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vegan butternut squash dulse pasta
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Butternut Squash Pasta with Crispy Smoked Seaweed

Cosy and delicious pasta dish starring butternut squash and crispy smokey dulse.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Calories: 504kcal
Author: Adriana Z.


  • 400 g Pasta

...for the sauce...

...for the smokey dulse...


  • Peel the butternut squash, remove the seeds and cube roughly. 
  • Sauté in a pan with olive oil and garlic. Season with salt, pepper and nutmeg and cook for a few minutes (3-5). Add the plantbased milk previously heated (in the microwave or on the stove) and simmer for 15 minutes.
  • 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 glas or pot combine the smoked paprika, soy sauce and olive oil, add the seaweed and allow to marinate for 15 minutes.
  • Cook the pasta "al dente" in abundant salted boiling water.
  • 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).
  • Drain the pasta making sure to keep a glass or two of the cooking water.
  • 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.
  • In the meantime heat up a touch of vegetable oil in a frying pan, add the seaweed with its marinate and fry until crunchy.
  • Serve the pasta topped with crispy dulse bits and some vegan parmesan cheese or nutritional yeast if preferred.


Calories: 504kcal | Carbohydrates: 92g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Potassium: 761mg | Fiber: 6g | Sugar: 7g | Vitamin A: 13730IU | Vitamin B12: 1µg | Vitamin C: 30mg | Calcium: 157mg | Iron: 3mg