you see that it needs a little water, add it little by little until it becomes creamy (but not completely watery) and blend again.
For the “seafood”
- The day before you prep your pasta: peel the carrots as you see in the photos. If they are organic, wash them and leave their skin on.
- In a medium-sized Tupperware-style container, place a nori sheet with 2 tbsp. soy sauce and the carrot peels. Pour 2-3 tbsp. olive oil, cover with a nori sheet, add 2 tbsp. soy sauce, close and shake it to mix the flavors well. Leave it in the fridge for 24 hours to marinate.
- The next day: place the contents of your marinade in an oven tray, add (if you have) a little bot of kombu cut into strips, 2-3 tbsp. olive oil, 2-3 tbsp. soy sauce, cover with a new nori sheet, add 2-3 tbsp soy sauce, 2-3 tbsp olive oil, and cook in a preheated oven at 150°C/302°F for about 1 hour or at 170°C/ 338°F for about 45 minutes. Keep in mind the exact cooking time depends on your oven, so pay attention to not overcook your “seafood”. You want the carrots to be very soft but not burnt.
For the pasta
- Boil the pasta (we use linguine) and stop its cooking a few minutes before it’s ready because you will continue cooking it in the pan.
- In a pan, put 1-2 tbsp. olive oil to sauté 3 garlic cloves, and add the creamy cheese along with 4-5 tbsp. from the water in which the pasta was boiled. Mix, add 1 tbsp. dill seeds, add the pasta and mix again. Cook for a few more minutes until your pasta is ready.
- Add your “seafood”, some soy sauce, black pepper and mix everything.
- Serve with a few dill seeds.
