Name: Seaweed Pasta Recipe
Ingredients: 10 oz spaghetti (or your favorite pasta); 5 sheets dried seaweed (gim/nori); 1/3 cup mixed nuts; 1/4 cup truffle oil; 2 tbsp avocado oil or extra virgin olive oil; 3 tbsp soy sauce; 2 tbsp Yondu, Korean fermented vegetable sauce (you can substitute with fish sauce or tsuyu)

Ingredients

Units Scale

10 oz spaghetti (or your favorite pasta)
5 sheets dried seaweed (gim/nori)
1/3 cup mixed nuts
1/4 cup truffle oil
2 tbsp avocado oil or extra virgin olive oil
3 tbsp soy sauce
2 tbsp Yondu, Korean fermented vegetable sauce (you can substitute with fish sauce or tsuyu)

Cook Mode Prevent your screen from going dark

Instructions

Cook your pasta according to the package instructions.
While your pasta is cooking, let’s toast the dried seaweed over a flame or in a dry pan until it turns from brown-ish to green-ish. A quick tip: keep an eye on it because seaweed toasts faster!
Once your seaweed is nice and toasty, (I like it super toasty!) tear it up and toss it in a blender along with the mixed nuts, truffle oil, avocado oil, soy sauce, and Yondu. Add some pasta water to make things nice and smooth – we aim for creamy perfection!
Transfer your pasta to a bowl and pour that luscious seaweed sauce. Give it a good mix, and voila!