Creamy Gochujang Pasta
Creamy Gochujang Pasta made with minimal ingredients and no heavy cream, rather with protein packed silken tofu, cottage cheese and high protein milk with tremendous amount of flavors!!
Servings: 3
Ingredients
- 2 tbsp Butter
- 1 tbsp Chili Oil
- 2 large Shallots, finely chopped
- 2 extra large Garlic Cloves, finely minced
- ¼ cup Tomato Paste
- ¼ cup Gochujang Paste
- 4 oz Silken Tofu
- ¼ cup Cottage Cheese
- ½ cup Pasta Water (can be sub with High Protein Milk) more or less based on consistency
- 8 oz Long Fusilli
- ¼ tsp Black Pepper Powder
- ¼ tsp Salt
- ¼ tsp Crushed Red Pepper
Instructions
- Start boiling Long Fusilli (or choice of pasta) in boiling water with pinch of salt until al dente. Keep pasta water for cooking sauce.
- Melt butter in a wide pan. Add in choice of chili oil. Saute for few seconds.
- Add in finely chopped shallots and minced garlic. Saute on low/medium heat for 2-3 minutes or until raw smell of garlic is gone, for about 2-3 minutes.
- Add in tomato paste and Gochujang paste. Mix very well and cook for couple of minutes on low heat.
- Blend cottage cheese and silken tofu to super smooth consistency.
- Add in blended mixture to the pan and mix very well with both paste. If the blended holds lot of paste, add in ½ cup of pasta water or high protein milk to the blender, wash off the paste and add it to the pan. Mix in salt, pepper and crushed red pepper.
- Once the sauce becomes very well blended and smooth, add in boiled long fusilli or choice of pasta. Mix well. If sauce seems to thick, add another ¼ cup of pasta water or high protein milk. Mix well and cook for a minute or two.
- Serve it hot with Roasted Garlicky Broccoli.