Empty My Fridge
The BEST Creamy Kimchi Pasta Recipe | My Thick Creamy Sauce Secret Released!
Ingredients
- Spaghetti8 oz
- Vegetable oil3 tbsp
- Onion · sliced½
- Kimchi¾ cups + 2 tbsp
- Soy sauce1 tbsp
- Oyster sauce2 tbsp
- Chili flake½ tsp
- Tofu¼
- Oat milk1 cup
- Smoked paprika½ tsp
- Nutritional yeast2 tbsp
- Parmesan cheese
- Scallion · chopped
- Salt
- Black pepper
Instructions
- Boil a large pot of water with plenty of salt and cook the pasta according to the package directions.
- Heat a large skillet over medium heat with the oil. Add the sliced onion with a pinch of salt and pepper and cook until translucent, about 3 to 4 minutes.
- Add the kimchi, soy sauce and oyster sauce, and cook until the kimchi softens, about 5 to 6 minutes, stirring now and then. Add gochugaru to taste.
- Blend the firm tofu with the non-dairy milk until very smooth and pour it into the skillet. Scrape up the browned bits from the bottom, then stir in the kimchi juice and smoked paprika.
- Toss the drained pasta with the nutritional yeast first, then mix into the sauce. Add Parmesan and black pepper to taste, garnish with green onion, and serve immediately.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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OnionCheeseScallionParmesan cheeseTofuSpaghettiKimchiOat milk
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