Creamy Kimchi Pasta

This Creamy Kimchi Pasta is a flavor-packed delight, marrying tangy kimchi, velvety tofu sauce, and slurp-worthy noodles. Ready in just 30 minutes, it's a quick, healthy, and hearty dinner option.

Looking for a unique fusion dish to spice up your pasta nights? This Kimchi Pasta recipe combines the tangy flavors of kimchi with the comforting goodness of pasta, creating a dish that's both flavorful and satisfying.

With its savory umami notes and a hint of heat, this dish is a delightful twist on traditional pasta recipes. The creamy silken tofu sauce complements the earthy mushrooms and zesty kimchi, resulting in a harmonious blend of flavors that will tantalize your taste buds.

This recipe is inspired by Kimchi Jjigae (Korean Kimchi Stew) - the most popular recipe on the blog!

For more pasta dishes, check out Gochujang Pasta with Double Tofu, Easy Pea Pasta Pesto, and Creamy Mushroom Pasta.

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• Ingredients
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Why You'll Love This Recipe

• Quick and easy to make in just 30 minutes
• Impressive fusion dish that combines flavors beautifully
• Simply delicious, a guaranteed crowd-pleaser

Ingredients

This recipe requires the following ingredients:

• Pasta: feel free to use your favorite pasta shape.
• Yellow onion and garlic: These aromatics provide a flavorful base for the dish.
• King oyster mushrooms: The meaty texture of king oyster mushrooms adds a hearty element to the pasta.
• Kimchi: Kimchi lends a tangy and spicy kick to the dish. Make sure to use a vegan kimchi product, as the traditional kimchi
• Chili flakes, soy sauce, sugar: These ingredients enhance the savory and spicy profile of the dish.
• Silken tofu: Creates a creamy and rich sauce that coats the pasta beautifully.
• Scallions: Garnish with fresh scallions for a pop of color and freshness.

Instructions

Cook the pasta according to package instructions.

Thinly slice the king oyster mushrooms, then fry them with some oil until golden brown on both sides. Season with salt and paprika powder.

Remove the mushrooms from the pan, then add the diced onion and minced garlic. Stir fry for 1 minute until fragrant.

Add the chopped kimchi and stir fry for 1 minute or until the sauce has evaporated.

Blend the silken tofu, then add it to the pan with water to thin out. Bring the sauce to a gentle simmer.

Add chili flakes, soy sauce, sugar, and season to taste.

Mix the sauce with the cooked pasta, ensuring it is well coated.

Garnish with sliced scallions before serving.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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