Gochujang Arrabbiata Pasta
This is the ultimate comfort dish on a cold winter day. Our Gochujang Arrabbiata Pasta is seriously simple, easy to make and uses only a handful of ingredients, plus it has a great spicy kick!
Serves
Ingredients
For the pasta
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>2 red onions<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>2 tbsp gochujang paste<item-todo-done><item-todo-done>100ml pasta water<item-todo-done><item-todo-done>250ml oat cream<item-todo-done><item-todo-done>500g pasta<item-todo-done><item-todo-done>15g nutritional yeast<item-todo-done><item-todo-done>10g coriander<item-todo-done><item-todo-done> salt, pepper & sugar - to taste<item-todo-done>
To serve
<item-todo-done>1 lime<item-todo-done><item-todo-done> plant-based parmesan<item-todo-done>
Before you start
Kettle boiled | Large stock pot | High sided frying pan
Prepare the ingredients
- Peel and finely dice the red onions and garlic
Cook the pasta
- Cook the pasta according to package instructions in a large pot of boiling salted water - the more water the better (approx 9 minutes)
Prepare the sauce
- Warm the olive oil in the pan over medium heat
- Add the red onions and a small pinch of salt to the pan and stir for 5-10 minutes until soft
- Add the garlic and stir for 2 minutes
- Add the tomato purée and gochujang to the pan and stir for 2 minutes
- Scoop the pasta water out of the stock pot, transfer to the pasta water, stir to combine and simmer for 1 minute
- Pour the oat cream into the pan, add the nutritional yeast and stir to combine and simmer for 1 minute
- Taste the sauce and season to perfection with salt, pepper and sugar
Finish and serve
- Pick the coriander leaves and finely slice
- Drain the pasta, add to the sauce and fold to cover and coat
- Transfer the pasta to serving bowls, garnish with coriander, pepper, a squeeze of lime juice, parmesan (or nutritional yeast) and serve immediately