Spaghetti Nori

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Carbonara sauce is a popular one which some vegetarians miss, so here is a good alternative. You can use a sea vegetable like nori instead of the ham or bacon. The salt and mineral flavour of the nori imparts a bite to the pasta, and is the most adaptable and easy to cook of the sea vegetables. This dish is nutritionally high in protein, vitamins and minerals. It serves four as a light lunch or starter, or makes a substantial main course for two.


  • 225 g/Β½ lb buckwheat spaghetti
  • 4 nori sheets
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • 3 eggs, beaten
  • 50 g/2 oz/4 tablespoons butter
  • 100 g/ΒΌ lb mushrooms, thinly sliced
  • generous handful of chopped parsley seasoning to taste


    Cook the spaghetti in plenty of salted, boiling water. Meanwhile, scissor two of the nori sheets into small strips and simmer in the soy sauce and water for 3 minutes. Add the nori and its liquid to the beaten eggs. Drain the spaghetti carefully. Melt the butter in a large saucepan and cook the mushrooms until just soft. Pour in some of the egg mixture followed immediately by the pasta. Stir well, then remove from the heat and pour in the rest of the egg mixture with most of the parsley and seasoning. Toss well so the egg cooks from the heat of the spaghetti. Transfer to a serving dish. Grill/broil the remaining nori until bubbly and partially green. Crumble over the spaghetti with the parsley and serve immediately.