Gochujang Pasta
Spice up your pasta night with this bold and flavourful gochujang pasta! Combining the rich umami of Korean gochujang with a creamy dairy-free sauce and perfectly cooked pasta, this dish is a fusion of comfort and spice.
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Ingredients
- 250 g dry pasta
- 125 g onion finely chopped
- 3 Tbsp vegetable oil divided
- 2 garlic cloves grated
- 2 Tbsp tomato purée
- 2 Tbsp gochujang paste
- 250 ml cream of choice
- 1 Tbsp brown sugar to taste
- dash of soy sauce to taste
- lemon juice to taste
- salt to taste
OPTIONAL TOPPINGS:
- parmesan-style cheese
- spring onions, sliced
Instructions
- Cook the pasta according to packet instructions. When done, drain well and toss in 1 Tbsp vegetable oil. Set aside.250 g dry pasta, 3 Tbsp vegetable oil
- In the meantime, make the gochujang sauce: heat the remaining vegetable oil in a small saucepan. Fry the onion over medium-high heat until soft, about 6 minutes.125 g onion
- Add the garlic, tomato purée, gochujang paste and fry for a 30 seconds or so.2 garlic cloves, 2 Tbsp tomato purée, 2 Tbsp gochujang paste
- Stir in the cream. Season to taste with sugar, soy sauce, lemon juice, and salt.250 ml cream of choice, 1 Tbsp brown sugar, dash of soy sauce, lemon juice, salt
- Mix the sauce with the pasta and reheat gently until warm.
- Serve topped with Parmesan-style cheese and spring onions if desired.parmesan-style cheese, spring onions, sliced
Nutrition
Serving: 1servingCalories: 483kcalCarbohydrates: 58gProtein: 11gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 71mgSodium: 27mgPotassium: 320mgFiber: 3gSugar: 9gVitamin A: 983IUVitamin C: 5mgCalcium: 70mgIron: 1mg