Description
Indulge in a delicious fusion with our Creamy Korean Gochujang Pasta recipe. Learn how to create a unique and flavorful dish that will impress your taste buds. Click here to get cooking!
Ingredients
- – 8 oz (227 g) dried pasta
- – 1 medium shallot, diced
- – 3 cloves garlic, minced
- – ½ cup (120 ml) almond milk or another plant-based milk
- – 2 tablespoons (30 ml) gochujang paste
- – 1 tablespoon (15 ml) maple syrup or agave nectar
- – 1 tablespoon (15 ml) soy sauce or tamari/shoyu
- – 1 tablespoon (15 ml) sesame oil
- – 1 tablespoon (15 ml) rice vinegar
- – 1 teaspoon (5 ml) cornstarch
Instructions
- Begin by filling a pot with water and bringing it to a rolling boil, adding a good amount of salt. Introduce the pasta and cook until it’s nearly firm to the bite. Drain and put it aside, remembering to keep aside half a cup of the pasta water before draining.
- As the pasta cooks, prepare the sauce. Use a bowl to combine all the sauce ingredients thoroughly by whisking them together. Put the mixture to the side once it’s well mixed.
- Warm up a tablespoon of oil in a pan over medium-high heat. When the pan is hot, add the diced shallot and cook for 2 to 3 minutes until it turns translucent.
- Next, incorporate the minced garlic, stirring it for an additional minute until it releases its aroma.
- Then, pour in the almond milk along with the prepared gochujang sauce. Allow the mixture to come to a simmer, and when the sauce begins to thicken, add the cooked pasta.
- Stir everything together to ensure the pasta is well-coated, cooking for another 1 to 2 minutes. If the sauce becomes too thick, add a bit of the reserved pasta water.
- Garnish with your favorite toppings, and enjoy the creamy gochujang pasta while it’s still warm!
