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!
- Beef Chorizo and Chicken Pasta
- Sun Dried Tomato Pesto Pasta
- Cajun Chicken Pasta
- Baked Ziti
- Creamy Fettuccine Alfredo
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Creamy Gochujang Pasta
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
- To a blender or food processor, add the silken tofu and milk.
- Blend until completely smooth and creamy.
- Boil pasta according to package directions in salted water and drain.
- Heat a saucepan over medium heat and add butter, olive oil, garlic, and gochujang. Saute for 2 to 3 minutes.
- Then add the tofu cream, parmesan, dried basil, red pepper flakes, chili powder, and salt. Mix together, taste, and adjust anything to your liking.
- Add the cooked pasta and toss it all together.
- Serve with green onions, parmesan, and red pepper flakes to enjoy!
Did You Make This Recipe?
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