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Seaweed, leek and mushroom pasta

A tasty seasonal recipe from Cat. Seaweed is a great way for us to ensure we get enough iodine, especially if we are vegan. Be careful, though, as overindulging can be too much of a good thing! Serves 2.


  • ½ tbsp cooking oil
  • 1 medium leek, thinly sliced into rings
  • 2 handfuls mushrooms, cut into quarters
  • ½ cup chopped green olives
  • 1 clove garlic, finely chopped
  • ½ handful dry seaweed, soaked in hot water for 15 mins then cut into fine strips
  • 2 large handfuls spinach/rocket/chard, washed and cut into wide strips
  • ½–1 cup white wine or water
  • ⅓ cup oat cream (or dairy cream)
  • Pasta for two
  • Pepper and salt


  • Bring a pan of water to the boil for the pasta.
  • While the water for the pasta is coming to the boil, heat the oil in another pan, add the leek and mushrooms and cook for a few minutes until softened.
  • Add the garlic and stir in so as to cook, making sure it doesn’t burn.
  • Add the seaweed, olives and water/wine and simmer for 5–10 minutes to reduce the fluid.
  • Cook the pasta in the boiling water.
  • Just before the pasta is ready, add the greens and cream to the seaweed, stirring well to wilt the greens, and season to taste.
  • Drain the cooked pasta, reserving a little of the water, and return to the pan with the reserved water and about ½ cup of the seaweed sauce.
  • Mix well to coat the pasta and serve, adding extra sauce on top.

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