Looking to whip up a creamy pasta sauce without the heaviness of heavy cream? Try this Gochujang Pasta with tofu! It’s a fantastic trick for adding more protein or for those avoiding dairy. Ever thought tofu could create such a velvety pasta sauce? Not only does it amp up the plant-based protein, but it also adds a silky texture and rich flavor to your pasta dishes. This Gochujang Pasta offers a delightful mix of spice and tanginess that’s simply irresistible!
Creamy Gochujang Pasta With Tofu
**For the Tofu Sauce:**
- 1 pound of silken tofu
- 1/4 cup of your preferred milk
- 1 tablespoon of unsalted butter
- 1 tablespoon of olive oil
- 1 tablespoon of minced garlic
- 1/4 cup of gochujang
- 1/2 cup of freshly grated Parmesan cheese
- 1 teaspoon of dried basil
- 1 teaspoon of red pepper flakes
- 1 teaspoon of chili powder
- 1/2 teaspoon of salt
**For the Pasta:**
- 1 pound of pasta (choose your favorite shape)
- Salt (for boiling the pasta)
- Parmesan cheese (for topping)
- Red pepper flakes (for topping)
- Chopped green onions (for garnish)
- In a blender or food processor, combine the silken tofu and milk. Blend until the mixture is smooth and creamy.
- Boil the pasta in salted water according to the package instructions, then drain.
- Heat a saucepan over medium heat and add the butter, olive oil, garlic, and gochujang. Sauté for 2 to 3 minutes.
- Next, pour in the tofu cream, Parmesan cheese, dried basil, red pepper flakes, chili powder, and salt. Mix everything together well, taste, and adjust seasonings to your liking.
- Add the cooked pasta to the sauce and toss until it’s well coated.
- Serve your Gochujang Pasta topped with green onions, Parmesan cheese, and red pepper flakes for an extra kick!
