Spicy Gochujang Vodka Pasta
This silky, smooth and creamy viral vodka pasta with a gochujang twist is the ultimate recipe that comes together in just 15 minutes! Dairy free and vegan.
Servings: 2
Ingredients
- 200 g dry pasta
- 1 tbsp olive oil
- 3 cloves garlic 1.5 tsp minced garlic
- 3 tbsp tomato paste
- 1 tsp gochujang heaped - add more for more spice
- 1 tsp gochugaru
- 1/2 cup full fat coconut milk or coconut cream
- 1/2 cup pasta water
- 5 g fresh basil
- salt
- black pepper
Garnish
- vegan burrata
- olive oil
- fresh basil
- gochugaru
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, saving the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and saute for 2 minutes. Then add minced garlic and sauté for 2 more minutes.
- Stir in the tomato paste, gochugaru and gochujang. Add some pasta water to thin it out.
- Lower the heat and stir in the coconut cream and pasta water. Season with salt and black pepper.
- Add the cooked pasta to the sauce, tossing to coat evenly. Stir in fresh basil and cook for 2-3 more minutes, allowing the pasta to absorb the sauce and for basil to cook.
- Serve hot, topped with fresh basil, vegan burrata, olive oil and gochugaru. Enjoy!