Sharon Reid

 

There are between 350 to over 500 different varieties of pasta from around the world, who knew this humble staple varied so much? I certainly didn’t, having only tried nine varieties including: tagliatelle, fusilli, linguine, falfelle, to list just a few. As one always open to ‘alternative’ versions of the conventional, any one for courgetti? I am more than willing to try Seamore’s, ‘I Sea Pasta’, pasta made entirely from seaweed grown on the west coast of Ireland in Connemara.

I Sea Pasta resembles green tagliatelle in appearance, however, this 100% wild organic, gluten –free pasta has the un –mistakable taste of seaweed which is nutrient rich, a great source of fibre, and contains: iodine; protein; vitamin A & B -12.

Are you looking to cut down on carbs in order to get your body ‘summer ready?’ Then I Sea Pasta, is a great replacement for conventional pasta due to being both low in calories and filling. In addition to improving your health, I Sea Pasta also boasts sustainable credentials – no more than 15% of seaweed is harvested at any one time, making this ‘superfood’ the key to sustaining current and future generations.front-packshot-iseapasta-august-2015-225x300

Green in colour and credentials, low in calories and high in nutrients, I Sea Pasta is the perfect alternative to conventional pasta.

 

For further information, including recipe ideas and stockists please visit: seamorefood.com