Gochujang Rigatoni with Mushroom Tofu
A fusion of Korean and Italian flavours, this Gochujang Rigatoni with Minced Mushroom Tofu recipe promises a quick and flavourful meal that will surprise your taste buds. The creamy vegan sauce infused with Gochujang paste and the savory mushroom tofu mince topping create a delightful twist on a classic pasta dish.
Serves: 2
35 minutes
Cook time
Unit
Metric
Imperial (Coming Soon)
Ingredients
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Ingredients:
- Half a bag/box of Rigatoni pasta
- 3 shallots
- 4 cloves garlic
- 3 Tbsp Gochujang paste
- 1 & 1/2 cups vegan cream
- 1 Tbsp maple syrup
- Juice of 1 lime
- 0.25 cup nutritional yeast
- Panko breadcrumbs
- Oil
- A whole punnet of chestnut mushrooms
- 1 block of firm tofu
- 1 Tbsp smoked paprika
- 1 tsp Chilli flakes
- 1 Tbsp all-purpose seasoning
- 1 Tbsp vegan butter
🔄Sam Jones's Suggested Substitutes
Rigatoni Pasta Any Pasta Shape Such As Penne, Spaghetti, Or Fusilli
Vegan Cream Coconut Cream, Cashew Cream, Or Almond Milk
Gochujang Paste Sriracha Sauce, Red Pepper Flakes, Or Miso Paste
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