Let’s Make a Spicy Caramelised Shallot Pasta

This spicy but creamy caramelised shallot pasta is an autumn staple. It’s vegan friendly and perfect for a week night dinner. The caramelised shallots work perfectly with the gochujang creamy sauce, so give this one a go. The spice level is Subtle but can easily be spiced up with chilli flakes.

What’s Ingredients Do I Need?

Gochujang- The pasta gets a little spice from the gochujang paste, which is a sun dried chilli paste from Korea. You mix this with the vegan cream to give a beautiful rich flavour.

Vegan cream cheese- To make the sauce extra thick I’ve used Nush Vegan Cream Cheese, but you can use a single cream (half and half if American). 

Pasta- The pasta shape doesn’t matter for this recipe, use what you have at hand.

Caramelised Shallot- The star of the show is the caramelised shallots in this pasta. Cook them low and slow with a bit of brown sugar to give a delicious rich flavour to the recipe. 

If you like this recipe you should try:

Ultimate Gochujang Pasta Recipe

Gochujang and Peanut Butter Noodles

Roasted Yellow Pepper Pasta

Cooking Tips:

Cook the shallots low and slow- The trick to caramelising shallots well is to cook them on a low heat for a long time. Adding brown sugar helps sweeten them and give that delicious caramelised flavour.

Cook the pasta till al dente- You don’t want soggy pasta so be sure to cook until just done, then mix in with the sauce.

Save that pasta water- The most important ingredient to a pasta dish is the pasta water, it gives a beautifully glossy and starchy texture to the sauce.

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