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Kelp Pasta Recipes: Alaia's Hearty Kelp Bolognese

Published by Eve Palmer,

Alaia's Hearty Kelp Bolognese
Feeds 2-3 people
Watch tutorial video on Instagram!


  • 1 package Akua Kelp Noodles
  • 1/2 cup French (Beluga) lentils, rinsed
  • ¼ cup raw walnuts (or cashews), soaked for at least 2 hours
  • ¾ cup filtered water
  • 1 lb cremini or shiitake mushrooms, stems removed
  • 4 tablespoons olive oil - 1 small yellow onion, small dice
  • 1 tablespoon chili flakes
  • 1 tablespoon dried oregano
  • 6 cloves garlic, minced
  • 1 bay leaf
  • 2 medium roasted beets, any color, small dice
  • sea salt and ground black pepper, to taste
  • 1 tablespoon light miso (I used chickpea)
  • 3 tablespoons tomato paste
  • ½ cup red wine
  • 24 ounces tomato sauce
  • 1 cup flat leaf parsley, chopped
  • 2-4 tablespoons truffle oil (optional)
  • 1/4 cup fresh thyme or oregano leaves (optional)
  • 2 tablespoons tamari soy sauce (optional)
  • Smoked salt or liquid smoke are great in this, if you have them on-hand


  1. Rehydrate Kelp Pasta and put to the side
  2. Over medium-high heat, add olive oil into pot
  3. When it starts sizzling, add onion
  4. Once the onions are translucent, add in red chili flakes, oregano, and garlic
  5. After it’s all integrated, add in beets and bay leaf
  6. Mix together and let cook for 5 minutes
  7. Add in shiitake mushrooms
  8. Add salt and pepper
  9. Turn heat down to medium-low and cook for 8 minutes
  10. Add lentils, miso, tomato paste, tomato, and red wine
  11. Let cook for a few minutes
  12. Add walnut milk and mix through until whole pan has a creamy consistency
  13. Add in Kelp Pasta and parsley
  14. Plate and top with truffle oil, large grain salt, and tarragon

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