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creamy red pepper gochujang spaghetti

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
  

  • 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

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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