Gochujang Pasta

This vegan pasta dish is so easy to make but is deliciously spicy and comfortingly creamy. Feel free to swap the peas for shredded greens – or leave them out completely.

Serves 4 | Takes 30 mins

Original recipe: https://www.bbc.co.uk/food/recipes/creamy_gochujang_pasta_59347

main

Ingredients

500g dried pasta (linguine, spaghetti, tagliatelle, fusilli or penne)
1 tbsp olive oil
1 onion (red or white), finely chopped
2 garlic cloves, finely grated or chopped
300g block silken tofu, roughly chopped
2 tbsp gochujang
2 tbsp nutritional yeast (or finely grated Italian-style hard cheese)
Large handful frozen peas (optional)
Salt

Method

Cook the pasta in a saucepan of well salted boiling water according to packet instructions, or until al dente. Drain and reserve some of the pasta cooking water.
Meanwhile, heat the oil in a saucepan and fry the onion, garlic and a pinch of salt with the lid on until softened.
Place the tofu, gochujang and nutritional yeast in a blender. Add the onion mixture and a couple of tablespoons of the reserved pasta cooking water and blend until totally smooth.
If using the peas, boil or microwave them until hot.
Pour the tofu mixture into a saucepan. Cook over a medium heat until it starts to simmer then add the pasta, along with a splash of the reserved pasta water if the sauce is a little thick.
Toss the peas, if using, with the creamy pasta and serve immediately.