This gochujang garlic pasta is made with spicy Korean chilli paste, garlic and plump veggies with a butter bean sauce. It’s quick, easy, and full of flavor!
Ingredients
Serves: 3
For the pasta:
- 250 grams long pasta of choice
For the sauce
- 5 garlic cloves, minced
- 45 grams (2.5 tbsp) gochujang
- 1 vegetable bouillon cube
- 1 cup (240g) plant-based milk, unsweetened
- 170g cooked butter beans
- 3 tbsp (10g) nutritional yeast
- 1 tbsp (15g) soy sauce
- 2 tsp sesame oil
For the vegetables
- 200 grams mushrooms, sliced
- 100 grams baby spinach leaves, chopped
Instructions
1. Cook the pasta according to package instructions and drain.
2. Add a drizzle of oil to a large pan. When it is hot, add the garlic and cook for a couple minutes, until lightly golden. Add the gochujang and vegetable bouillon and fry everything together for 2 minutes.
3. Add the gochujang mixture, butter beans, milk, nutritional yeast, soy sauce and sesame oil to a blender or food processor and blend until smooth.
4. Add another drizzle of oil to the pan, then add the sliced mushrooms and cook for about 4 minutes until cooked through. Pour the blended sauce into the pan along with the cooked pasta and chopped spinach. Mix everything together until heated through.
5. Optionally, top with sesame seeds and spring onion. Store in the fridge in an airtight container for 2-3 days. Enjoy!
