A twist on the classic carbonara with tangy kimchi and cheesy spaghetti. This pasta combination is incredible for people trying to eat more plant-based this earth month and beyond!
THE PASTA
300 g spaghetti
THE VEGGIES
1/2 cup of kimchi finely chopped
16 oz of mushrooms of choice
2 spring onions chopped
THE SAUCE
1/2 cup besan (chickpea flour)
1 tsp kala namak
1/2 tsp turmeric
1/2 cup water
1 tbsp gochujang
1 cup vegan parmesan
METHOD
Cook your pasta in boiling water until al dente.
Heat a saucepan on medium high and add 2 tbsps of olive oil. Add the chopped mushrooms to the pan and cook for 5-7 minutes. Add 1/2 tsp salt to draw out the water and grill the mushrooms. Then add the chopped kimchi and heat through. Add the cooked pasta to the vegetables and mix through. In the meantime whisk the ingredients for the sauce together and pour it over the noodles. Cook on a medium flame and constantly stir to make sure the sauce is not curdling. Add pasta water to thin out if needed. Once the flour in the sauce is cooked through and the noodles are glossy you can take it off the heat.
Finally, swirl the pasta on to a plate and
garnish with green onions!
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