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!