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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Vegan Gochujang Vodka Pasta   
    Categories: Italian, Pasta   
         Yield: 4 Servings   
      
         2 ts Coarse sea salt   
         1 lb Spaghetti; pasta water   
              - reserved   
         1 tb Extra virgin olive oil;   
              - substitute with vegetable   
              - broth to make this   
              - oil-free   
       1/2 ts Crushed red pepper   
         1 md Shallot; julienned   
         2 cl Garlic; thinly sliced   
         3 tb Tomato paste   
         2 tb Gochujang   
       1/3 c  Vodka   
         1 c  Vegan yogurt   
         2 tb Vegan butter   
         1 ts Cracked black pepper   
       1/4 c  Scallion greens; chopped   
              Vegan parmesan; grated   
              - (optional)   
      
     Preparation time: 10 minutes   
     Cooking time: 10 minutes   
      
     A spicy and delicious vegan vodka pasta recipe that's too easy to   
     make!   
      
     To a medium pot, add your water and salt and bring it to a gentle   
     boil. Then, add pasta and cook according to package instructions.   
      
     While the pasta is cooking, to a large pan over medium-high heat, add   
     olive oil (or vegetable broth if cooking oil-free) and crushed red   
     pepper. Allow the oil to infuse with the peppers until it starts to   
     shimmer (about 1 minute). Add shallots and garlic, together with a   
     little sea salt. Let it cook until the shallots and the garlic start   
     to brown around the edges, about 3 minutes.   
      
     Add tomato paste and gochujang. Stir until all the vegetables are   
     evenly coated with the sauces. Then, deglaze the pan with vodka and   
     stir until you get a thick glaze (about 1 minute). Add the vegan   
     yogurt and continue stirring until you achieve a pink, creamy sauce.   
     Add your cooked pasta, together with 1/4 cup of the pasta water, and   
     vegan butter, and stir vigorously until all your pasta is coated with   
     the gochujang vodka sauce. If your sauce is too thick, simply add 1   
     tb of pasta water at a time until you achieve the right consistency.   
      
     Garnish with scallion greens (or any other green herb you have on   
     hand), vegan parmesan (optional), cracked black pepper, and a drizzle   
     of olive oil.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:   
        
      
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