Creamy Red Pepper Gochujang Spaghetti (vegan)

This Creamy Red Pepper Gochujang Spaghetti (vegan) is a delicious vegan pasta recipe.

2 servings

1red peppers - cut in half and cored

¼onion - quartered

2garlic cloves

⅖ cupfull fat coconut milk

scant ¾ cup reserved pasta water make sure it is heavily salted

½ tablespoonnutritional yeast

1 tablespoonsgochujang

⅕ cupbasil leaves from one small bunch

½ tablespoonlemon juice

salt/pepper to taste

+ cooked spaghetti or pasta of choice

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Save $4 cashback on Tari Peruvian Rocoto Pepper Hot Sauce. Scan QR-code and claim coupon

Claim $4 coupon

Congratulations!
Save $4 cashback on Tari Peruvian Rocoto Pepper Hot Sauce. Scan QR-code and claim coupon

Preheat oven to 425 degrees.
Add garlic, red pepper and onion to a sheet pan lined with parchment paper.
Cook garlic for 10-15 minutes until it is browned and soft, remove from sheet pan. Cook red pepper and onion for 20-25 more minutes, until red pepper is blackened and soft and onions are cooked through.
Add red pepper, garlic and onion to a blender along with the rest of the sauce ingredients. Blend until smooth. Pour sauce over your favorite pasta and enjoy.