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A close-up of a bowl of vegan gochujang vodka pasta coated in a rich red sauce, garnished with grated cheese and chopped green herbs. A fork rests beside the pasta on the white ceramic plate.

Vegan Gochujang Vodka Pasta

Joanne Molinaro
A spicy and delicious vegan vodka pasta recipe that's too easy to make!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 617 kcal

Ingredients
  

  • 2 tsp course sea salt
  • 1 lb spaghetti (pasta water reserved)
  • 1 tbsp extra virgin olive oil (substitute with vegetable broth to make this oil-free)
  • 1/2 tsp crushed red pepper
  • 1 medium shallot, julienned
  • 2 cloves garlic, thinly sliced
  • 3 tbsp tomato paste
  • 2 tbsp gochujang
  • 1/3 cup vodka
  • 1 cup vegan yogurt
  • 2 tbsp vegan butter
  • 1 tsp cracked black pepper
  • 1/4 cup chopped scallion greens
  • grated vegan parmesan (optional)

Instructions
 

  • To a medium pot, add your water and salt and bring it to a gentle boil. Then, add pasta and cook according to package instructions.
    1 lb spaghetti
  • While the pasta is cooking, to a large pan over medium-high heat, add olive oil (or vegetable broth if cooking oil-free) and crushed red pepper. Allow the oil to infuse with the peppers until it starts to shimmer (about 1 minute). Add shallots and garlic, together with a little sea salt. Let it cook until the shallots and the garlic start to brown around the edges, about 3 minutes.
    1 tbsp extra virgin olive oil
    1/2 tsp crushed red pepper
    1 medium shallot, julienned
    2 cloves garlic, thinly sliced
  • Add tomato paste and gochujang. Stir until all the vegetables are evenly coated with the sauces. Then, deglaze the pan with vodka and stir until you get a thick glaze (about 1 minute). Add the vegan yogurt and continue stirring until you achieve a pink, creamy sauce. Add your cooked pasta, together with 1/4 cup of the pasta water, and vegan butter, and stir vigorously until all your pasta is coated with the gochujang vodka sauce. If your sauce is too thick, simply add 1 tablespoon of pasta water at a time until you achieve the right consistency.
    3 tbsp tomato paste
    2 tbsp gochujang
    1/3 cup vodka
    1 cup vegan yogurt
    2 tbsp vegan butter
  • Garnish with scallion greens (or any other green herb you have on hand), vegan parmesan (optional), cracked black pepper, and a drizzle of olive oil.
    1 tsp cracked black pepper
    1/4 cup chopped scallion greens
    grated vegan parmesan

Nutrition

Calories: 617kcalCarbohydrates: 96gProtein: 22gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 1339mgPotassium: 456mgFiber: 5gSugar: 7gVitamin A: 545IUVitamin C: 5mgCalcium: 87mgIron: 3mg
Keyword chickpea pasta, gochujang vodka pasta, vegan vodka pasta, vodka pasta
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