Vegan Creamy Kimchi Rigatoni Pasta

Name: Vegan Creamy Kimchi Rigatoni Pasta
Cook time: 15 min
Total time: 15 min
Ingredients: 1 cup Kimchi, pulsed in food processor; 1 cup full fat coconut milk; 1 tsp gochujang (extra tsp if you want it spicy); 1 tbsp cashew butter; 1 tbsp tomato paste; 1/4 tsp sea salt; 1/4 cup pasta water; 1 8 oz box of pasta, cooked (I use gluten free rigatoni or penne); Brazil nuts for grated “Parmesan” topping

7 steps

Cook:15min

The creamiest most flavorful pasta sauce! Vegan and gluten free. Similar to the famous spicy vodka rigatoni pasta but the kimchi adds so much flavor and the coconut milk and cashew butter create in such a creamy sauce, you won't even believe it's vegan!

Updated at: Thu, 17 Aug 2023 10:00:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories594.3 kcal (30%)

Total Fat44.5 g (64%)

Carbs46.7 g (18%)

Sugars6.9 g (8%)

Protein10.6 g (21%)

Sodium599.8 mg (30%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 cupKimchi

pulsed in food processor

1 cupfull fat coconut milk

1 tspgochujang

extra tsp if you want it spicy

1 Tbspcashew butter

1 Tbsptomato paste

¼ tspsea salt

¼ cuppasta water

1 x 8 ozpasta

box, cooked, I use gluten free rigatoni, or penne

Brazil nuts

for grated “Parmesan” topping

Instructions

Step 1

Place kimchi into a food processor and pulse until small bits.

Step 2

Add kimchi and gochujang to a sauté pan on medium heat and sauté for several minutes.

Step 3

Then in full fat coconut milk, tomato paste, cashew butter and sea salt and stir until combined.

Step 4

Reduce to a low simmer for about 15 minutes.

Step 5

While this cooks, make your pasta according to package instructions. Reserve about 1/4 cup of pasta water and add pasta water and pasta to sauce and mix until well combined.

Step 6

Serve and top with grated Brazil nuts.

Step 7

Enjoy!