Creamy Gochujang Pasta

This creamy gochujang pasta is a delicious and easy weeknight meal made with mostly pantry ingredients.

Prep:
10
mins
Cook:
20
mins
TOtal:
30
mins
servings:
4

Ingredients

  • 1/2 cup cashews (raw, soaked in just boiled water for 30 minutes)
  • 3/4 cup water
  • 360 g dried pasta
  • 1 tsp avocado oil
  • 1 shallot, finely chopped
  • 2 cloves garlic (fat cloves), thinly sliced
  • 3 tbsps gochujang
  • 2 tbsps rice vinegar
  • 1 1/2 tbsp mirin
  • 1/4 to 1/3 cup reserved pasta water (as needed)
  • 2 stalk green onion, sliced on this bias
  • freshly grated parmigiano reggiano (to taste, optional) 
  • sesame seeds, for garnish (optional) 

Instructions

  1. Once the cashews have softened in the hot water, drain and add to a high powered blender (like a Vitamix) with the 3/4 cup water. Blend on high until smooth and creamy and set aside.
  2. Bring a large pot of salted water to a boil and cook the pasta to al dente and drain (don't rinse!) and set aside. Reserve pasta water for later.
  3. Heat a nonstick skillet over medium heat and add avocado oil. Once hot, add the shallot and garlic and cook until fragrant and the shallot is just starting to brown, stirring often, about two to three minutes. Lower the heat as needed to avoid the garlic burning.
  4. Reduce the heat to medium-low and add the gochujang, rice vinegar and mirin and stir to combine. Cook until the colour changes to a deeper red, about two to three minutes. The mixture will be very sticky, that's ok!
  5. Add the pasta tp the sauce and toss over low heat to coat the pasta. Pour in the reserved pasta water (starting with a few tablespoons at first) and keep tossing to combine. Pour in the cashew cream (you may not need all of it) and toss again until everything is coated.
  6. Divide the pasta onto plates and top with cheese (if using), green onion and sesame seeds (if using). Enjoy!