Caramelised Shallot Pasta
This spicy 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.
Ingredients
- 10 shallots around 280g
- 1 large clove garlic
- 250 g pasta
- 1 tbsp brown sugar
- 1 heaped tbsp Gochujang
- 70 g vegan cream cheese
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- 2 tbsp fresh chopped basil
- 1 tbsp chopped fresh chives
Instructions
- Pop a large pot of salted water onto boil ready for the pasta
- Start by slicing the shallots then add to a pan with a good glug of olive oil, fry on a low heat for around 5 minutes then add in the brown sugar and continue to fry for until the shallots have started to caramelise, then add in the chopped garlic
- Add the pasta to the bubbling pot of water and cook for around 8-10 minutes (or until al dente)
- After a minute or two of frying the garlic, spoon in the gochujang paste as well as the vegan cream cheese with a good splash of pasta water to loosen
- Season with salt and stir the mix until combined, keep on a low heat until the pasta has cooked
- Once the pasta is al dente, save a mug full of that pasta water, then drain the rest, mix the pasta in with the caramelised shallots then pour in a splash more of pasta water to loosen the sauce
- Season again with salt, pepper and a good sprinkle of nutritional yeast, then stir in the chopped basil and chives and enjoy