Description
A creamy and flavorful Saucy Kimchi Pasta featuring a rich vegan cashew alfredo sauce, sautéed mushrooms and onions, and a tangy kick from kimchi. This comforting dish is perfect for a hearty, plant-based meal with an Asian-inspired twist.
Ingredients
Pasta
- 8 ounces fettuccine pasta (use gluten-free if needed)
- 1-2 Tbsp sesame oil (for drizzling after cooking)
Vegetables and Aromatics
- 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
Cashew Alfredo Sauce
- 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)
Seasoning
- 1 Tbsp soy sauce (use tamari if gluten-free)
- 2 Tbsp sesame oil (for cooking vegetables)
Instructions
- Cook Pasta: Cook the fettuccine pasta according to the package instructions until al dente. Drain well and drizzle with 1-2 tablespoons of sesame oil to prevent sticking. Set aside.
- Sauté Vegetables: In a medium pot, heat 2 tablespoons of sesame oil over medium heat. Add the diced onion and sliced mushrooms. Cook for 7-10 minutes until the onions are translucent and mushrooms are softened.
- Prepare Cashew Sauce: While the vegetables cook, combine the soaked and drained cashews, non-dairy milk, nutritional yeast, lemon juice, garlic clove, onion powder, salt, black pepper, and corn starch in a blender. Blend until completely smooth to create the creamy vegan alfredo sauce.
- Add Flavorings to Vegetables: To the pot with sautéed onions and mushrooms, add soy sauce, minced garlic, and roughly chopped kimchi. Cook for an additional 3-4 minutes, stirring frequently to blend flavors.
- Combine Pasta and Sauce: Pour the cashew alfredo sauce into the pot with the vegetables. Add the cooked pasta, chopped parsley, and green onions. Stir thoroughly to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken and cling to the pasta.
- Serve: Serve immediately, garnished with additional parsley and vegan parmesan if desired.
Notes
- Use gluten-free pasta and tamari soy sauce to make this recipe gluten-free.
- Soaking cashews for at least 2 hours or overnight will yield a creamier sauce.
- Adjust the amount of kimchi according to your spice preference.
- Vegan parmesan is optional but adds a nice cheesy flavor.
- For nut-free version, consider substituting cashew sauce with a cauliflower or tofu-based sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Korean-Italian)
