Two Ingredient Creamy Gochujang Pasta

This couldn’t be easier. A decadent creamy umami-filled sauce that takes 10 seconds to make—with two ingredients? Yep! Silken tofu is the magic here, which gives you all the unctuousness of a cream-based sauce but with zero cream. A shower of pecorino, some lemon zest and things are on the table in 15 minutes.

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Serves 4

INGREDIENTS

1 pound dry pasta
8 ounces silken tofu
3 tablespoons gochujang
½ cup freshly grated pecorino, plus more for garnish
Extra virgin olive oil, for finishing
Lemon zest, for finishing
Kosher salt and freshly ground black pepper

METHOD

Cook pasta in well-salted water according to package instructions until al dente. Reserve 1 cup of the pasta water.

In a small blender, blend tofu and gochujang until creamy, season with salt and pepper.

Drain pasta, place back into the pot and add sauce. Stir in pecorino and ¼ cup pasta water until a creamy glossy sauce coats the noodles. Add more pasta water as needed a tablespoon at a time.

To serve, spoon into bowls, finish with a glug of olive oil, lemon zest and pecorino and serve immediately.