Vegan-style seaweed with pasta (also for carnivores)
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ingredients
40 g seaweed 200 g pasta (according to preference) 1 pk pork tenderloin 3 tbsp olive oil salt, black pepper, pinch of cayenne pepper soy sauce
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Algae is not a food we have on our tables on a regular basis, but it is definitely worth reaching for it at least once in a while. They’re quick to prepare and taste great in soups, salads or with pasta. They are low in calories, high in fibre and contain valuable omega-3 fatty acids.
1.
Soak dried seaweed, such as Arame, in water and leave it in as recommended on the packet.
2.
Make your favourite pasta. I prefer low-calorie konjac pasta, also known as Shirataki. These just need to be rinsed thoroughly with water. Regular ones, of course, cook al dente.
3.
Slice the swollen seaweed into smaller pieces, fry in oil.
4.
Add the pasta and season with salt and pepper. Drizzle with soy sauce. Simmer everything together for a short time. Season if necessary.
5.
Garnish the vegan version with fresh Vegetable Recipes and herbs and serve. Crumbled tofu can be added.
6.
And now a version for “carnivores”. Cut the pork tenderloin in half crosswise and sear each side in a pan.
7.
Place the roasted tenderloin in an oven preheated to 180 degrees Celsius, wrapped in baking paper for about 15-20 minutes. You can uncover it for the last few minutes.
8.
Let cool slightly cut into thin slices and add to the seaweed with the pasta. Enjoy!
