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Spaghetti with Kimchi Cream Sauce - Good Old Vegan

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Spaghetti with Kimchi Cream Sauce

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!

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!

Course Dinner

Cuisine Italian-Inspired, Japanese-Inspired, Korean-Inspired

Keyword Plant-Based Kimchi Spaghetti, Vegan Kimchi Spaghetti

Prep Time 15

Cook Time 25

Inactive Time 8

Total Time 40

Servings

Author Peter & Akiko

Ingredients

Soaking Cashews

1/4 cup raw unsalted cashews
3/4 cup water

Cashew Cream Sauce

Soaked cashews see the above
1/2 cup water
1 tbsp nutritional yeast
1 tbsp lemon juice
1/4 tsp salt

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.

Good Old Vegan

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