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Mushroom Gochujang Pasta


  • 10-15 each mushrooms sliced
  • 3/4 medium white onione sliced
  • 3 cloves garlic minced
  • salt
  • pepper
  • 1 1/2 Tablespoons gochujang
  • 1 1/2 Tablespoons soy sauce
  • 1/2 Tablespoon maple syrup
  • 1 Tablespoon hummus
  • 1 Tablespoon extra virgin
  • 1 cup mushroom broth can sub any broth or water
  • 1/2 cup cooked chickpeas
  • 1 box pasta cooked according to directions on box
  • 1 cup pasta water


  • Make sauce by mixing together gochujang, soy sauce, maple syrup, and hummus. Set aside.
  • Add extra virgin olive oil to pan over medium high heat. When oil starts to shimmer, add mushrooms to pan. Do not mess with them for about 1 minute. Give them a stir with a wooden spoon or tongs and then let them sit for another 1 minute without bothering them.
  • Next add onions and garlic. Similarly allow them to sit with the mushrooms without messing with them for about a minute. Add salt and pepper to taste.
  • Add sauce mixture to cooked veggies, along with broth/water. Bring to a quick boil and then reduce to a simmer. Add cooked chickpeas.
  • When pasta is ready, add to pan with sauce and veggies, along with a little pasta water (2 tbsp at a time) if sauce is too dry.
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