fbpx

Sea Octopus Pasta with Funky Seaweed

Who lives in a pineapple under the sea? It’s our favourite octopus made with Fry’s Hot Dogs and star fish friends! Enjoy your blue pasta with a side of funky seaweed aka pineapple coleslaw, mixed with vegan mayo and seeds!

CategoryDifficultyBeginner
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Ingredients
 ½ box Fry’s Hot Dogs, defrosted
 250 g conchiglie pasta (shell-shaped pasta)
 2 slices of vegan cheese
 A handful of rosa tomatoes, sliced
To make Natural Blue Food Dye*:
 1 head of red cabbage (you will save some for the coleslaw!)
 ¼ tsp baking soda
*Use natural food colouring if you don’t want to make your own
For the Funky Seaweed Coleslaw:
 2 cups shredded red cabbage
 1 cup grated carrots
 1 cup pineapple, diced
  cup mixed seeds (e.g.: toasted pumpkin seeds, sunflower seeds and sesame seeds)
 ¼ cup chopped fresh parsley
 ¼ cup vegan mayonnaise

Method

Method
1

Cook the pasta according to the packaging instructions. Set it aside.

2

Slice the red cabbage into chunks.

3

Bring a pot of water to the boil. Add the sliced cabbage in the pot and simmer for about 15 minutes.

4

Strain out the red cabbage (the cabbage will be used for the coleslaw).

5

Simmer the purple water for another 15 minutes until the consistency is becomes like syrup.

6

Gradually add the baking soda to turn the water from purple to blue.

7

Add the pasta to the blue water and allow the pasta to absorb the colour until it turns blue.

8

Fry the Hot Dogs up according to the box instructions. Allow to cool. Cut slits ¾ of the way up the Hot Dog to make the octopus tentacles.

9

Cut the vegan cheese into star shapes using a cookie cutter.

10

To make the coleslaw, combine all the ingredients together in a bowl, ensuring the mayo is mixed through well.

11

Place the pasta in bowls, with the Hot Dog Octopus on top, along with the cheese stars and tomatoes. Serve the funky seaweed coleslaw on the side.

Ingredients

Ingredients
 ½ box Fry’s Hot Dogs, defrosted
 250 g conchiglie pasta (shell-shaped pasta)
 2 slices of vegan cheese
 A handful of rosa tomatoes, sliced
To make Natural Blue Food Dye*:
 1 head of red cabbage (you will save some for the coleslaw!)
 ¼ tsp baking soda
*Use natural food colouring if you don’t want to make your own
For the Funky Seaweed Coleslaw:
 2 cups shredded red cabbage
 1 cup grated carrots
 1 cup pineapple, diced
  cup mixed seeds (e.g.: toasted pumpkin seeds, sunflower seeds and sesame seeds)
 ¼ cup chopped fresh parsley
 ¼ cup vegan mayonnaise

Directions

Method
1

Cook the pasta according to the packaging instructions. Set it aside.

2

Slice the red cabbage into chunks.

3

Bring a pot of water to the boil. Add the sliced cabbage in the pot and simmer for about 15 minutes.

4

Strain out the red cabbage (the cabbage will be used for the coleslaw).

5

Simmer the purple water for another 15 minutes until the consistency is becomes like syrup.

6

Gradually add the baking soda to turn the water from purple to blue.

7

Add the pasta to the blue water and allow the pasta to absorb the colour until it turns blue.

8

Fry the Hot Dogs up according to the box instructions. Allow to cool. Cut slits ¾ of the way up the Hot Dog to make the octopus tentacles.

9

Cut the vegan cheese into star shapes using a cookie cutter.

10

To make the coleslaw, combine all the ingredients together in a bowl, ensuring the mayo is mixed through well.

11

Place the pasta in bowls, with the Hot Dog Octopus on top, along with the cheese stars and tomatoes. Serve the funky seaweed coleslaw on the side.

Sea Octopus Pasta with Funky Seaweed

More Recipes

Chicken-Style Kadai
Beginner50 minsIndian Delights
Fry's Chicken-Style Strips tossed in a wok with curry leaves, coriander, turmeric, red chilli and mustard seeds. It sits on an aromatic South Indian tomato chutney and finished with fresh coriander leaves.
Mumbai Street Burger
Beginner50 minsIndian Delights
Stack our Asian Spiced Burger with red onion, pickled cucumber, vegan cheese, tamarind reduction, green chutney and sliced pickled cucumber.
shares