Tomato Gochujang Pasta (Vegan)

Tomato Gochujang Pasta (Vegan)

3 servings
A rich and somewhat creamy Tomato Gochujang Pasta made with a mix of tomatoes and gochujang or Korean chili paste. The addition of gochujang to this pasta adds a nice layer of heat and extra umami that creates a rich sauce to coat the pasta.

Ingredients

  • tomatoes

    , i used a mix of grape and regular tomatoes

    ½ lb
  • olive oil
    1 tbsp
  • salt and pepepr to taste
  • vegan butter

    or olive oil

    2 tbsp
  • white onion

    diced

    ½ medium
  • garlic

    , peeled and thinly sliced

    6 cloves
  • tomato paste
    ⅓ c
  • gochujang
    2 tbsp
  • vegan ground or crumbled sausages)

    , 150 g (see notes

    1 c
  • plain unsweetened soy milk

    or other plant based milk, i recommend oat milk as well

    1 c
  • sugar
    1 tsp
  • pasta water
    ¼ c
  • salt and pepper to taste
  • uncooked tortiglioni or rigatoni

    - feel free to use other pasta of choice

    ½ lb
  • chopped fresh flat leaf parsley

    or basil

  • grated vegan cheese or parmesan

    optional

Directions

Tomatoes

  1. 1

    Slice the tomatoes in half. Place in an over safe baking dish. Season with salt and pepper then drizzle with olive oil.

  2. 2

    Bake in the oven for 30-35 minutes at 350F/180C or until the tomatoes are lightly brown and start to burst.

Sauce

  1. 1

    In a large pan or skillet over medium heat, melt the vegan butter.

  2. 2

    Sauté the onion until translucent for minute. Add the garlic and sauté for 1-2 minutes.

  3. 3

    Add in the tomato paste and gochujang. Mix with the onions and garlic. Sauté the tomato and gochujang paste for 1-2 minutes over medium heat.

  4. 4

    Add in the vegan ground or crumbled sausages (if using). Pour the soy milk or plant based milk.

  5. 5

    Mix everything together. Add the toasted tomatoes. Break apart any large tomato pieces. Add some sugar, to counter the acidity.

  6. 6

    Allow the sauce to simmer. Season the sauce to your taste, if needed.

Cooking the pasta

  1. 1

    Meanwhile, cook the pasta 1-2 minutes less that the package recommendation or until al dente and very chewy. Once al dente, drain the pasta from the water.

  2. 2

    Save some of the pasta water.

Finishing the pasta

  1. 1

    Add some pasta water into the tomato gochujang sauce. Turn off the heat.

  2. 2

    Add the cooked pasta directly into the sauce. Mix well to coat in the sauce. Add more pasta water, if desired. Season the pasta with some salt and pepper to taste, if desired. You can also finish this off with some grated vegan cheese.

  3. 3

    Garnish with fresh parsley or basil. Serve while hot and enjoy!

Tomato Gochujang Pasta (Vegan)

Tomato Gochujang Pasta (Vegan)

5.0(6)45 min3 servings482 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 6 ratings

thefoodietakesflight.com
5.0(6 reviews)
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About this Recipe

Craving a pasta dish that's anything but ordinary? This Tomato Gochujang Pasta (Vegan) delivers a captivating blend of savory umami and a gentle warmth, making it a truly unforgettable main course.

Why This Pasta Works

The magic in this recipe lies in the ingenious combination of classic tomato flavors with the bold, fermented complexity of gochujang, or Korean chili paste. This addition isn't just about heat; it introduces a deep, savory umami that transforms a simple tomato sauce into a rich, layered experience. Paired with sweet cherry tomatoes and a touch of vegan butter and plant-based milk, it creates a wonderfully "somewhat creamy" sauce that clings perfectly to every noodle.

What to Expect

Prepare your palate for a surprisingly rich and deeply satisfying pasta experience. You'll find a robust tomato base, brightened by the fresh tomatoes, and then elevated by the unique, savory-spicy kick from the gochujang. The sauce is velvety, not overly heavy, with a delightful balance of sweet, savory, and spicy notes. With vegan ground or crumbled sausages, this dish is hearty and comforting, perfect for a cozy dinner. While it boasts complex flavors, it's designed to be approachable for any home cook looking to explore new taste profiles.

Customization & Variations

Feel free to experiment with your favorite pasta shape—while tortiglioni or rigatoni are suggested for holding the rich sauce, any pasta will work beautifully. For the creamiest results, oat milk is highly recommended, but plain unsweetened soy milk or other plant-based milks are also excellent options. Don't have fresh parsley? Fresh basil makes a wonderful aromatic substitute. To boost the richness, sprinkle with grated vegan cheese or parmesan before serving.

Serving & Context

This vegan pasta is a fantastic main course, perfect for a weeknight meal when you desire something comforting yet adventurous. Serve it simply in a bowl, perhaps with a side of crusty bread to soak up every last drop of the luscious sauce.

Frequently Asked Questions