Cheesy gochujang spaghetti

Cheesy gochujang spaghetti

Tags

Noods
Spicy

Cook

Ingredients

  • 450g mushrooms, thinly sliced
  • 4 tbsp of olive oil
  • 300 tofu
  • 1 onion, finely diced
  • Spring onions, finely chopped
  • 4 cloves garlic, finely minced
  • 1 tbsp tomato paste
  • 2 tbsp gochujang
  • 2 tsp flour
  • 1 cup milk
  • ½ cup shredded cheddar
  • ¼ cup of grated parmesan
  • 300g spaghetti
  • Pak choi

Steps

  1. Heat the frying pan over high-heat and add half the olive oil.
  2. When the pan is hot, add ½ the mushrooms and scatter them without overlapping too much.
  3. Let the mushrooms toast in the skillet for a couple of minutes to get a very nice browning.
  4. Turn them to brown the other side then season with salt and pepper. Repeat with the other half of the mushrooms.
  5. Bring a large pot of salted water to boil. Cook the spaghetti according to instruction.
  6. In the wok heat some oil and crumble in the tofu.
  7. Once tofu is starting to brown add the onion, cook until translucent.
  8. Add garlic and spring onion whites, season and cook until fragrant.
  9. Add tomato paste, gochujang and flour, and cook for another couple of minutes.
  10. Then add the milk. Cook until the milk starts to simmer and thicken slightly.
  11. Stir in the mushrooms and cheese until melted.
  12. Add the spaghetti, and enough pasta-cooking water to loosen the sauce slightly.
  13. Add the pak choi and cook until bright green.