Creamy Gochujang Pasta
This Creamy Gochujang Pasta is the perfect fusion of Korean flavors and Italian cuisine. Gochujang takes the place of tomato paste in this recipe, providing a subtle sweetness and spice. I promise, you will love this fun twist on a classic recipe that comes together just as easily and quickly as its ounterpart!
Ingredients
- 1- pound short noodle pasta (I’m using Fusilli Corti Bucati)
- 2 tablespoons vegan butter
- 1 tablespoon extra-virgin olive oil
- 2 large shallots, diced
- 6 cloves garlic, thinly sliced
- ½ cup gochujang
- 1 teaspoon gochugaru flakes
- ½ cup soju
- 1 ½ cups plant-based heavy cream
- ¾ cup cup vegan parmesan shreds, divided
- Fresh cilantro or cilantro microgreens, for garnish
Instructions
- Cook the pasta according to the package instructions. Before draining, reserve one cup of the pasta water. Drain and set aside.
- In a large pan, heat the butter and olive oil over medium heat. Add the chopped shallot and sauté until it becomes translucent, 2 to 4 minutes. Add the minced garlic and cook another 30 to 60 seconds.
- Next, add the gochujang and gochugaru flakes, and cook until the gochujang slightly darkens in color, 2 to 3 minutes. Reduce the heat to medium and add the soju. Simmer until it reduced by half, 4 to 5 minutes.
- Pour in the heavy cream and ½ cup of parmesan shreds. Continue to mix until the parmesan cheese has melted throughout. Off the heat, toss in the cooked noodles until thoroughly coated. If the sauce seems too thick, add pasta water a couple tablespoons at a time until the desired consistency is reached. Taste and adjust seasonings, adding salt and pepper, if necessary.
- Garnish with the remaining ¼ cup parmesan shreds. Serve with cilantro micro greens and enjoy!
Tried this recipe?Let us know how it was!