This vegan kimchi cream pasta is the perfect balance of tangy and creamy. It is so addictive that I had it two days in a row! This is a quick and easy pasta that really only takes as long as your pasta noodles take to cook.
Okay, I am not sure where this dish originated as the first time I saw it was in Singapore. Was it a legit Korean invention? Or a Korean-American fusion? Or some weird Asian mutation? Please leave a comment and let me know if you know!
This recipe is best with the classic baechu kimchi or kimchi made from napa cabbage. But, really, you can use whatever kimchi you have on hand. It’s more a matter of aesthetics than taste!
Once mixed in with the cream, the kimchi isn’t really that spicy so if your kids are adventurous, this vegan kimchi cream pasta is a great dish for them to try. If cooking for kids, change the soju to mirin, or leave it out.
Ingredients
- Pasta Sauce
Instructions
- Start to cook your pasta as per package instructions.
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Mix all the pasta sauce ingredients in a bowl.
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Slice the shallots and shiitake mushrooms. Mince the garlic. Cut the vegan bacon into big bits.
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Heat 1 tbsp of oil over medium heat and fry the shallots, mushrooms and vegan bacon until the shallots are translucent.
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Make a hole in the middle and add the garlic and cook until the raw smell is gone.
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Add the pasta and 0.25 cup of pasta cooking water. Pour the sauce over the top.
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Mix and cook until reduced.
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Salt and pepper to taste.
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Serve with black sesame seeds.
