creamy vodka pasta with gochujang
there’s nothing better than carbs before you go out…so I made a spicy creamy gochujang vodka pasta. boom.
SERVES 2 PEOPLE
6 min prep + 12 min cooking = 18 minutes
INGREDIENTS:
200g rigatoni (or rigati)
4 cloves of garlic
250g cherry tomatoes
1 tbsp gochujang
25ml vodka
300g silken tofu
5 tbsp nutritional yeast
salt and pepper
soft cheese (I use a vegan from @juliennebruno)
crispy chilli oil
black pepper
METHOD:
Boil your pasta in salted boiling water inside a large saucepan. Check on it to make sure none sticks to the bottom, then do yourself a favour and crack on with the actual recipe.
Chop up the garlic until fine and leave to one side. Then pop those cherry tomatoes in a large frying pan on a medium with some light olive oil until they’re golden and starting to blister. When that happens, add the garlic in and press down on the tomatoes using a spatula to help them release their juices. Once the tomatoes and garlic have softened, you can add the gochujang and vodka in, stir and lower the heat.
In a food processor, chuck the silken tofu and nutritional yeast into a food processor and blitz. Season with salt and pepper to taste.
Oh my, your pasta is cooked! Save the water (50ml pls) and drain the pasta. Then mix the pasta water and cream into the frying pan of spicy tomatoes. with the cream and the pasta water. Add the pasta in and keep mixing until you have lusciously tomatoey pasta.
Serve with some vegan soft cheese, a drizzle of chilli oil and a smile. Also a season pls. Tuck in.