Tomato Gochujang Pasta melds the bold heat of Korean chili paste with the comforting familiarity of pasta and roasted tomatoes. This vegan-friendly dish creates a creamy, umami-rich sauce that coats each strand—or tube—of pasta, delivering flavor with minimal fuss. Whether you’re cooking for a cozy night in or looking to impress friends with something different, this Tomato Gochujang Pasta is a delightful fusion. Let’s get started.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- ½ lb (about 250 g) tomatoes – a mix of grape and regular, halved or chopped
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp vegan butter or olive oil
- ½ medium white onion, diced
- 6 cloves garlic, peeled and thinly sliced
- ⅓ cup tomato paste
- 2 tbsp gochujang (Korean chili paste)
- 1 cup vegan ground or crumbled sausages (optional)
- 1 cup plain unsweetened soy milk (or other plant-based milk, e.g., oat milk)
- 1-2 tsp sugar, to taste (to balance acidity)
- ¼ cup reserved pasta water
- ½ lb (about 250 g) uncooked pasta (tortiglioni, rigatoni or other shape)
- Chopped fresh flat-leaf parsley or basil for garnish
- Grated vegan cheese or vegan parmesan (optional)
- Salt and pepper to taste
Instructions
➜ 1. Roast the tomatoes.
Pre-heat oven to 350°F (180°C). On an oven-safe baking dish, arrange the halved/chopped tomatoes. Drizzle with olive oil, season with salt and pepper. Bake for 30-35 minutes until lightly browned and beginning to burst.
➜ 2. Prepare the sauce.
In a large skillet or pan over medium heat, melt the vegan butter (or add olive oil). Add the diced onion and sauté until translucent (about 1 minute). Add the sliced garlic and sauté 1-2 minutes until fragrant. Stir in tomato paste and gochujang; cook for 1-2 minutes, mixing with the onions and garlic. Add the vegan sausage crumble (if using). Pour in the soy milk (or plant-based milk). Then stir in the roasted tomatoes, breaking up any large pieces. Add sugar to balance acidity. Simmer gently, season with salt and pepper.
➜ 3. Cook the pasta.
While the sauce simmers, cook the pasta in a large pot of salted boiling water, cooking 1-2 minutes less than package instructions so it remains slightly firm (al dente). Drain the pasta, reserving ¼ cup of the pasta cooking water.
➜ 4. Finish the pasta.
Add the reserved pasta water into the sauce. Turn off the heat. Add the cooked pasta directly into the sauce and toss well to coat evenly. If necessary, add a little more pasta water to reach your desired sauce consistency. Check seasoning—add salt and pepper if needed. Garnish with chopped parsley or basil and sprinkle vegan cheese if desired. Serve hot.
Pro Tips (FAQ-Style)
Can I skip the vegan sausage or crumble?
Yes. The recipe works beautifully without the sausage for a lighter version—simply proceed with the tomatoes and sauce.
What if I don’t have gochujang?
Gochujang gives this dish its signature heat and umami. If you don’t have it, you can substitute with a mix of chili paste and miso for some depth—but the flavor will differ.
How can I adjust the creaminess?
If you want a richer sauce, use a thicker plant-based cream instead of soy milk. If you prefer lighter, reduce the amount of plant-based milk and add more tomato paste or pasta water to adjust.
Nutrition Summary
This Tomato Gochujang Pasta delivers hearty flavor, veg and a balanced plant-based sauce—ideal for a vegan dinner that feels luxe yet accessible.
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving (⅓ recipe) | ~482 kcal | ~15 g | ~76 g | ~14 g | ~5 g | ~13 g |
| Nutrition facts are estimated. |
