Gochujang Pasta Recipe
Indulge in a deliciously creamy pasta dish, packed with Asian umami flavors. Picture this: perfectly cooked pasta, a kick of spice, a hint of sweetness, and that creamy Gochujang sauce.
Servings: 2
Calories: 609kcal
Ingredients
- 2 tablespoon vegetable oil
- 2 shallots
- 4 garlic cloves
- 1 handful Baby King Oyster Mushrooms
- 2-3 tablespoon gochujang paste
- 1 tablespoon tomato paste
- ¼ teaspoon salt
- 1 cup coconut milk
- 1 tablespoon lime juice
- 180 g Rigatoni Pasta
Instructions
- Finely mince the shallots, and slice the garlic and mushrooms. If you prefer, you can press the garlic.
- Heat some vegetable oil in a large pan over medium heat, and add the minced shallots, sliced garlic, and sliced mushrooms. Cook until they are lightly browned.
- Stir in the gochujang paste and mix well with the other ingredients.
- Turn down the heat to a low simmer. Add the tomato paste and cream to the pan and stir everything together. You'll see the ingredients make a rich and creamy sauce. At this point, add salt and season to taste.
- Cook the pasta following the package instructions. Reserve some pasta water for later.
- Add the cooked pasta to the pan, and mix it well with the sauce so that all the pasta is covered.
- Add in some pasta water if the sauce is too thick.
- Drizzle some lime juice, and serve with finely chopped fresh herbs of your choice and vegan cheese or nutritional yeast.
Nutrition
Calories: 609kcal | Carbohydrates: 83g | Protein: 16g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 381mg | Potassium: 708mg | Fiber: 4g | Sugar: 7g | Vitamin A: 159IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 6mg