Sun Dried Tomato Kelp Pasta

If you are a vegan in Italy who is also gluten-free or primarily on a raw food diet, a kelp noodle recipe will come in handy.
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Total Time 30 minutes
Servings 2


  • ½ cup Nature's Eats Sun-Dried Tomatoes, soaked
  • 1 cup tomatoes chopped
  • ½ lemon
  • 1 cup pine nuts
  • 2 cups basil
  • 3 garlic cloves
  • 2 chives
  • ¼ teaspoon salt & pepper
  • ¼ cup olive oil
  • 12 ounces of kelp noodles (recommend Sea Tangle Kelp noodles, which are crunchy)
  • 1 cup arugula


  • Rinse and cut kelp noodles.
  • Bring 3-4 cups water to boiling. Add kelp noodles but remove from the heat and cover. Allow to steep for at least 30 minutes. This will help soften the noodles.
  • Place soaked Nature's Eats Sun-Dried Tomatoes, pine nuts, olive oil, basil, garlic, chives, salt & pepper, tomatoes, and lemon into a high powered blender like a Vitamix machine and process on a speed of 3 to 4. Alternatively, you can use a food processor and run until you get the desired texture.
  • Remove the water from the kelp noodles. Add sun-dried pesto on top of kelp noodles and stir until fully combined. The noodles will continue to soften.
  • Add arugula and any other vegetables you would like along with a fresh basil garnish and serve. For a cheesier experience add nutritional yeast on top to taste as a topping.