Name: Creamy Red Pepper Gochujang Spaghetti (vegan)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 3
Cuisine: italian fusion
Ingredients: 2 red peppers - cut in half and cored; 1/2 onion - quartered; 4 garlic cloves; 3/4 cup full fat coconut milk; scant 3/4 cup reserved pasta water (make sure it is heavily salted); 1 tablespoon nutritional yeast; 2 tablespoons gochujang; 1/4 cup basil leaves (from one small bunch); 1 tablespoon lemon juice; salt/pepper to taste

Creamy Red Pepper Gochujang Spaghetti (vegan)

★★★★★

5 from 1 reviews

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

Author: Kristi
Prep Time: 5
Cook Time: 30
Total Time: 35 minutes
Yield: 3 1x
Category: dinner
Method: oven
Cuisine: italian fusion

Scale

Ingredients

This makes enough sauce for about 4 servings of pasta Sauce

2 red peppers - cut in half and cored
1/2 onion - quartered
4 garlic cloves
3/4 cup full fat coconut milk
scant 3/4 cup reserved pasta water (make sure it is heavily salted)
1 tablespoon nutritional yeast
2 tablespoons gochujang
1/4 cup basil leaves (from one small bunch)
1 tablespoon lemon juice
salt/pepper to taste

+ cooked spaghetti or pasta of choice

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.

Keywords: Creamy Red Pepper Gochujang Spaghetti (vegan)

Find it online: https://avocadoskillet.com/creamy-red-pepper-gochujang-spaghetti-vegan/