Gochujang Vodka Orzo

A delicious creamy. mildly spicy pasta dish that you'll come back to time and time again.

Done in 30 minutes

Serves 3

Dish by Mia Jacobs

Ingredients

Cashew cream

100gcashews

100mlboiling water

The Gochujang vodka orzo

1onion, finely diced

3 garlic cloves, minced

1 heaped tbsptomato puree

2 tbspGochujang

45mlvodka

1 tbspnutritional yeast

to tastelemon juice

to servevegan parmesan

350gorzo

1 tbspextra virgin olive

to tastesalt and pepper to taste

The kimchi breadcrumb

2 tbspsesame oil

75gkimchi, squeezed

2spring onions, diced

1 tbspsesame seeds

1/2 tspMSG

75gpanko breadcrumbs

Vodka pasta is making a comeback. And thank GOODNESS it is because it's dreamy, creamy, so quick to throw together and a general crowd pleaser.

Method

Soak the cashews in the boiling water. Whilst they soak, heat the olive oil in a large high sided frying pan. Once hot add in the diced onions and fry for a few minutes until they begin to soften.

Add the grated garlic, stir together and fry for another minute, with a pinch of salt.

Once fragrant and softened, add the tomato puree and Gochujang. Mix everything together and fry off until the colour deepens, around a minute or two. Pour in the vodka and let the raw alcohol cook off. Turn off the heat then add the cooled mixture to a blender with the soaked cashews (drained), nutritional yeast, kimchi juice, salt, pepper and water to thin it down slightly.

Cook the orzo according to packet instructions, but leave it slightly al dente as you'll continue cooking the pasta in the sauce. Make sure to save 100-150ml of pasta water.

While the pasta cooks, heat the sesame oil in a small frying pan. When hot, add in the kimchi and spring onions and fry until they start to brown. Add the oil to the pan. Once the oil is sizzling, mix in the breadcrumbs and fry for an extra minute or so, until everything is golden brown and caramelised. Add sesame seeds, (optional) MSG a pinch of salt and stir together.

Bring the sauce back onto a medium high heat. Stir through the cooked orzo with around 100ml pasta water and stir until you have a glossy, creamy sauce. Serve with tonnes of the delicious kimchi breadcrumb, a squeeze of lemon juice and enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.