A rich, silky pasta with spicy gochujang and sweet roasted peppers. Ready in just 30 minutes, this one’s a fiery, cheesy, one-pot dream.
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Serves
4
Roasted Red Pepper
Garlic Clove
Whole Milk
Vegetable Stock
Tomato Purée
Gochujang
Pasta
Mature Cheddar Cheese
Spring Onion
Toasted Sesame Seeds
Serves
4
Roasted Red Pepper
Garlic Clove
Whole Milk
Vegetable Stock
Tomato Purée
Gochujang
Pasta
Mature Cheddar Cheese
Spring Onion
Toasted Sesame Seeds
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 2.
Add the milk, stock, garlic, tomato purée, and gochujang to a blender. Blend until smooth.
Step 3.
Tip the pasta into a large pan, then pour in the blended stock mixture. Stir together, bring to the boil, then turn the heat down to medium. Leave to simmer, stirring occasionally, until the pasta is al dente (normally around 10 mins, but follow pack instructions). Taste and season with salt and black pepper.
Step 4.
While the pasta is cooking, finely slice the spring onions and grate the Cheddar.
Step 5.
Once the pasta is cooked, stir through the chopped peppers and grated Cheddar. Divide between bowls and top with a scattering of spring onions and toasted sesame seeds. Serve immediately.
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