Are you looking for another Asian fusion pasta dish? This Spaghetti with Kimchi Cream Sauce (thin) is one of our old-time favorites! It’s super comforting and satisfying!
- 1/4 cup raw unsalted cashews
- 3/4 cup water
Cashew Cream Sauce
- 2 scallions thinly sliced
- Toasted sesame seeds
- nori seaweed shredded
- 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.
- 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.