Butternut Squash Pasta Crispy Smoked Seaweed Questa ricetta è disponibile anche in italiano.
This is a cosy and delicious pasta dish starring my favourite veggie of the season: butternut squash. Pasta crispy
You will we preparing it in no time, in fact, less than 30 minutes are enough from start to finish for this dish.
The dish is topped with smokey crispy dulse bits, which will take this scrumptious pasta to the next level.
What is Dulse?
Dulse is a red seaweed that grows on the northern coasts of the Atlantic and Pacific Oceans. Butternut Squash Pasta Crispy Smoked Seaweed
It has became popular among the vegetarias and vegan community as the “vegan bacon”.
This nick name has contribuited for this seaweed to became largely available in the shops, especially health food ones.
But does Dulse actually taste like bacon?
The answer, my friends, is NO. Butternut Squash Pasta
Unfortunately it doesn’t. Dulse does actually taste like seaweed, so it has a typical sea aftertaste.
However, if prepared following a few tricks it is possible to achieve a bacon-like flavour, for those that are been missing out this food.
In this recipe I will show you how to simple turn this healthy and nutritious ingredient into smokey crisps, that will contribuite both in flavour and as a nutrition booster.
Why do I often use Seaweeds?
Seaweeds not only are the ideal ingredient for fishy dishes but they also come with a bunch of properties:
– they are high in iodine, an essential mineral especially for those with thyroid issues. Iodine, in fact, helps the thyroid to produce hormones, that our body needs in order to control metabolism and make both our brain and bones work efficiently.
For an adult it is recommended to get around 150mcg of iodine each day and kelp seaweed (dried kombu) is definetly the main vegan source of iodine (followed by prunes and cranberries).
– they are a great source of Vitamins, such as A, C, E, K and even B12! That’s right. According to this 2014 study nori (the seaweed used in sushi) happens to be the greatest vegetarian source of vitamin B12. Using nori to enrich your dishes is one of the best things you can do in order to get some of the most discussed vitamins for vegans and vegetarians. Butternut Squash Pasta with Crispy Smoked Seaweed
– they are a good source of other minerals too, such as iron, copper, manganese, calcium, folate, zinc and magnesium.
What can I use in place of dulse?
The concept behind this addition is to have a component that is crispy and at the same time smokey, for an extra consistency and kick.
There’s no need to use seaweed if you’re not keen on or because you cannot consume them.
Other good alternatives that you can use are: Butternut Squash Pasta
- smoked tofu: simply cut into small cubes or strips and fried in a pan until crispy
- mushroom bacon: thin slices of mushrooms tossed in the same marinate as the seaweed and pan fried.
- vegan bacon alternatives: your favourite store-bought plantbased bacon.
To give dulse a try you can buy it here.
If you’d like to have more ideas on how to use butternut squash you should check these Savoy Cabbage Rolls with Lentils and Butternut Squash, this Giant Couscous stuffed Squash and these Homemade Butternut Squash Ravioli.
Butternut Squash Pasta with Crispy Smoked Seaweed Recipe
400 gr Pasta
…for the sauce…
500 gr Butternut Squash
200 ml Plantbased Milk (Soy)
1 tbsp Olive Oil
2 Garlic Cloves
…for the smokey dulse…
2 pinches Dulse Seaweed
1 tsp Smoked Paprika
1 tbsp Soy Sauce
1/2 tbsp Olive Oil
1. Peel the butternut squash, remove the seeds and cube roughly.
2. Sauté in a pan with olive oil and garlic. Season with salt, pepper and nutmeg and cook for a few minutes (3-5).
3. Add the plantbased milk previously heated (in the microwave or on the stove) and simmer for 15 minutes.
4. In the meantime let’s prepare the seaweed smokey crisps. Pour boiling water over the dulse and allow to hydrate for 5-10 minutes. Drain the water and pat the excess with a cloth. In a glass or pot combine the smoked paprika, soy sauce and olive oil, add the seaweed and allow to marinate for 15 minutes.
5. Cook the pasta “al dente” in abundant salted boiling water.
6. Transfer the squash in a blender or use a stick blender and blend well until smooth and creamy (if too thick add more warm plant milk).
7. Drain the pasta making sure to keep a glass or two of the cooking water.
8. Add the pasta and a bit of cooking water to the squash cream turn on medium heat and cook for another couple of minutes, until the sauce reduces and the pasta is fully cooked.
9. In the meantime heat up a touch of vegetable oil in a frying pan, add the seaweed with its marinate and fry until crunchy.
10. Serve the pasta topped with crispy dulse bits and some vegan parmesan cheese or nutritional yeast if preferred.