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A rich and somewhat creamy Vegan Tomato Gochujang Pasta made with a mix of tomatoes and gochujang or Korean chili paste. The addition of gochujang to this pasta adds a nice layer of heat and extra umami that creates a rich sauce to coat the pasta.
GOCHUJANG OR KOREAN CHILI PASTE
Gochujang is one of my favourite condiments and it’s also incredibly versatile. It also acts a great thickeners since it’s a Korean chili paste thickened with glutinous rice. It’s a deep red colour that also gives the sauce that beautiful red hue next to the tomato paste.
Stir-frying the tomato and gochujang mellows down some of the heat from the chili paste. Adding some soy milk or other plant-based milk adds some creaminess to the pasta sauce without making it overly thick and heavy from using cream. This for me is just right, since I wanted a pasta that was somewhat creamy but not overly heavy.
INGREDIENTS YOU NEED FOR THIS PASTA
You can find the full recipe for this pasta in the card below.
ROASTED TOMATOES
- 1/2 lb tomatoes , I used a mix of grape and regular tomatoes
- 1 tbsp olive oil
- Salt and pepepr to taste
TOMATO GOCHUJANG SAUCE
- 2 tbsp vegan butter or olive oil
- 1/2 medium white onion diced
- 6 cloves garlic , peeled and thinly sliced
- 1/3 cup tomato paste
- 2 tbsp gochujang
- 1 cup vegan ground or crumbled sausages , 150 g (see notes)
- 1 cup plain unsweetened soy milk or other plant based milk, I recommend oat milk as well
- 1-2 tsp sugar , to taste – to counter acidity from tomatoes
- 1/4 cup pasta water
- Salt and pepper to taste
PASTA
- 1/2 lb uncooked tortiglioni or rigatoni – feel free to use other pasta of choice
TO FINISH
- Chopped fresh flat leaf parsley or basil
- Grated vegan cheese or parmesan optional
VEGAN MINCE OR SAUSAGE CRUMBLES
- You can use plant-based ground meat or mince like those from OmniMeat, Beyond Meat, etc. I also love to use sausages from Field Roast and crumbled these to add a meaty texture and extra flavour to the sauce.
- Can I skip the vegan mince or crumble? Yes you can opt to make this with just the roasted tomatoes.
HOW TO COOK THIS TOMATO GOCHUJANG PASTA
ROAST THE TOMATOES
- Slice the tomatoes in half. Place in an over safe baking dish. Season with salt and pepper then drizzle with olive oil.
- Bake in the oven for 30-35 minutes at 350F/180C or until the tomatoes are lightly brown and start to burst.
SAUCE
- In a large pan or skillet over medium heat, melt the vegan butter.
- Sauté the onion until translucent for minute. Add the garlic and sauté for 1-2 minutes.
- Add in the tomato paste and gochujang. Mix with the onions and garlic. Sauté the tomato and gochujang paste for 1-2 minutes over medium heat.
- Add in the vegan ground or crumbled sausages (if using). Pour the soy milk or plant based milk.
- Mix everything together. Add the toasted tomatoes. Break apart any large tomato pieces. Add some sugar, to counter the acidity.
- Allow the sauce to simmer. Season the sauce to your taste, if needed.
COOKING THE PASTA
- Meanwhile, cook the pasta 1-2 minutes less that the package recommendation or until al dente and very chewy. Once al dente, drain the pasta from the water.
- Save some of the pasta water.
FINISHING THE PASTA
- Add some pasta water into the tomato gochujang sauce. Turn off the heat.
- Add the cooked pasta directly into the sauce. Mix well to coat in the sauce. Add more pasta water, if desired. Season the pasta with some salt and pepper to taste, if desired. You can also finish this off with some grated vegan cheese.
- Garnish with fresh parsley or basil. Serve while hot and enjoy!
SERVE AND ENJOY!
OTHER RECIPES YOU MIGHT LOVE:
- Chinese-Style Bolognese
- Filipino Spaghetti
- Pan-Fried Tofu Cakes
- Tofu ‘McNuggets’
- Cilantro Lime Noodles
- Shoyu Udon
- Wonton Noodle Soup
- Scalloped Potatoes in Creamy Lemon Dill Sauce
- Fried ‘Chicken’ and Gravy
Tomato Gochujang Pasta (Vegan)
A rich and somewhat creamy Tomato Gochujang Pasta made with a mix of tomatoes and gochujang or Korean chili paste. The addition of gochujang to this pasta adds a nice layer of heat and extra umami that creates a rich sauce to coat the pasta.
Ingredients
Roasted Tomatoes
- 1/2 lb tomatoes , I used a mix of grape and regular tomatoes
- 1 tbsp olive oil
- Salt and pepepr to taste
Tomato Gochujang Sauce
- 2 tbsp vegan butter or olive oil
- 1/2 medium white onion diced
- 6 cloves garlic , peeled and thinly sliced
- 1/3 cup tomato paste
- 2 tbsp gochujang
- 1 cup vegan ground or crumbled sausages , 150 g (see notes)
- 1 cup plain unsweetened soy milk or other plant based milk, I recommend oat milk as well
- 1-2 tsp sugar , to taste – to counter acidity from tomatoes
- 1/4 cup pasta water
- Salt and pepper to taste
Pasta
- 1/2 lb uncooked tortiglioni or rigatoni – feel free to use other pasta of choice
To Finish
- Chopped fresh flat leaf parsley or basil
- Grated vegan cheese or parmesan optional
Instructions
Tomatoes
- Slice the tomatoes in half. Place in an over safe baking dish. Season with salt and pepper then drizzle with olive oil.
- Bake in the oven for 30-35 minutes at 350F/180C or until the tomatoes are lightly brown and start to burst.
Sauce
- In a large pan or skillet over medium heat, melt the vegan butter.
- Sauté the onion until translucent for minute. Add the garlic and sauté for 1-2 minutes.
- Add in the tomato paste and gochujang. Mix with the onions and garlic. Sauté the tomato and gochujang paste for 1-2 minutes over medium heat.
- Add in the vegan ground or crumbled sausages (if using). Pour the soy milk or plant based milk.
- Mix everything together. Add the toasted tomatoes. Break apart any large tomato pieces. Add some sugar, to counter the acidity.
- Allow the sauce to simmer. Season the sauce to your taste, if needed.
Cooking the Pasta
- Meanwhile, cook the pasta 1-2 minutes less that the package recommendation or until al dente and very chewy. Once al dente, drain the pasta from the water.
- Save some of the pasta water.
Finishing the Pasta
- Add some pasta water into the tomato gochujang sauce. Turn off the heat.
- Add the cooked pasta directly into the sauce. Mix well to coat in the sauce. Add more pasta water, if desired. Season the pasta with some salt and pepper to taste, if desired. You can also finish this off with some grated vegan cheese.
- Garnish with fresh parsley or basil. Serve while hot and enjoy!
Notes
VEGAN MINCE OR SAUSAGE CRUMBLES
- You can use plant-based ground meat or mince like those from OmniMeat, Beyond Meat, etc. I also love to use sausages from Field Roast and crumbled these to add a meaty texture and extra flavour to the sauce.
- Can I skip the vegan mince or crumble? Yes you can opt to make this with just the roasted tomatoes.
NUTRITIONAL INFO
Serving: 1serving | Calories: 482kcal | Carbohydrates: 76g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 343mg | Potassium: 847mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1761IU | Vitamin C: 27mg | Calcium: 162mg | Iron: 3mg
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This Post Has 14 Comments
Hi, what temperature do you roast the tomatoes at in the oven?
Hi Del! Apologies I forgot to put the temperature. I roasted them for 30-35 mins at 350F/180C ◡̈
Great blog
I made this tonight and loved it!! Instead of roasting the tomatoes, I just sautéed them until soft in another pan, and it worked well. I also did not include any sausage. It was delicious, and the spicy-sweet gochujang paired really well with the taste of the tomatoes. Def will make again!
yaay, happy to hear this Marie! Thanks for trying it out ◡̈
I loved this recipe! It turned out so well and the gochujang paired really well with the tomatoes. I will definitely be making this again!
Damn this recipe is great! It’s actually really quite similar to how we usually do noodles if we don’t wanna do something fancy, but we usually don’t have roasted tomatoes (ours today came fresh out of our “garden” and turned out really well in the oven), normally we use oat cream instead of oat milk (I think I’ll do oat milk from now on)… and the Gochujang of course. At first I was a bit skeptical but it was really the right amount of heat for the dish and tasted amazing. I think I’ll start to mix it into the tomato paste regularly from now on.
I did add some lemon juice to the sauce though, I do love me some lemon juice with everything tomato 🙂
Hi Niklas, really glad you liked it! Gochujang rly adds that nice kick of heat to dishes which I love too. And that lemon juice is a great addition! Thanks for giving this a try and for leaving this review. Much appreciated! ◡̈
We had this again yesterday, we love it so much.
Thanks Niklas! ◡̈
The Fam loved it and so did I!
Thanks Diana! ◡̈ Glad you loved it!
This is an amazing recipe! Been making it for months now. Thank you so much for sharing : )
Yay! You’re welcome 🙂 happy you like it!