Gochujang Pasta with Mushrooms and Peas
Just something simple for when you crave flavorful and spicy comfort food! This gochujang pasta with mushrooms and peas is done in less than 30 minutes and one pan. Top it with some almond parm for extra texture and flavor. It's a very satisfying weekday lunch.
Ingredients
- 8 oz. pasta of choice, cooked al dente *reserve ½ cup pasta water
- 1 tbsp olive oil
- 1 shallot, thinly sliced
- 3 garlic cloves, minced
- ¼ cup gochujang
- 5 cremini or bella mushrooms, thinly sliced
- ½ cup frozen peas
- salt to taste
Almond parm
- ½ cup sliced almonds
- 1 tbsp nutritional yeast
- ¼ tsp sea salt
- ¼ tsp black pepper
Instructions
- Cook pasta al dente according to package instructions. Reserve 1/2 cup of pasta water.
- Heat a pan over medium heat. When hot, add olive oil and the shallot. Cook for a couple minutes before adding garlic. Cook for 1 minute before adding the mushrooms and peas.
- When the mushrooms and peas are cooked, add the gochujang, ¼ cup of reserved pasta water, and the pasta. Add the rest of the reserved pasta water if necessary.
- For the almond parm, just process the ingredients in a smaller food processor.