Gochujang pasta
A spicy and creamy vegan pasta dish featuring gochujang and silken tofu, perfect for a quick meal.
Equipment
- Saucepan
- blender
Ingredients
- 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)
- 1 handful frozen peas optional
- salt to taste
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. You could easily add more greens – shredded kale or cavlo nero would be good, but anything goes! If you don't need the dish to be vegan, you can use an Italian-style hard cheese in place of the nutritional yeast.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 500mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 2IUVitamin C: 10mgCalcium: 10mgIron: 15mg
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