Creamy Gochujang Pasta

5 from 3 votes

Easy vegan creamy gochujang pasta, made with Korean fermented chilli paste. Ready in 20 minutes and no store-bought vegan cream required

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: All, Italian, Korean

Servings:

Calories: 295kcal

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