Gochujang pasta
This delicious gochujang pasta combines the rich flavors of Korean chili paste with creamy tofu for a unique, vegan dish.
Equipment
- pan
- blender
Ingredients
Pasta and Tofu
- 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)
- frozen peas large handful (optional)
- salt
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 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. Adding more greens such as shredded kale or cavlo nero is also a good option. If not vegan, consider using hard cheese instead of nutritional yeast.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 800mgPotassium: 500mgFiber: 7gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg
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