Gochujang pasta
This vegan gochujang pasta is deliciously spicy and comfortingly creamy, perfect for a quick meal.
Equipment
- saucepan
- blender
Ingredients
Pasta
- 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 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
Cooking 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 olive 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. Shredded greens can also be added for extra nutrition.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 500mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 6mgCalcium: 50mgIron: 3mg
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