Deliciously Spicy Creamy Gochujang Pasta Made Easy
This Creamy Gochujang Pasta delivers unforgettable flavor and can be made in just 30 minutes, making it a delightful dish for any dinner.
Equipment
- large pan
- - Pot
Ingredients
For the Pasta
- 12 oz short noodle pasta e.g., penne or fusilli
For the Sauce
- 2 tbsp vegan butter
- 1 tbsp extra-virgin olive oil or any light cooking oil
- 2 medium shallots diced
- 4 cloves garlic thinly sliced
- 3 tbsp gochujang
- 1 tbsp gochugaru flakes adjust for spice preference
- 1/2 cup soju or white wine/vegetable broth
- 1 cup plant-based heavy cream or coconut cream
- 3/4 cup vegan parmesan shreds
For the Garnish
- 1 cup fresh cilantro or cilantro microgreens or green onions
Instructions
Cooking Instructions
- Boil water and cook the short noodle pasta according to package instructions until al dente, reserving one cup of pasta water before draining.
- In a large pan, melt the vegan butter and olive oil over medium heat. Add diced shallots and sauté for 2-4 minutes until translucent. Add thinly sliced garlic and cook for another 30-60 seconds until fragrant.
- Stir in the gochujang and gochugaru flakes into the pan, cooking for 2-3 minutes. Reduce heat to medium-low, then add soju and simmer for 4-5 minutes.
- Pour in plant-based heavy cream and ½ cup of vegan parmesan shreds, mixing until melted and smooth. Toss in cooked noodles, adjusting with reserved pasta water if needed.
- Sprinkle remaining ¼ cup of vegan parmesan shreds on top and serve with cilantro microgreens.
Notes
For added flavor, consider a splash of soy sauce or tamari. Garnish with additional cilantro for freshness.