The recipe for fine seaweed spaghetti with mushrooms and tomato sauce treat is healthy and keeps you slim!
Prep Time: 00:20 – Cooking Time: 00:15 – Total Time: 00:30
1 Pce Ripe Avocado
100 g Mushroom
1 Clove Garlic
1 Tbs Sea Salt
300 g Whole Wheat Pasta, Spaghetti
1 Bunch Parsley
1 Pinch Celery Seeds
50 g Sesame Seeds, White And Black
135 g Kelp Dry
6 Pces Sun-dried Tomatoes
2 Pces Fresh Tomatoes
3 Tbs Virgin Olive Oil
1 Pinch Black Ground Pepper
1 Pinch Pink Himalayan Salt
The dry tomatoes are soaked overnight in a bowl covered with water.
The seaweed are soaked in a bowl of lukewarm water for several hours.
The spaghetti noodles are cooked in boiling water al dente. The algae are drained and placed with the drained noodles in a bowl and mixed together.
The avocado is pitted and the pulp is spooned out. The fresh tomatoes are halved and the garlic peeled. The soaked sun-dried tomatoes are blended with the soaking water, fresh tomatoes, avocado pulp, parsley and freshly squeezed garlic to a fine tomato sauce. Then seasoned with fresh black pepper and Himalaya salt.
The mushrooms are sliced and sauteed in a pan with a little olive oil.
Then the sesame seeds are roasted briefly in a pan without fat over medium heat then mixed with celery seeds.
Ready to serve by putting two tablespoons of tomato sauce on the empty plate and then rolling up the algae spaghetti mixture with a fork to put the kelp pasta on top of the tomato sauce. Then decorate the spaghetti with the sauteed slices of mushrooms topped with sesame and celery seeds as well as fresh slices of spring onions.