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Gochujang Arrabbiata Pasta

Gochujang Arrabbiata Pasta
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


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


  1. 1.

    Prepare the ingredients | Peel and finely dice the red onions and garlic.

  2. 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)

  3. 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

  4. 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