Publised on 13/05/2024. Last Updated on 23/08/2024 by Richard
Easy vegan creamy gochujang pasta, made with Korean fermented chilli paste. Ready in 20 minutes and no store-bought vegan cream required
Let me introduce you to my new vegan husband: creamy gochujang pasta! This 100% plant-based pasta dish is a fusion of spicy, savoury, and creamy flavours, the likes of which you've never experienced! I'm talking about a luscious sauce made with silken tofu, tangy tomato puree, and of course, plenty of gochujang to give it that signature kick.
It's comfort food like no other, a dish that's as satisfying as it is exciting, and trust me when I say, once you try it, you'll wonder how you ever lived without it. Stand down vegan bolognese! Take a week off vegan alfredo sauce!
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🌶 What is Gochujang?
Originating from Korea, gochujang has been used in cooking for centuries, adding depth and heat to everything from stir-fries to stews. It's a spicy, fermented chilli paste that's like the love child of hot sauce and miso, with a rich, complex flavour.
But why limit its uses to traditional recipes? Again, like miso, the flavour it provides is so unique and delicious, we'd be fools not to combine it with other fusion ingredients! today, we're spicing up our vegan pasta game with a little gochujang magic!
🍝 Creamy Gochujang Pasta Ingredients
Now, let's talk about what you'll need to whip up this flavour-packed masterpiece. Luckily, most of the ingredients are store cupboard natives, so you should be ready to roll asap! The full vegan recipe is at the bottom of the page, so if you're desperate for that creamy gochujang pasta goodness, just keep scrolling hun!
- Pasta (I used penne)
- Vegetable oil
- Onion, finely chopped
- Garlic, minced
- Gochujang
- Tomato puree (aka tomato paste)
- Boiling water
- Vegetable stock cube
- Silken tofu (choose a soft variety)
- Nutritional yeast
- Vegan cheese (for topping)
- Parsley for garnish
🔀 Ingredient substitutions
Now, I get it – sometimes you just ain't got all the ingredients on hand, and that's okay! This vegan creamy gochujang pasta is still within your grasp! Here are some handy substitutions you can make:
- Don't have silken tofu? Fear not, my friend! You can use any store-bought vegan cream or even vegan greek yoghurt instead!
- Nutritional yeast can be swapped out for vegan parmesan or even a tablespoon of miso paste for that umami kick.
- As for the pasta, well, the world is your oyster! Feel free to use whatever shape floats your boat – fusilli, spaghetti, rigatoni, you name it!
🍳 How to Make Creamy Gochujang Pasta
Now onto the main event: making this mouth-watering creamy gochujang pasta! Full recipe at the bottom of the page!
Step 1. Sauté the onion in vegetable oil until soft, then add the minced garlic and fry for another minute.
Step 2. Stir in the gochujang and tomato puree, then add the vegetable stock and simmer until reduced.
Step 3. Blend the silken tofu and nutritional yeast until smooth, then add it to the saucepan, stir until smooth.
Step 4. Add the cooked pasta. Top with vegan cheese and parsley before serving.
🤷♀️ Creamy Gochujang Pasta FAQs
A: Yes, gochujang does have a bit of a kick to it, but it's not overwhelmingly spicy. It adds a depth of flavour and a subtle heat to the dish without being too overpowering. However, if you're sensitive to spice, you can always adjust the amount of gochujang to suit your taste preferences. Start with a smaller amount and gradually add more until you reach your desired level of spiciness.
A: Unfortunately not. The vast majority of dried pasta shapes are vegan-friendly as they are typically made from durum wheat semolina or other plant-based ingredients like rice or legume flours. However some include egg in their ingredients, so be sure to keep an eye out.
A: Generally, traditional gochujang is gluten-free as it's made from fermented soybeans, glutinous rice, red chili peppers, and salt. However, it's essential to check the ingredients list carefully, as some commercially produced gochujang may contain added ingredients that could contain gluten.
And there we have it, my vegan creamy gochujang pasta! Fancy some more vegan pasta?? Why not give my Vegan Vodka Sauce, my Vegan Bolognese or my Vegan Pesto a try!
Creamy Gochujang Pasta
Equipment
- 1 Saucepan
- 1 Frying pan
Ingredients
- 300 g pasta I used penne
- 2 tablespoon vegetable oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 tablespoon gochujang
- 1 tablespoon tomato puree aka tomato paste
- 300 ml boiling water
- 1 vegetable stock cube
- 200 g silken tofu choose a soft variety
- 2 tablespoon nutritional yeast
- Vegan cheese for topping
- Parsley for garnish
Instructions
- Bring a large saucepan of salted water to the boil. Cook the pasta according to the package instructions.300 g pasta
- Place a medium frying pan over medium heat and add the oil. Once hot, add the onion and fry until soft. Do not let it brown. Add the garlic and fry for a further minute.2 tablespoon vegetable oil, 1 onion, 3 cloves garlic
- Stir through the gochujang and tomato purée and simmer for a few minutes. Dissolve the stock cube in the boiling water, then add to the frying pan and bring to a simmer. Stir often until thoroughly reduced, around 10 minutes.2 tablespoon gochujang, 1 tablespoon tomato puree, 300 ml boiling water, 1 vegetable stock cube
- Meanwhile, blend the silken tofu and nutritional yeast until smooth. Add the blended tofu to the saucepan, stir until smooth and lower the heat.200 g silken tofu, 2 tablespoon nutritional yeast
- Add the pasta, (along with a spoonful of pasta water if the sauce is too thick) then stir through and serve, topped with your favourite vegan cheese shredded on top and a sprinkle of parsley.Vegan cheese, Parsley for garnish
Lindsi
I just made it and it was packed of flavour and really easy to make. Thanks!
Kirsten
Quick and easy and delicious!
joe
damn. i don’t ever comment on recipes but you got me to eat tofu. and love it. next level.