Marry Me Gochujang Tagliatelle by Welleasy

Ingredients

• 12 oz tagliatelle
• 2 tbsp olive oil
• 4 cups cherry tomatoes
• 4 cloves garlic, minced
• 2 tbsp gochujang
• 1/2 cup raw cashews
• 1 cup hot water
• 1/2 cup grated Parmesan
• 1 tbsp tomato paste
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 1/4 cup basil leaves, torn

Instructions

1. Cook the tagliatelle in salted boiling water for 8 to 10 minutes, until al dente, then reserve 1 cup of pasta water.
2. Soak the cashews in hot water for 10 minutes, then blend with 1 cup soaking water until completely smooth.
3. Heat the olive oil in a large skillet over medium-high heat for 2 minutes, then add the cherry tomatoes and cook for 6 to 8 minutes until blistered and jammy.
4. Stir in the garlic, tomato paste, gochujang, salt, black pepper, and red pepper flakes, then cook for 1 minute until fragrant.
5. Add the cashew cream and 1/2 cup reserved pasta water, then simmer for 2 to 3 minutes until the sauce looks silky and lightly thickened.
6. Toss in the drained pasta and Parmesan, adding more pasta water a splash at a time for 1 to 2 minutes until the sauce coats the noodles.
7. Finish with lemon juice and basil, then serve immediately while glossy and hot.