Creamy Gochujang Pasta
Easy vegan creamy gochujang pasta, made with Korean fermented chilli paste. Ready in 20 minutes and no store-bought vegan cream required
Servings: 2
Calories: 295kcal
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
Metric - US Customary
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
Nutrition
Calories: 295kcal | Carbohydrates: 26g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 1072mg | Potassium: 968mg | Fiber: 6g | Sugar: 11g | Vitamin A: 724IU | Vitamin C: 19mg | Calcium: 82mg | Iron: 3mg