ramyaramesh3007This silky, smooth and creamy gochujang pasta paired with smoky, spicy oyster mushrooms is the ultimate pasta that comes together in under 30 minutes!
Korean food trends are an absolute must try in my opinion. This creamy gochujang pasta is delicious and comes together in just under half an hour. This pasta is inspired by rose shrimp pasta and we’ll use king oyster mushrooms to substitute the shrimp!
What Do I Need?
- pasta:Â you can use any type of pasta for this recipe, I used Fusilli Corti Bucati because it absorbs the flavours so well!
- gochujang: this is a korean spicy paste, and it’s pretty spicy with some notes of sweetness. You can reduce the amount of gochujang if you are sensitive to spice – you could also substitute with ssamjang paste which is a less spicy korean paste similar to gochujang.
- tomato paste: adds a nice red hue to the sauce!
- cream: using cream gives it that nice pink colour, but you can also use full-fat coconut milk for a delicious .
- vegan ‘shrimp’ alternative: king oyster mushrooms are perfect for a shrimp substitute and they taste amazing in the smoky, spicy marinade
Gochujang Rose Pasta with Mushrooms
This silky, smooth and creamy gochujang pasta paired with smoky, spicy oyster mushrooms is the ultimate pasta that comes together in under 30 minutes!
Servings: 2
Ingredients
Rose Pasta
- 2 cups dry pasta
- 1 tbsp olive oil
- 2 tbsp gochujang paste
- 1 tsp gochugaru
- 1 tbsp tomato paste
- 1/2 veggie boullion cube
- 1/2 cup vegan cream (sub with full fat coconut milk)
- 1/2-1 cup pasta water
- 2 tsp garlic powder
- salt (if needed)
Vegan Mushroom 'Shrimp'
- 2 king oyster mushrooms
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1/4 tsp liquid smoke (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp black pepper
- salt (as needed)
- olive oil
- splash of water
Garnish
- fresh parsley or coriander
- gochugaru
Instructions
- Slice your mushrooms into circular pieces. Make your marinade with the ingredients listed above. Add a splash of water if the mixture is too thick.
- Heat up a pan with olive oil. Place mushrooms and pan fry them until they release all water and are cooked.
- Brush the marinade on both sides of the mushrooms and cook until they are browned.
- Boil pasta according to the package instructions. Keep the pasta water.
- On another pan, add some oil and add in your gochujang paste, gochugaru and tomato paste. Stir for a few minutes on a low flame.
- Add paste water to the mixture, followed by the boullion cube and garlic powder.
- Mix well and add in your vegan cream before giving it a good mix. Add in your pasta.
- Give it a good mix and serve with mushrooms and chopped parsley, sprinkle of gochugaru and coriander. Enjoy!