Creamy Gochujang Pasta with Tofu

15 minutes
30 minutes
45 minutes
5
Did you know you could make the creamiest pasta with tofu? Not only is it packed with plant-based protein but it makes for the most silky flavorful sauce to make pasta with. This Gochujag Pasta is a bit spicy, a bit tangy, and just so good!
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Creamy Gochujang Pasta with Tofu

Did you know you could make the creamiest pasta with tofu? Not only is it packed with plant-based protein but it makes for the most silky flavorful sauce to make pasta with. This Gochujang Pasta is a bit spicy, a bit tangy, and just so good!

Making the Tofu “Cream”

The secret to making the creamiest pasta sauce without actual heavy cream is tofu! And it’s not just any tofu, it’s silken tofu which is just a really smooth and creamy type of tofu that almost resembled a custard or pudding but a bit more firm.

All you have to do is add the silken tofu to a food processor or blender along with almond milk and blend until completely smooth and this will basically act as heavy cream in this recipe.

The Gochujang Sauce

Now that we have the tofu cream, we can make our sauce for the pasta which is inspired by Korean flavors!

Start off by sauteeing garlic and gochujang with a bit of olive oil and butter over medium heat. Once fragrant and golden, add the tofu cream along with red pepper flakes, lots of parmesan, salt, and chili powder.

If the sauce is thicker than you’d like, you can add almond milk or even some pasta water once the pasta is cooked to thin out the sauce. Taste the sauce and adjust any flavors as needed depending on if it needs more salt or if you’d like it more spicy.

The Pasta

Cook the pasta according to package directions in salted water. I used Fusilli Corti Bucatini pasta which I bought from Trader Joe’s and it is just the most fun shape. However, any pasta shape will work in this recipe!

Once the pasta is cooked, drain the water and add to the sauce. Toss it all together and serve with more parmesan on top to enjoy!

Craving More Pasta? Try These Recipes Out!

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Creamy Gochujang Pasta

Did you know you could make the creamiest pasta with tofu? Not only is it packed with plant-based protein but it makes for the most silky flavorful sauce to make pasta with. This Gochujang Pasta is a bit spicy, a bit tangy, and just so good!

Did you know you could make the creamiest pasta with tofu? Not only is it packed with plant-based protein but it makes for the most silky flavorful sauce to make pasta with. This Gochujang Pasta is a bit spicy, a bit tangy, and just so good!

15 minutes
30 minutes
45 minutes
5

Ingredients

TOFU SAUCE
  • 1 pound silken tofu
  • 1/4 cup milk of choice
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup gochujang
  • 1/2 cup freshly grated parmesan
  • 1 teaspoon dried basil
  • 1 teaspoon red pepper flakes
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
PASTA
  • 1 pound pasta, shape of choice
  • salt, for boiling pasta
  • parmesan, for topping
  • red pepper flakes, for topping
  • chopped green onions, for garnish

Instructions

MAKE THE SAUCE
  1. To a blender or food processor, add the silken tofu and milk.
  2. Blend until completely smooth and creamy.
  3. Boil pasta according to package directions in salted water and drain.
  4. Heat a saucepan over medium heat and add butter, olive oil, garlic, and gochujang. Saute for 2 to 3 minutes.
  5. Then add the tofu cream, parmesan, dried basil, red pepper flakes, chili powder, and salt. Mix together, taste, and adjust anything to your liking.
  6. Add the cooked pasta and toss it all together.
  7. Serve with green onions, parmesan, and red pepper flakes to enjoy!
5 based on 14 reviews

WHAT DO YOU THINK OF THIS RECIPE?

Rate + Review

This was excellent! Super flavorful for a quick meal and fairly simple ingredient list. I used a vegan homemade cashew parm instead of cheese and adjusted proportions a bit as my silken tofu was 12 oz but it was easy to adjust and I really loved how creamy the tofu sauce came out. Great weeknight dinner!

So quick and flavourful! Thanks for such an easy recipe.

Made this for dinner tonight and it came out so good! I used vegan Parmesan from violife because my boyfriend is vegan but I’m pescatarian so I added some hondashi pellets to the top of mine and it was amazing. It gave the pasta almost a smoky bacon flavor.

Holy flavor payout! This was not only insanely flavorful and silky, but now has me thinking of all the ways I can use silken tofu to justify having ‘cream’ sauce pasta more often.

This pasta was AMAZING! My husband was really skeptical of using tofu in pasta but we both absolutely loved this. We ended up not using the chili powder or red pepper flakes and it wasn’t too spicy at all. The gochujang gave a nice kick but the tofu balanced it out perfectly. Obsessed!

I’ve been eating at a deficit, so pasta has been out of reach for months. I’m glad I came across this recipe. I used chickpea pasta, Fairlife milk, and chicken breast to make a version of this that is less than 450 calories per serving and has 45g of protein. Fair warning: it can be spicy. Use a Gochujang paste that best suits your palette and adjust pepper seasonings accordingly.

I just want to shoot a kiss to your forehead and a give a massive hug – this was such a genius recipe that you’ve created! I’ve been trying to find more ways to incorporate more plant based protein into my diet, and I love tofu. THANK YOU!!!

This recipe IS SO AMAZING! it’s the best pasta I’ve tasted in a long time, plus who even KNEW you could make such a creamy sauce out of Tofu!!! Thank you so much for sharing this amazing recipe, I can’t wait to make it again soon!

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