What does seaweed pasta taste like?

Seaweed pasta has a savory, oceanic flavor that’s briny, slightly salty, and deeply umami. In this recipe, it’s balanced with rich butter and earthy matcha, so the flavor reads more complex than “seafood-y”—it’s subtle, not overpowering.

Is seaweed healthy for you to eat?

Yes—seaweed is rich in minerals like iodine, iron, and magnesium, and contains antioxidants and fiber. As part of a dish like this seaweed pasta, it adds both flavor and nutritional value without being heavy.

Can I make seaweed pasta ahead of time?

You can prep the seaweed-matcha butter in advance and store it in the fridge for up to 5 days. The pasta is best served fresh, but the butter shortcut makes it easy to pull everything together on a busy night.

Seaweed Pasta with Vegan Scallops

Ingredients

For the vegan scallops

2 large king oyster mushroom stems, sliced into scallop-sized rounds
warm water (for soaking)
1 tablespoon olive oil

For the seaweed-matcha butter

1/2 cup cultured vegan butter, softened to room temperature (I used Miyoko’s brand)
1 tablespoon ground ochazuke wakame seasoning (I used a coffee grinder)
1 teaspoon matcha powder

To serve

4 -6 ounces spaghetti
2 teaspoons black and white sesame seeds

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Instructions

To Prepare the Vegan Scallops

Place the sliced mushroom stems in a bowl and cover with warm water. Let soak for 15 minutes, then drain and pat dry.
Heat the olive oil in a large skillet over medium to medium-high heat. Score one side of each scallop, then place in the skillet, scored side up.
Cook until the edges develop a golden crust, then flip and cook the scored side until deeply golden.

To Make the Seaweed-Matcha Butter

In a small bowl, combine the softened butter with the ground ochazuke wakame and matcha powder.
Stir until fully blended and set aside.

To Cook the Pasta

Prepare the spaghetti according to package directions. Drain well.

To Serve

While the pasta is still warm, toss with the seaweed-matcha butter, starting with half and adding more as needed until lightly coated.
Divide into bowls, top with the vegan scallops, and sprinkle with sesame seeds. Let rest for a few minutes before serving.

Notes

How to store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The seaweed butter may firm up once chilled—this is totally normal.
How to reheat: Gently reheat the pasta in a skillet over low heat with a splash of water or a small pat of vegan butter to help loosen it. For the scallops, warm them separately in a skillet to help bring back their golden edges.
Noodle swaps: Spaghetti holds the seaweed butter beautifully, but soba, udon, or ramen work well too. Just aim for something long and sturdy enough to carry the butter.

Ingredient tips:

Matcha: Cooking or culinary-grade matcha powder is fine here. It’s more robust and slightly more bitter than the fancy ceremonial grade, which works better in savory dishes like this.
Ochazuke wakame: If you can’t find this exact seasoning, look for a furikake blend with seaweed and sesame (and no bonito flakes) as a substitute.
Cultured vegan butter: I used Miyoko’s, which has a tangy, rich flavor that really complements the seaweed and matcha.

Author: erin wysocarski
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Vegan Seafood
Method: Sautéed, Boiled
Cuisine: American
Diet: Vegan