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

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)

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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!