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.

Let's get into the recipe.

This creamy vegan gochujang spaghetti is

• easy to make
• made with healthier ingredients
• plant based, gluten free and dairy free
• full of fiber
• the perfect vegan dinner

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

Storage instructions

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

Substitutions

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

Other vegan pasta to try

• carrot pasta
• zucchini pasta

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