Vegan Mushroom Spaghetti with GoChuJang
Course: Vegan RecipesCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
30
minutesShiitake mushrooms are cooked until tender and coated in a rich, spicy gochujang sauce, then tossed with spaghetti. This easy vegan pasta is full of umami and perfect for a cozy meal.
Ingredients
125g shiitake mushrooms, sliced
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 tomato, chopped
1 tsp dried oregano
1 tbsp gochujang paste
100ml water (or vegan stock)
120g spaghetti
Rapeseed oil
Sea salt flakes
Ground black pepper
Fresh coriander, finely chopped (for garnish)
Directions
- Bring a pot of water to the boil and cook the spaghetti according to package instructions. Reserve a little pasta water, then drain.
- Heat a frying pan over medium heat with a little rapeseed oil. Add the shallot and garlic, cooking until fragrant.
- Stir in the dried oregano, then add the chopped tomato. Cook until softened and slightly saucy.
- Add the sliced mushrooms and cook until tender and lightly browned.
- Stir in the gochujang paste, then pour in the water (or stock). Mix well until the sauce is smooth and combined.
- Add the cooked spaghetti to the pan and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
- Stir in the chopped coriander and season with sea salt and black pepper to taste.
- Serve warm and enjoy.
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