Saucy Kimchi Pasta
This Creamy Kimchi Alfredo Pasta is easy to make and will be your new favorite way to eat kimchi! Ready in less than 30 minutes! Gluten-free option included.
Equipment
- Stove top
Ingredients
For the pasta
- 8 ounces fettuccine pasta (use gluten-free if needed)
- 2 tablespoon sesame oil
- 1 small white onion, diced ( ~ 1 ½ cup)
- 7 button mushrooms, sliced
- 1 tablespoon soy sauce (use tamari if gluten-free)
- 3 cloves garlic, minced
- ⅓ - ½ cup kimchi, roughly chopped
- A handful of parsley
- A handful of green onion, chopped
For the cashew alfredo sauce
- ½ cup cashews, soaked and drainer*
- 1 cup non-dairy milk we like soy)
- ¼ cup nutritional yeast
- Juice of ½ lemon
- 1 clove of garlic
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon corn starch (or tapioca starch)
For serving
- 2-3 tablespoon vegan parmesan (optional)
Instructions
- Cook pasta according to the packaging instructions. Drain. Drizzle with 1-2 tablespoon oil to prevent sticking.
- To a medium pot, add sesame oil and heat. Once hot, add onion and mushrooms. Cook for 7-10 minutes.
- In the meantime, make the cashew sauce. Add all of the ingredients for the sauce to a blender. Blend until smooth.
- To the pot, add soy sauce, garlic, and kimchi. Cook for 3-4 minutes, stirring frequently.
- Add the vegan alfredo sauce, pasta, parsley and chopped green onions. Stir until everything is well coated. Cook for further 2-3 minutes to thicken the sauce.
- Serve immediately, topped with more parsley and vegan parmesan (optional).
Video
Notes
Ideally, you want to soak your cashews overnight but if you forgot to do so, boil them for 10 minutes, then drain.
For best results, save pasta and sauce separately and mix before serving. This recipe keeps for 2-3 days in the fridge.
For homemade vegan kimchi, see this recipe.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition
Calories: 640kcal
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