Introduction
This dish combines the sweet, smoky depth of roasted red peppers with the complex, spicy-savory kick of gochujang, all brought together in a luxuriously creamy vegan sauce. You’ll love how the coconut milk creates a rich, velvety texture that perfectly coats every strand of pasta. It’s a uniquely flavorful and satisfying meal that comes together with surprisingly simple ingredients.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Ingredients
- 2 red peppers – cut in half and cored
- ½ onion – quartered
- 4 garlic cloves
- ¾ cup full fat coconut milk
- scant ¾ cup reserved pasta water make sure it is heavily salted
- 1 tablespoon nutritional yeast
- 2 tablespoons gochujang
- ¼ cup basil leaves from one small bunch
- 1 tablespoon lemon juice
- salt/pepper to taste
- + cooked spaghetti or pasta of choice
Instructions
- Preheat your oven’s broiler (or grill) to high. Place the red pepper halves (skin-side up), quartered onion, and garlic cloves on a baking sheet. Broil for 10-15 minutes, until the pepper skins are completely blackened and charred.
- Remove the baking sheet from the oven. Immediately place the charred peppers in a bowl and cover it with a plate or plastic wrap to steam for 10 minutes. This will make the skins easy to peel. Leave the onion and garlic on the sheet to cool slightly.
- Once the peppers are cool enough to handle, peel off and discard the blackened skins.
- In a blender or food processor, combine the peeled roasted peppers, roasted onion and garlic, coconut milk, nutritional yeast, gochujang, basil leaves, and lemon juice. Blend until completely smooth and creamy.
- While the sauce blends, cook your spaghetti or pasta of choice in a large pot of well-salted boiling water according to package directions for al dente. Before draining, reserve a scant ¾ cup of the starchy, heavily salted pasta water.
- Pour the blended sauce into a large skillet or pot and warm it over medium-low heat. Slowly whisk in the reserved pasta water until the sauce reaches your desired consistency. Let it simmer gently for 2-3 minutes. Season with salt and pepper to taste.
- Add the cooked and drained spaghetti to the skillet with the sauce. Toss thoroughly until every strand is evenly coated. Serve immediately.
Variations
- Blistered vs. Roasted: For a quicker version, skip broiling and simply sauté the diced peppers, onion, and garlic in a pan until very soft and slightly caramelized before blending.
- Herb Swap: Try using fresh cilantro or parsley in place of basil for a different herbal note.
- Protein Boost: Toss in a can of drained white beans or chickpeas when warming the sauce for added protein and heartiness.
- Different Pasta: This creamy sauce works wonderfully with rigatoni, fettuccine, or even gnocchi instead of spaghetti.
Tips for Success
- Salt Your Pasta Water Generously: This is your main chance to season the pasta itself and is crucial for the flavor of the final dish, as the sauce uses this water.
- Don’t Skip Peeling the Peppers: Taking the time to peel the charred skins after steaming ensures your sauce will be perfectly smooth and not bitter.
- Adjust Spice Level: Start with 1 tablespoon of gochujang if you’re sensitive to heat, then add more to taste after blending the sauce.
- Use Full-Fat Coconut Milk: This is essential for achieving a rich, creamy texture; light coconut milk will make the sauce thin and less luxurious.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or non-dairy milk to loosen the sauce back up, as it will thicken when chilled.
FAQ
Is gochujang vegan?
Most traditional gochujang contains fermented soybeans, rice, and chili powder, but some brands may add small amounts of sweeteners like honey or barley malt. Always check the label to ensure it meets your vegan standards.
Can I make this sauce ahead of time?
Absolutely. You can blend the sauce (steps 1-4) up to 2 days in advance. Store it in the fridge in a sealed container and simply warm it up and thin it with pasta water when you’re ready to serve.
My sauce is too thick. What should I do?
Simply thin it out by adding more of the reserved pasta water, a tablespoon or two at a time, until it reaches your preferred consistency.
What can I use instead of nutritional yeast?
If you don’t have it or don’t like the flavor, you can simply omit it. The sauce will still be delicious, though it will lack the subtle “cheesy” depth it provides.
Can I freeze this pasta?
The sauce freezes very well for up to 2 months. Freeze it in a sealed container. Thaw overnight in the fridge and reheat gently. It’s best to cook fresh pasta when you’re ready to serve, as previously cooked and frozen pasta can become mushy.
Why is my sauce not creamy?
This is almost always due to not using full-fat coconut milk or not blending the roasted vegetables long enough. Ensure you blend until the mixture is completely smooth and silky.