Kimchi Pasta

Kimchi Pasta

Recipe & photography by Izzie Cox.

Serves 4 

Ingredients

200g tempeh, crumbled

2 tbsp extra virgin olive oil

1 tsp soy sauce

1 tsp liquid smoke (optional)

4 spring onions, finely sliced

2 garlic cloves, finely chopped

4 tbsp kimchi, chopped

250g cherry tomatoes, halved

2 tbsp mixed seeds

450g casarecce

1 tbsp gochujang

1 tbsp tomato puree

2 tbsp chilli crisp

Method

Preheat the oven to 200C/180C Fan. Add the tempeh to a baking tray lined with baking paper. Toss with 1 tablespoon of the olive oil, soy sauce, liquid smoke (if using) and salt and pepper. Roast in the oven for 15 minutes. 

Meanwhile, heat the remaining tablespoon of oil in a large frying pan on a medium heat  and add the whites of the spring onions and garlic. Fry for a couple of minutes until fragrant, then add the kimchi and fry for a further 3-4 minutes until lightly caramelised. 

Add the cherry tomatoes and cook until broken down, around 10 minutes. 

Meanwhile, add the mixed seeds to the tempeh tray, mix together and return to the oven for 5 minutes.

Bring a large pan of salted water to the boil, add the casarecce and cook until al dente. Drain, reserving a mugful of pasta water. 

Once the tomatoes have broken down, add the gochujang, tomato puree and seasoning. Mix well and add enough pasta water to create a thick sauce, add the pasta and mix well. 

Toss the chilli oil through the tempeh. 

Divide the pasta between bowls and top with the chilli oil tempeh and spring onion greens.