Kelp Pasta Recipes: Alaia's Hearty Kelp Bolognese

Published by Eve Palmer, 9 Oct 2020

Alaia's Hearty Kelp Bolognese

Feeds 2-3 people

Watch tutorial video here!


1. 1 package Akua Kelp Noodles
2. 1/2 cup French (Beluga) lentils, rinsed
3. ¼ cup raw walnuts (or cashews), soaked for at least 2 hours
4. ¾ cup filtered water
5. 1 lb cremini or shiitake mushrooms, stems removed
6. 4 tablespoons olive oil - 1 small yellow onion, small dice
7. 1 tablespoon chili flakes
8. 1 tablespoon dried oregano
9. 6 cloves garlic, minced
10. 1 bay leaf
11. 2 medium roasted beets, any color, small dice
12. sea salt and ground black pepper, to taste
13. 1 tablespoon light miso (I used chickpea)
14. 3 tablespoons tomato paste
15. ½ cup red wine
16. 24 ounces tomato sauce
17. 1 cup flat leaf parsley, chopped
18. 2-4 tablespoons truffle oil (optional)
19. 1/4 cup fresh thyme or oregano leaves (optional)
20. 2 tablespoons tamari soy sauce (optional)
21. smoked salt or liquid smoke are great in this, if you have them on-hand

To make:

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