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Gochujang Arrabbiata Pasta


Creamy, delicious and just a little bit spicy, this may just be the perfect plant-based pasta! Introducing the Gochujang Arrabbiata Pasta.
Before you start
Kettle boiled | Large stock pot | High sided frying pan
Ingredients
For the pasta
- 1 tbsp olive oil
- 2 red onions
- 2 large garlic cloves
- 2 tbsp tomato puree
- 2 tbsp gochujang paste
- 100ml pasta water
- 250ml oat cream
- 500g pasta
- 15g nutritional yeast
- 10g coriander
- Salt, sugar and pepper to taste
To serve
- 1 lime
- Plant-based parmesan cheese or nutritional yeast
Method
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1.
Prepare the ingredients | Peel and finely dice the red onions and garlic.
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2.
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)
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3.
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 puree and gochujang to the pan and stir for 2 minutes | Scoop the pasta water out of the stock pot, transfer to the pan, 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
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4.
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