Creamy Red Pepper Gochujang Spaghetti (vegan)

Introducing Creamy Red Pepper Gochujang Spaghetti (vegan). This is not your typical or traditional Italian pasta recipe. It has the addition of gochujang which is a Korean fermented chili paste. The gochujang adds rich umami flavor and pares deliciously with the red pepper.

This pasta is so good. It is creamy thanks to coconut milk. Don't worry if you don't like coconut milk, you can't taste it but the coconut milk does add a nice subtle sweetness to this recipe. This pasta is flavorful and light, if you wanted to add some protein to it you could pair it with some beans or top it with hemp seeds.

I love a good pasta recipe. For more yummy pasta recipes try my spinach garlic pasta or my zucchini pasta.

Let's get into the recipe.

Why you'll love this recipe

• It is easy to make - you just need a sheet pan and a blender.
• It is made with healthier ingredients.
• Thanks to all the veggies it is full of fiber.
• It is vegan, plant based, gluten free and dairy free.

Instructions

1. Preheat oven to 425 degrees.
2. Add garlic, red pepper and onion to a sheet pan lined with parchment paper.
3. Cook garlic for 10-15 minutes until it is browned and soft, remove from sheet pan. Cook red pepper and onion for 20-25 more minutes, until red pepper is blackened and soft and onions are cooked through.
4. Add red pepper, garlic and onion to a blender along with the rest of the sauce ingredients.

Ingredients

• red pepper
• onion
• garlic
• coconut milk
• pasta water
• gochujang
• lemon juice
• salt
• pepper
• basil

Substitutions

• coconut milk - can be subbed with cashew cream (¼ cup cashews blended with ¾ cup water).

Storage instructions

The extra pasta can be stored in a sealed container in your fridge for up to 3 days.

Recipe FAQ

Recipe Pro-Tips

I love the Mother in Law's brand of gochujang paste.

Other vegetarian + vegan pasta recipes to try

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Creamy Red Pepper Gochujang Spaghetti (vegan)

This Creamy Red Pepper Gochujang Spaghetti (vegan) is a delicious vegan pasta recipe.

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Course dinner

Cuisine italian asian american fusion

Servings 4

Calories 333 kcal

Ingredients

  

1x2x3x

• 2 red peppers - cut in half and cored
• ½ onion - quartered
• 4 garlic cloves
• ¾ cup full fat coconut milk
• scant ¾ cup reserved pasta water make sure it is heavily salted
• 1 tablespoon nutritional yeast
• 2 tablespoons gochujang
• ¼ cup basil leaves from one small bunch
• 1 tablespoon lemon juice
• salt/pepper to taste
• + cooked spaghetti or pasta of choice

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Instructions

 

• Preheat oven to 425 degrees.
• Add garlic, red pepper and onion to a sheet pan lined with parchment paper.
• Cook garlic for 10-15 minutes until it is browned and soft, remove from sheet pan. Cook red pepper and onion for 20-25 more minutes, until red pepper is blackened and soft and onions are cooked through.
• Add red pepper, garlic and onion to a blender along with the rest of the sauce ingredients. Blend until smooth. Pour sauce over your favorite pasta and enjoy.

Notes

This makes enough sauce for about 4 servings of pasta sauce.

Nutrition

Calories: 333kcalCarbohydrates: 52gProtein: 10gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 14mgPotassium: 451mgFiber: 4gSugar: 5gVitamin A: 1959IUVitamin C: 82mgCalcium: 37mgIron: 3mg

Keyword Creamy Red Pepper Gochujang Spaghetti (vegan)

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