Make the sea broth by infusing the sea weed(s) in hot water with a pinch of salt for at least 15 minutes.

Wash both courgettes and blossom, then finely slice the first and shred the seconds.

In a pan heat up the olive oil with the garlic.

Add the baby courgette slices, season with salt and pepper and sauté for 5-7 minutes.

Add the shredded courgette blossoms, some nori flakes*(optional) and a the beer (or white wine). Cook out the alcool.

In the meantime cook the pasta "al dente" (2-3 minutes before the suggested time on the packet).

Add the pasta to the pan.

Add couple of ladlefuls the sea broth over the pasta, lower the heat and cover with the lid to allow the pasta absorbing the juice. Add more broth if pasta is still hard to your taste and keep cooking as you were make a risotto.

Pour the vegan cream and give it a final stir.

Serve the Sea Flavoured Courgette & Blossom Pasta immediately with an extra sprinkle of nori flakes and freshly grated pepper.