Creamy Gochujang Pasta with Smoky Shiitake by Izziemcox

Ingredients

• 150g shiitake mushrooms, thinly sliced
• 1 tbsp dark soy sauce
• 1 tsp smoked paprika
• 1 tsp honey
• 2 tbsp extra virgin olive oil, divided
• 300g silken tofu
• 2 tbsp soy milk
• 1 tbsp gochujang paste
• 2 tbsp nutritional yeast
• 1 tsp miso
• 200g pasta (such as fusilli lunghi)
• 2 garlic cloves, finely chopped
• Sea salt and freshly ground black pepper
• Chives, finely sliced, to serve
• chili oil, to serve

Instructions

1. Preheat oven to 180°C Fan. Toss the shiitake mushrooms with the soy sauce, smoked paprika, honey, 1 tbsp olive oil, and a little seasoning until evenly coated.
2. Spread mushrooms in a single layer on a lined baking tray and roast for 12–15 minutes until crispy and lightly charred. Set aside.
3. Add the silken tofu, soy milk, gochujang, nutritional yeast, and miso to a blender and blitz until completely smooth.
4. Cook the pasta in a large pan of well-salted boiling water according to pack instructions, then drain, reserving a splash of pasta water.
5. Heat the remaining 1 tbsp olive oil in a frying pan over medium heat. Add the garlic and fry for 2 minutes until fragrant.
6. Turn the heat down to low, add the blended gochujang tofu sauce, drained pasta, and half the roasted mushrooms. Toss everything together well, loosening with a splash of pasta water if needed.
7. Divide between two plates and top with the remaining mushrooms, sliced chives, and a drizzle of chilli oil. Serve immediately.