Description
This spicy caramelized shallot pasta is an autumn comfort dish, perfect for a quick and cozy weeknight dinner. The rich gochujang-infused creamy sauce pairs beautifully with sweet, golden shallots. Vegan-friendly and bursting with umami!
Ingredients
Scale
- 10 shallots (~280g), sliced
- 1 large garlic clove, chopped
- 250g pasta
- 1 tbsp brown sugar
- 1 heaped tbsp gochujang
- 70g vegan cream cheese
- 2 tbsp nutritional yeast
- Salt and pepper, to taste
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh chives, chopped
- Olive oil, for cooking
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil.
- Caramelize the shallots: In a pan over low heat, sauté the shallots in olive oil for 5 minutes. Add the brown sugar and continue to cook until deep golden brown. Add the chopped garlic and cook for another minute or two.
- Cook the pasta: Add pasta to the boiling water and cook 8-10 minutes (until al dente).
- Make the sauce: Stir in the gochujang and vegan cream cheese into the shallots, adding a splash of pasta water to loosen the sauce. Season with salt. Keep on low heat.
- Combine everything: Drain the pasta, reserving a mug of pasta water. Toss the pasta into the shallot mixture, adding a little pasta water to create a silky sauce.
- Season & serve: Sprinkle with nutritional yeast, salt, and pepper. Stir in fresh basil and chives. Serve hot!
Notes
- Swap vegan cream cheese for coconut cream or cashew cream for a different texture.
- Add red pepper flakes for extra heat.
- Use regular cream cheese if not vegan.
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 10g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg