Pasta with seaweed, shrimp and curry

By Guillaume Diotte
1 min read
Pâtes aux algues, aux crevettes et au cari

Shrimp, seaweed and curry pasta

A great recipe created by Ma cuisine végane !

  • ½ package of cooked spaghetti
  • 4 tbsp soy milk
  • 1 tbsp cornstarch (or other starch of your choice)
  • a little margarine
  • 1 package of vegan or regular shrimp (thawed)
  • 6 mushrooms (in pieces)
  • 1 cup of soy milk
  • 3 tbsp chives (chopped)
  • 1 tbsp nutritional yeast
  • 1 tsp curry powder
  • 1 tsp garlic powder
  • 1 tbsp. of seaweed flakes from An Ocean of Flavors (your choice)
  • salt and pepper (to taste)

  1. Combine the soy milk and cornstarch in a small bowl. Set aside.

  2. In a large nonstick skillet, fry the shrimp in the margarine until lightly browned. Remove from the skillet and set aside.

  3. In the same pan, cook the mushrooms for a few minutes.

  4. Meanwhile, mix the cup of soy milk, chives, yeast, spices and seaweed flakes .

  5. Add salt and pepper to adjust the seasoning to your taste.

  6. Add the soy milk and starch mixture to thicken.

  7. Add the shrimp.

  8. Simmer over low heat for 2 minutes to coat the shrimp well.

  9. Add the pasta and serve immediately.