Gochujang Pasta Bake
Recipe from BOSH! - 🚀 Flavour | 💪🏻 Protein | 🌱 Fibre · original post · full recipe on bosh.tv
Cherry tomatoes and garlic roast with gochujang and olive oil until blistered and jammy, then blend straight in the tray with silken tofu for a rich, spicy sauce. Toss through rigatoni and finish with crispy nutritional yeast chickpeas, spring onion and black sesame seeds.
Serves 6
VeganDairy freeLegumesPastaBakeSpicy
Ingredients
- cherry tomatoes600 g
- garlic cloves6 ea
- gochujang paste55 g
- olive oil45 ml
- rigatoni400 g
- silken tofu150 g
- spring onions — finely sliced30 g
- black sesame seeds10 g
- canned chickpeas — drained400 g
- nutritional yeast5 g
Method
- Roast the sauce Preheat the oven to 210°C. Tip the cherry tomatoes and garlic cloves into the baking dish. Mix the gochujang and olive oil together in a small bowl, then pour over the tomatoes. Stir to combine until the tomatoes are fully coated. Roast for 20-25 minutes until the tomatoes are blistered and jammy and the garlic is completely soft.
- Make the chickpea topping Add chickpeas, nutritional yeast and a pinch of salt to a food processor. Pulse until you’ve got coarse, breadcrumb-like crumbs. Spread the mixture evenly over a baking tray and drizzle with olive oil. Bake for 20-25 mins, stirring halfway, until crispy and golden.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 55 g Gluten-free gochujang paste instead of gochujang paste
- 400 g Gluten-free rigatoni instead of rigatoni
Cook the gluten-free rigatoni a minute short of the packet time, as it softens further in the sauce.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- cherry tomatoes · 600 g
- garlic cloves · 6 items
- gochujang paste · 55 g
- olive oil · 45 ml
- rigatoni · 400 g
- silken tofu · 150 g
- spring onions · 30 g
- black sesame seeds · 10 g
- canned chickpeas · 400 g
- nutritional yeast · 5 g