Description
This creamy gochujang pasta is packed with spicy flavor and it’s ready in no time. This recipe is the perfect twist for pasta night.
Ingredients
Units
Scale
- 1/2 cup cashews (or heavy cream)
- 16oz uncooked pasta (I used whole wheat cavatappi)
- 1/2 teaspoon table salt, plus salt for cooking pasta
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons gochujang paste (not gochujang sauce – see note)
- 1 tablespoon tomato paste
- 2 cups crushed tomatoes
- Salt to taste
Instructions
- If you’re using cashews, add the cashews to a bowl and cover with one cup of boiling water. Let the cashews soak while you prepare the rest of the dish. (If you’re using heavy cream, skip this step.)
- Bring a large pot of salted water to a boil and cook the noodles according to package directions. Reserve 2 cups of pasta water, then drain the noodles.
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and cook for 7-8 minutes until the onion begins to soften.
- Add the garlic and cook for one minute, stirring frequently.
- Add the gochujang paste and tomato paste and cook for one minute, stirring to coat the onion with the paste.
- Add the crushed tomatoes and continue to cook for 5 minutes.
- Drain the cashews and add them to a blender with one cup of pasta water. Blend until smooth.
- Let the tomato mixture cool slightly, then transfer and blend with the cashew cream until smooth.
- Toss the pasta with the sauce.