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Ingredients
Instructions

Creamy Seaweed Pasta

Lunch
Dinner
Pasta
Easy Recipes
Asian
Italian

Discover a unique fusion of Italian and Japanese flavours with creamy pasta, toasted nori, crispy Parmesan crisps, and delicate ikura. Rich, savoury, and full of umami, this Creamy Seaweed Pasta is an elegant dish that's sure to impress.

30 mins

1 person

Ingredients

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    Instructions

    Toasted nori

    • Pass each nori sheet over a gas flame a few seconds per side, keep it moving, until it crisps and smells toasty and the colour deepens. Do not let it scorch - burnt nori turns bitter.

    • Let it cool, then blend roughly in the blender. The fines settle to the bottom, the bigger flakes stay on top.

    • Separate the two: bigger flakes for cooking into the sauce, fines reserved as the finishing dust.

    Parmesan crisps

    • Place small mounds of Emborg Shredded Parmesan on a parchment sheet.

    • Bake at 190C for ~4-5 min until golden and crisp. Watch it - golden to burnt happens in seconds.

    • Take out and let cool.

    Pasta

    • Cook spaghetti in boiling salted water per the package time. Drain, keep some pasta water.

    • In a pan on medium heat, add butter and a splash of pasta water. Add the nori flakes and let them soften and bleed colour through.

    • Add the cooking cream and Shredded Parmesan, stir to combine.

    • Add the spaghetti, toss vigorously to bring it together. Taste and adjust salt - go light, the nori, parmesan and ikura are all salty.

    • Plate, top with parmesan crisps.

    • Dust the reserved nori fines over the top.

    • Spoon the ikura on top at the very end, off heat. Never toss it into the hot pan - heat kills the pop, dulls the colour, and turns it rubbery. It goes on glossy as the final garnish.

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    emborg
    30 mins
    1 person

    Creamy Seaweed Pasta

    Discover a unique fusion of Italian and Japanese flavours with creamy pasta, toasted nori, crispy Parmesan crisps, and delicate ikura. Rich, savoury, and full of umami, this Creamy Seaweed Pasta is an elegant dish that's sure to impress.
    Creamy Seaweed Pasta - Emborg Singapore


    1 person

    Ingredients

      Add to shopping list

      Instructions

      Toasted nori

      • 1. Pass each nori sheet over a gas flame a few seconds per side, keep it moving, until it crisps and smells toasty and the colour deepens. Do not let it scorch - burnt nori turns bitter.

      • 2. Let it cool, then blend roughly in the blender. The fines settle to the bottom, the bigger flakes stay on top.

      • 3. Separate the two: bigger flakes for cooking into the sauce, fines reserved as the finishing dust.

      Parmesan crisps

      • 1. Place small mounds of Emborg Shredded Parmesan on a parchment sheet.

      • 2. Bake at 190C for ~4-5 min until golden and crisp. Watch it - golden to burnt happens in seconds.

      • 3. Take out and let cool.

      Pasta

      • 1. Cook spaghetti in boiling salted water per the package time. Drain, keep some pasta water.

      • 2. In a pan on medium heat, add butter and a splash of pasta water. Add the nori flakes and let them soften and bleed colour through.

      • 3. Add the cooking cream and Shredded Parmesan, stir to combine.

      • 4. Add the spaghetti, toss vigorously to bring it together. Taste and adjust salt - go light, the nori, parmesan and ikura are all salty.

      • 5. Plate, top with parmesan crisps.

      • 6. Dust the reserved nori fines over the top.

      • 7. Spoon the ikura on top at the very end, off heat. Never toss it into the hot pan - heat kills the pop, dulls the colour, and turns it rubbery. It goes on glossy as the final garnish.