Seaweed Pasta By Chef Mokgadi Itsweng


  • 200g Kelp seaweed, washed and sliced
  • 1 tablespoon olive oil
  • 2 green onions, chopped
  • 2 garlic cloves, crushed
  • 1 avocado, peeled and deseeded
  • 30g sunflower seeds
  • Juice of 2 lemons
  • 2 tablespoons nutritional yeast
  • Salt and pepper to season
  • 1 nori sheet
  • Parmesan cheese, shaved (optional
  • 2 tablespoons fresh parsley and mint (chopped)
  • 500g cooked pasta


  1. Heat a tablespoon of oil in a pan and sautee’ the kelp for 5 minutes at high heat. Remove it from the pan and set aside.

  2. Place the sauteed kelp, onions, garlic, avocado, sunflower seeds, lemon juice, olive oil and nutritional yeast into a food processor or blender. Blend until all the ingredients are well combined into a thick pesto-like sauce, season with salt and pepper.

  3. Mix the sauce into your warm pasta, top with torn nori sheets, parmesan cheese and fresh herbs.

  4. Serve Warm.

How do you encourage diverse ocean ingredients in menus?

I encourage diverse ocean ingredients in my menus through the popup dining experience I created called “The Plate with Chef Mokgadi”. These dining experiences are targeted at home cooks to help them explore different ocean ingredients in an easy and fun way, in the comfort of their own homes. I also do hands on cooking classes with the same objective.

Why you are passionate about protecting our oceans?

I am passionate about protecting the ocean because the oceans are a big part of life on earth. As a spiritual being who is part of mother earth, it is my duty to protect all living entities on earth. The ocean is home to so many living entities, with humans depending on its bounty for economic survival. The ocean is a big part of my spiritual life and moon cycles as a woman. I find healing, strength, and renewal from the ocean. If the ocean dies..we as humans will die.

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