Pasta with veg botargo


bread crumbs
nori seaweed
wakame seaweed
dried Tomatoes
extra virgin olive oil
pepper (if liked)
sunflower seeds (optional)
white wine

In a large pan heat olive oil and add the bread crumbs, toast them and add the nori seaweed, crumbled: you will so get the vegan botargo!. Let it to “rest” until you need it.
Meanwhile, put in a pan some oil, garlic and dried tomatoes, soaked in water, and cut into pieces; sauté a little and add wakame seaweeds (previously soaked in some water) and white wine. Sauté a little.
Boil the pasta in slightly salted water (sun-dried tomatoes and seaweeds are already quite tasty). I advise you to drain the pasta at least a minute before completely done, and sauté it well in the pan adding the vegan botargo just at the end of the cooking.
Sprinkle with finely chopped parsley, pepper and a dash of lemon and a little olive oil.
It was incredible … we are incredibly pleased, and I have to say it’s no way inferior to that eaten by meat eaters!
Best wishes to all the new chefs and to all the chefs of this wonderful blog, as you really are a source of great inspiration to me!
Kisses and … buon appetito!!

Chef: Mannu from VeganBlog

  1. Mannu 23 September 2010 at 22:54

    I definitely suggested to try this Veg Botargo: in less then 20 min. you can enjoy a really cruelty-free “Sea Taste”!

  2. EleonoraNW3 24 September 2010 at 18:01

    Hi Mannu! This recipe is great! I often use Nori seaweed to give sea flavour to my dishes – actually is the only seaweed I like, quite sadly :-P!

  3. Mimì 25 September 2010 at 21:20

    The picture is wonderful and the flavor of these noodles I can only imagine .. Excellent

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