Gochujang pasta

An easy, spicy, and creamy vegan pasta dish featuring gochujang, perfect for a quick meal.

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Prep Time 15

Cook Time 30

Total Time 30

Course Main Course

Cuisine Asian, vegan

Servings servings

Calories 350 kcal

Equipment

Blender
saucepan

Ingredients

500 g dried pasta such as linguine, spaghetti, tagliatelle, fusilli or penne
1 tablespoon olive oil
1 onion red or white, finely chopped
2 garlic cloves finely grated or chopped
300 g block silken tofu roughly chopped
2 tablespoon gochujang
2 tablespoon nutritional yeast (or finely grated Italian-style hard cheese)
large handful frozen peas optional
salt to taste

Instructions

Cook the pasta in a saucepan of well salted boiling water according to packet instructions, or until al dente. Drain and reserve some of the pasta cooking water.
Meanwhile, heat the oil in a saucepan and fry the onion, garlic and a pinch of salt with the lid on until softened.
Place the tofu, gochujang and nutritional yeast in a blender. Add the onion mixture and a couple of tablespoons of the reserved pasta cooking water and blend until totally smooth.
If using the peas, boil or microwave them until hot.
Pour the tofu mixture into a saucepan. Cook over a medium heat until it starts to simmer then add the pasta, along with a splash of the reserved pasta water if the sauce is a little thick.
Toss the peas, if using, with the creamy pasta and serve immediately.

Notes

You can adjust the spice by adding less or more gochujang. You could easily add more greens – shredded kale or cavlo nero would be good, but anything goes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 15mg

Keyword Comfort Food, creamy pasta, Easy pasta recipe, Gochujang pasta, Spicy pasta, Vegan pasta