Spicy Vegan Gochujang Noodles
These Spicy Vegan Gochujang Noodles are ready in 30 minutes and pack the perfect amount of heat & creaminess. These are comfort in a bowl.
Ingredients
- 3/4 pound pasta I used tagliatelle
- 2 tablespoons vegan butter
- 6 cloves garlic roughly chopped
- 1 shallot diced
- 1 serrano pepper diced, optional
- pepper
- 1-2 tablespoons gochujang paste to taste
- 1 tablespoon tomato paste
- 1/2 cup broth I used vegan chicken broth
- 1/2 cup non-dairy cream or sub non-dairy milk
- green onions, chili oil for serving
Instructions
- Bring a pot of water to a boil. Add the pasta and cook until al dente - be sure to undercook the pasta since it will finish cooking in the sauce. Drain the pasta, reserving some pasta water.
- Place the empty pot back on the stove over medium heat and melt the vegan butter. Add the garlic, shallot, serrano and a big pinch of pepper. Cook down for a few minutes, or until the shallot is tender. Add the gochujang & tomato paste and cook for about a minute.
- Pour in the broth & non-dairy cream and bring to a boil. Lower the heat and add the pasta back to the pot with a splash of the reserved pasta water. Continue to toss the pasta until the noodles are fully cooked and have absorbed all of the sauce.* Add to bowls and top with green onion and chili oil.
Video
Notes
*It will look like the sauce is super thin, but as you continue to toss the pasta it will absorb the sauce. This is why it is important to undercook the pasta.
Calories: 418kcal, Carbohydrates: 72g, Protein: 12g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Sodium: 104mg, Potassium: 348mg, Fiber: 3g, Sugar: 7g, Iron: 1mg
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