Gochujang Pasta
Serving Size: 4
DESCRIPTION
This gochujang pasta so easy to make in less than 30 minutes. The creamy, spicy sauce starts with cashews and a dollop of gochujang paste for that signature bold, umami-rich kick. Customize this dish to your preference by add veggies or your choice or protein. Pair it with a side salad and garlic bread for the ultimate meal!
INGREDIENTS
- 16 ounces pasta of choice uncooked
- 1 tablespoon vegan butter
- ¼ cup raw cashews unsalted
- 1 tablespoon nutritional yeast
- 2 tablespoon gochujang paste
- 1 tablespoon maple syrup pure
- ½ cup soy milk or preferred plant milk
- t tablespoon garlic minced or paste
- 2 teaspoon garlic powder
- 1 ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 cup pasta water reserved from when boiling pasta
Garnish
- red pepper flakes
- Italian parsley finely chopped
- vegan Parmesan cheese
METHOD
- Cook pasta according to package instructions.
- Reserve 1 cup of pasta water and use it to soak the raw cashews. Soak for 10 minutes till cashews soften.Note: I like to soak the cashews in the same blender cup I use to blend the gochujang pasta sauce later.
- Once the pasta is cooked, then drain through a strainer bowl. Rinse under cold water to stop the cooking process. Set aside.
- Place the remaining ingredients (nutritional yeast, gochujang paste, garlic powder, maple syrup, salt, and plant milk) in the blender cup with the cashews and pasta water. Blend for a minute till you have a smooth creamy sauce. Note: Taste to adjust the sauce, if needed.
- Melt vegan butter in a pot (I use the same pot I used to cook the pasta in) on medium heat. Add garlic and let it cook for about a minute while continuously stirring.
- Then transfer the gochujang cream sauce in with the cooked garlic. (If there are any grains of cashews in the sauce, then pour it through a mesh strainer to avoid any grains). Cook on medium heat for 2-3 minutes till the sauce thickens, and then add the cooked pasta. Toss together till all the pasta is evenly coated with the sauce.
- Garnish with fresh Italian parsley, red pepper flakes, and a sprinkle of vegan Parmesan cheese before serving.
NOTES
- Use High-Quality Gochujang: This dish’s flavor relies heavily on gochujang paste, so choose a high-quality brand from your local Asian food market for the best taste!
- Soak Cashews Properly: Ensure your cashews are fully softened to prevent a gritty sauce (the cashews should split easily when pinched between your fingers).
- Consistent Pasta Cooking: Cook your pasta just until al dente to prevent it from becoming mushy when mixed with the sauce.
NUTRITION
Calories: 91kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 916mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
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