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Title: Mushroom Gochujang Pasta
Categories: Korean, Pasta
Yield: 1 Batch

10 Mushrooms; up to 15, sliced
3/4 md White onion; sliced
3 cl Garlic; minced
Salt
Pepper
1 1/2 tb Gochujang
1 1/2 tb Soy sauce
1/2 tb Maple syrup
1 tb Hummus
1 tb Extra virgin olive oil
1 c Mushroom broth or water
1/2 c Cooked chickpeas
1 Box pasta;
- cooked as directed
1 c Pasta water

Make sauce by mixing together gochujang, soy sauce, maple syrup, and
hummus. Set aside.

Add extra virgin olive oil to pan over medium high heat. When oil
starts to shimmer, add mushrooms to pan. Do not mess with them for
about 1 minute. Give them a stir with a wooden spoon or tongs and
then let them sit for another 1 minute without bothering them.

Next add onions and garlic. Similarly allow them to sit with the
mushrooms without messing with them for about a minute. Add salt and
pepper to taste.

Add sauce mixture to cooked veggies, along with broth/water. Bring to
a quick boil and then reduce to a simmer. Add cooked chickpeas.

When pasta is ready, add to pan with sauce and veggies, along with a
little pasta water (2 tb at a time) if sauce is too dry.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/mushroom-gochujang-pasta/>

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