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Recipe by KelpEat - Ocean Healthy Bites
Bright and fragrant lemon pasta, enhanced with the fresh marine notes of Ulva (sea lettuce) and finished with a crunchy Red Loop crumble. A vegan, clean dish with a contrast of flavors and textures.
Step 1 of 5: Cook the spaghetti in boiling salted water for 8–10 minutes until al dente. Before draining, reserve a small cup of pasta cooking water.
Step 2 of 5: Gently heat the olive oil with a crushed garlic clove for 2–3 minutes to infuse flavor, then remove the garlic.
Step 3 of 5: Add 30 ml of lemon juice and a splash of pasta cooking water to the pan, whisking to create a glossy emulsion.
Step 4 of 5: Toss the hot spaghetti with the sauce together with the lemon zest and sea lettuce flakes, adding more cooking water if needed to bind and coat evenly.
Step 5 of 5: Plate the pasta and finish with Red Loop crumble and a grind of black pepper for freshness and crunch.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Nickel to be checked · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
