Creamy Gochujang Pasta
Delight in this quick and elegant Creamy Gochujang Pasta that infuses every bite with a rich umami kick, making dinner a fulfilling experience.
Equipment
- - Large pot
- large pan
- - Measuring cups
- - Measuring spoons
- - Knife
- - Cutting board
- serving spoon
Ingredients
For the Pasta
- 1 pound short noodle pasta (Fusilli Corti Bucati) This shape clings perfectly to the creamy sauce.
For the Sauce
- 2 tablespoons vegan butter Adds a rich, buttery flavor.
- 1 tablespoon extra-virgin olive oil Provides depth.
- 2 large shallots, diced Brings sweetness and aroma.
- 6 cloves garlic, thinly sliced Elevates the dish with robust flavor.
- ½ cup gochujang Gives this dish its unique spicy twist.
- 1 teaspoon gochugaru flakes Adds smoky heat.
- ½ cup soju Cuts through creaminess.
- 1 ½ cups plant-based heavy cream Ensures a rich and creamy texture.
- ¾ cup vegan parmesan shreds, divided Melts beautifully into the sauce.
For Garnish
- 1 bunch fresh cilantro or cilantro microgreens Provides a bright finish.
Instructions
Steps to Prepare
- Bring a large pot of salted water to a boil. Add your short noodle pasta and cook according to package instructions. Remember to save one cup of pasta water before draining.
- In a large pan, melt the vegan butter and add olive oil over medium heat. Toss in the diced shallots and sauté until translucent, about 2 to 4 minutes. Add sliced garlic and cook for another 30 to 60 seconds.
- Mix in the gochujang and gochugaru flakes. Allow this mixture to cook for 2 to 3 minutes until the gochujang darkens slightly in color.
- Lower the heat to medium and pour in the soju. Let it simmer until the liquid reduces by half, about 4 to 5 minutes.
- Pour in the plant-based heavy cream and add ½ cup of vegan parmesan shreds. Stir continuously until everything melts together. Add cooked noodles and stir to coat. If too thick, gradually add reserved pasta water.
- Top the pasta with the remaining ¼ cup of vegan parmesan shreds. Finish with fresh cilantro or cilantro microgreens.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze the pasta for up to 2 months. Reheat with a splash of cream or pasta water.