Some pasta dishes are good. Some are great. And then there’s this one—so simple, so delicious, and so packed with nutrients that it’ll have you questioning why you ever settled for plain old spaghetti. Seaghetti, our superstar seaweed pasta, makes this dish extra special, bringing all the texture of traditional noodles with none of the carbs, all while sneaking in some ocean-grown superpowers.
This dish combines peppery arugula, rich sun-dried tomatoes, and a garlicky olive oil sauce for a quick, vibrant meal that feels fancy but takes less time than convincing your dad that he’s not actually the funniest person in the room.
Ingredients
- 1 pack Seaghetti, pre-soaked and drained
- 3 tablespoons olive oil (the good stuff—this is where flavor happens)
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (because a little spice never hurt anyone… well, maybe once)
- 1/2 cup sun-dried tomatoes, chopped
- 4 cups fresh arugula (it looks like a lot, but it’ll wilt faster than your motivation on a Monday morning)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Juice of 1/2 lemon (because brightness makes everything better)
- 1/4 cup toasted pine nuts or walnuts (optional, but adds crunch and makes you look like a pro)
- Vegan Parmesan cheese (or nutritional yeast) for topping
Instructions
Prep your Seaghetti. Give it a nice soak, drain it well, and set it aside. No boiling, no waiting, no drama—just easy, breezy seaweed pasta.
Sizzle up the garlic. Heat olive oil in a large pan over medium-low heat. Add the garlic and red pepper flakes and stir for about 30 seconds, just until your kitchen starts smelling like an Italian grandmother’s dream.
Sun-dried tomatoes enter the chat. Toss in the chopped sun-dried tomatoes, oregano, and thyme. Cook for another 2 minutes, stirring occasionally, so everything gets cozy and infused with that garlicky goodness.
Seaghetti, meet your flavor bath. Add the Seaghetti to the pan and toss everything together. Let it cook for 2-3 minutes, so the noodles soak up all the flavors like a sponge (a very delicious sponge).
Wilt the arugula. Turn off the heat and stir in the arugula. It will shrink down dramatically, like your enthusiasm for cardio, but that’s exactly what we want.
Final touches. Squeeze in the lemon juice, toss everything together, and season with salt and black pepper to taste. If you’re feeling extra fancy, sprinkle on toasted pine nuts or walnuts for some crunch.
Serve and top it off. Plate your masterpiece, then sprinkle with vegan Parmesan or nutritional yeast for that final umami kick. Bonus points if you dramatically twirl your fork before taking a bite.
Why You’ll Love This Dish
- Seaghetti is light, low-carb, and packed with minerals that regular pasta can’t compete with.
- Arugula brings a peppery bite and is loaded with vitamins A and K.
- Sun-dried tomatoes add richness and natural umami without needing heavy sauces.
- It’s a one-pan wonder, making cleanup as easy as eating.
This dish proves that sometimes the simplest recipes are the best ones. So grab your Seaghetti, embrace the power of arugula, and whip up a meal that’s as fresh as it is flavorful. Who knew eating your greens could taste this good?