I’d long since given up pasta when a friend of mine introduced me to kelp noodles. My initial thought was “they’re probably not healthy” followed by “I don’t miss pasta anymore”, but I was intrigued when I learned more about them. Kelp noodles are virtually free of carbs and calories, provide calcium and iron and are a culinary chameleon (i.e. they’ll absorb the flavor of whatever you cook them with).

Kelp is a sea veggie. Kelp noodles contain kelp, salt extracted from brown seaweed, and water.

My favorite way to enjoy kelp noodles is with a meat sauce and topped with plenty of Parmesan cheese. Oh yeah. This has become a weekly family favorite.

Ingredients:

• 1 bag of kelp noodles, drained and cut in half
• 1 large 24 oz. can (or glass bottle) of tomato sauce or strained tomatoes~either texture is yummy. If you are using canned tomato sauce, I really like Muir Glen Organic sauce.
• 1 pound grass-fed ground beef
• 4 italian sausages, sliced (pastured pork OR grass-fed beef)
• 1/2-1 lb “pet food” (ground beef and ground organ meats). This ingredient is optional, but I kid you not, it makes the sauce AWESOME and you can’t tell there’s organ meats in there but you get all the benefit (huge dose of iron and fat soluble vitamins). I order mine from U.S. Wellness Meats and keep it in the freezer to add to meatloaves, hamburgers and any meat sauces.
• 1 can black olives (preferably without ferrous sulfate in the ingredients)
• 1 tsp. ea rosemary, thyme, oregano, basil
• 1 cup cubed Shiitake mushrooms
• 1/4 tsp. fennel seed (optional)
• Garlic, onion, and green bell pepper are optional

How To:

1. Brown ground meet and sliced Italian sausage in a large pot on medium heat with a couple tablespoons of olive oil. If you are using garlic, onion, and bell pepper, add to the mix when about halfway cooked, approx. 5 mins.
2. Add tomato sauce and spices.
3. Drain kelp noodles and cut in half on a cutting board. Add noodles to the pot, separating them from each other a bit as you go. Stir so that noodles are covered with meaty sauce.
4. Drain and add olives then cover with a lid and reduce heat to med-low. Simmer for 20-30 mins until noodles are tender.
5. Serve with Parmesan cheese over a bed of spinach or your other favorite veggie. Salt and pepper to taste.

Having grown up with an Italian family and eating A LOT of pasta over the years, even though I’ve happily given up grain-based pastas for my health, I’m stoked to have this kelp noodle spaghetti bolognese option. I hope you enjoy it too! 🙂