Name: Saucy Kimchi Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion (Korean-Italian)
Ingredients: 8 ounces fettuccine pasta (use gluten-free if needed); 1-2 Tbsp sesame oil (for drizzling after cooking); 1 small white onion, diced (~1 ½ cup); 7 button mushrooms, sliced; 3 cloves garlic, minced; ⅓ - ½ cup kimchi, roughly chopped; A handful of parsley; A handful of green onion, chopped; ½ cup cashews, soaked and drained; 1 cup non-dairy milk (preferably soy); ¼ cup nutritional yeast; Juice of ½ lemon; 1 clove garlic; 1 tsp onion powder; 1 tsp salt; ½ tsp black pepper; 1 tsp corn starch (or tapioca starch); 2-3 Tbsp vegan parmesan (optional); 1 Tbsp soy sauce (use tamari if gluten-free); 2 Tbsp sesame oil (for cooking vegetables)

Jump to Recipe· 4.1 from 3 reviews

If you’re anything like me and love the zingy kick of kimchi paired with a comforting pasta dish, then you’re in for a real treat with this Saucy Kimchi Pasta Recipe. It’s a fantastic fusion of creamy, tangy, and savory flavors all rolled into one wonderfully satisfying bowl. Not only does it bring together the bold flavors of fermented kimchi and the smoothness of a vegan cashew-based sauce, but it also features a delightful mix of textures from mushrooms, fresh herbs, and perfectly cooked fettuccine. Trust me, this is one recipe that will become your go-to whenever you want something surprisingly flavorful yet easy enough for a weeknight dinner.

Ingredients You'll Need

A close-up of a white pot with cooked sliced mushrooms and small pieces of cooked cabbage mixed with spices inside. The mushrooms are brown with some darker browned spots, and the cabbage is light tan with a slightly reddish tint from the seasoning. The mixture has a slightly oily texture, and the pot's inner surface shows some browned residue from cooking. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for the Saucy Kimchi Pasta Recipe is straightforward and rewarding. Each component plays a special role, whether it’s adding creaminess, umami depth, or vibrant freshness to your dish.

Fettuccine pasta: Use 8 ounces—gluten-free works perfectly too, providing the base that carries all the flavors.
Sesame oil: 2 tablespoons impart a subtle nutty aroma that complements the kimchi beautifully.
White onion: One small, diced, to add natural sweetness and texture.
Button mushrooms: Seven sliced pieces contribute an earthy savoriness.
Soy sauce: One tablespoon adds that crucial salty, umami punch; tamari is great for gluten-free.
Garlic cloves: Three minced for aromatic depth.
Kimchi: A third to half cup, roughly chopped, providing that signature tang and spice.
Parsley: A handful to brighten and freshen the dish.
Green onion: A handful, chopped, for a mild oniony sharpness that contrasts nicely.
Cashews: Half a cup, soaked and drained, form the creamy base of the sauce.
Non-dairy milk: One cup (soy milk recommended) keeps it velvety and vegan-friendly.
Nutritional yeast: A quarter cup to boost that cheesy, savory flavor naturally.
Lemon juice: From half a lemon, to cut through the creaminess with a fresh zing.
Additional garlic clove: One whole for blending into the sauce.
Onion powder: One teaspoon to enhance overall flavor depth.
Salt: One teaspoon to season perfectly.
Black pepper: Half a teaspoon for gentle heat.
Corn starch: One teaspoon, or tapioca starch, to thicken the sauce beautifully.
Vegan parmesan: Optional, two to three tablespoons, for a final touch of cheesy goodness.

How to Make Saucy Kimchi Pasta Recipe

Step 1: Cook the pasta

Start by cooking 8 ounces of fettuccine according to the package instructions until al dente. Drain the pasta well and drizzle it with a tablespoon or two of oil to prevent sticking while you prepare the sauce. This base stage sets the foundation for your delicious Saucy Kimchi Pasta Recipe, so don’t rush it!

Step 2: Sauté the vegetables

Heat 2 tablespoons of sesame oil in a medium pot over medium heat. Once shimmering, add the diced white onion and sliced button mushrooms. Let them cook gently for 7 to 10 minutes until they are tender and starting to caramelize, giving your dish a rich depth of flavor that’s beautifully textured.

Step 3: Prepare the creamy cashew sauce

While your veggies cook, make the creamy sauce that’s the heart of this Saucy Kimchi Pasta Recipe. In a blender, combine the soaked and drained half cup of cashews, 1 cup of non-dairy soy milk, ¼ cup nutritional yeast, juice of half a lemon, one whole garlic clove, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon corn starch. Blend until insanely smooth and velvety, creating a luscious sauce that will coat every noodle with dreamy goodness.

Step 4: Add soy sauce, garlic, and kimchi

To the pot with your softened onions and mushrooms, stir in 1 tablespoon of soy sauce, 3 minced garlic cloves, and about ⅓ to ½ cup of roughly chopped kimchi. Cook this mix for 3 to 4 minutes, stirring often to marry the flavors and mellow the sharpness of the garlic, while allowing the kimchi to release its signature tang.

Step 5: Combine and thicken

Pour in your creamy cashew sauce, add the cooked pasta, a handful of chopped parsley, and the green onions. Stir everything together thoroughly so each strand of pasta is generously coated. Let it cook for an additional 2 to 3 minutes to thicken the sauce slightly and allow all those bold flavors to meld perfectly.

Step 6: Serve

Dish out your Saucy Kimchi Pasta straight away, topping each serving with more fresh parsley and, if you like, a sprinkle of vegan parmesan for an extra cheesy touch. The contrast of heat, tang, and creaminess will have you coming back for seconds, guaranteed.

How to Serve Saucy Kimchi Pasta Recipe

A light gray speckled white bowl holds a serving of flat, beige noodles that have a slightly rough texture, mixed with pieces of vibrant orange and white kimchi scattered on top and through the noodles. Bright green sliced scallions are sprinkled as a fresh garnish, adding contrast to the dish. The noodles are coated lightly with a powdery seasoning that gives a subtle grainy look across the surface. To the right edge of the bowl, light-colored wooden chopsticks with small decorative star patterns rest neatly. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley and chopped green onions not only add beautiful green pops of color but also contribute a fresh brightness that cuts through the creamy sauce. Vegan parmesan is an optional indulgence that adds a rich, cheesy flavor and a little more texture. Don’t skip the fresh herbs—they make the dish feel light and vibrant.

Side Dishes

For sides, think simple and crisp: a fresh cucumber salad or steamed greens like bok choy or kale complement the spicy tang of the kimchi pasta perfectly. A crunchy sesame kale salad or even light pickled vegetables elevate the meal with a refreshing balance, keeping your palate excited.

Creative Ways to Present

Serve the Saucy Kimchi Pasta Recipe in rustic bowls for a casual vibe or try twirling portions neatly onto plates for a dinner party presentation. Adding a drizzle of toasted sesame oil or a sprinkling of toasted sesame seeds on top provides a beautiful final flourish that adds crunch and aroma. If you’re feeling adventurous, a side of crispy tofu cubes or pan-fried tempeh makes the dish extra special and protein-rich.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Saucy Kimchi Pasta in an airtight container in the refrigerator for up to 3 days. The flavors will even deepen overnight, making it perfect for an easy next-day lunch or dinner. When storing, mix the pasta gently to redistribute the sauce evenly again before cooling.

Freezing

While this dish is best enjoyed fresh to preserve the creaminess of the sauce and the texture of the pasta, you can freeze portions in a sealed container for up to 2 months. Just be aware that the texture of the noodles might soften slightly upon thawing. To freeze, cool the pasta completely before packing it tightly to prevent ice crystals.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring frequently. Add a splash of non-dairy milk or water if the sauce becomes too thick during warming. Avoid microwave reheating if possible, to maintain the richness and to prevent the pasta from drying out.

FAQs

Can I use other types of pasta for the Saucy Kimchi Pasta Recipe?

Absolutely! While fettuccine works wonderfully to grab onto the creamy sauce, you can substitute with penne, linguine, or even gluten-free shapes to suit your preference or dietary needs.

Is this Saucy Kimchi Pasta Recipe vegan?

Yes, it’s completely vegan! The creamy sauce is made from cashews and nutritional yeast, which stands in for traditional cheese, and vegan parmesan is optional for an extra cheesy kick without any dairy.

How spicy is this dish?

The heat level depends on your kimchi choice, but generally, this recipe offers a mild to moderate kick. You can adjust the amount of kimchi to your taste or even rinse it slightly if you want less heat.

Can I prepare the sauce in advance?

Definitely! The cashew sauce can be made up to one day ahead and stored in the fridge. Just give it a quick blend or whisk before using to bring it back to a smooth consistency.

What can I substitute if I don’t have cashews?

If you’re allergic or don’t have cashews, soaked blanched almonds or sunflower seeds can be good alternatives, though the flavor and texture might vary slightly. Just make sure they blend into a creamy texture.

Final Thoughts

This Saucy Kimchi Pasta Recipe is a total game-changer for anyone looking to mix up their pasta nights with something exciting, tangy, and comforting all at once. It’s simple to make, endlessly flavorful, and perfect for sharing with friends or savoring as a nourishing solo meal. Go ahead, give this unique, vibrant dish a try—you might just discover your new favorite comfort food.

Saucy Kimchi Pasta Recipe

Ingredients You'll Need