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–+ servings
Spaghetti with Kimchi Cream Sauce recipe served in a bowl.

Spaghetti with Kimchi Cream Sauce

Are you looking for a Asian fusion pasta dish? This Spaghetti with Kimchi Cream Sauce (thin) is one of our old-time favorites and now updated to a vegan-friendly version! It's super comforting and tastes like something you never tasted before!
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Inactive Time: 8 hours
Total Time: 40 minutes
Course: Dinner
Cuisine: Italian-Inspired, Japanese-Inspired, Korean-Inspired
Keyword: Plant-Based Kimchi Spaghetti, Vegan Kimchi Spaghetti
Author: Peter & Akiko
Servings: 2

Ingredients
 

Soaking Cashews

Cashew Cream Sauce

The Rest

  • 1 tbsp sunflower oil
  • 2 cloves garlic minced
  • 1/4 tsp gochugaru
  • 1/2 cup yellow onion thinly sliced
  • 1/2 cup kimchi use scissors to cut into smaller pieces
  • 2 cups water
  • 1/2 tbsp dulse flakes
  • 1 tsp salt adjust to taste
  • 8 oz spaghetti

Toppings

  • 2 scallions thinly sliced
  • Toasted sesame seeds
  • Gochugaru
  • nori seaweed shredded

Instructions

  • In a large pot, start boiling water for cooking spaghetti.
  • Meanwhile, start preparing cashew cream sauce. In a high-speed blender, combine soaked cashews, water, nutritional yeast, lemon juice, and salt. Blend for a minute or so until smooth and creamy. Set aside.
  • Heat up a frying pan at medium high heat. Pour sunflower oil and add garlic. Cook for 1-2 minute until aromatic. Add yellow onion and cook for 2-3 minutes. Then add kimchi and cook for 1-2 minutes.
  • Nest, add water and deglaze the pan. Add dulse flakes and salt. Bring it to a gentle boil, then reduce the heat to low to medium low. Continue to simmer.
  • Start cooking spaghetti for 9-11 minutes (or follow the instruction on the package.)
  • 2-3 minutes before the spaghetti is done, add the cashew cream sauce to the pan. Mix well. Stir occasionally to avoid burning. It should start thinking a little. Adjust the seasoning with more salt if necessary.
  • Once the spaghetti is cooked, drain well add to the sauce. Give a quick toss.
  • Serve immediately with scallions, toasted sesame seeds, gochugaru, and shredded nori seaweed on top.

Notes

  • For kimchi cream sauce, use the “traditional” kind of kimchi that is made with napa cabbage.
  • Every jar of kimchi has a different saltiness, spiciness, and sourness depending on the level of fermentation. Adjust the seasonings accordingly that works the best for your own favorite kimchi.
  • This is a “thin” sauce version so it should be somewhat creamy but soupy compare to the “thick” version recipe.

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