Smoked Miso and Gochujang Peppery Pasta

Introduction

Hey there! Today we're taking that global peppery pasta trend and giving it the full Emily treatment. We're talking deep wood-fired smokiness meeting the fermented funk of miso and the spicy, sun-dried kick of Korean gochujang. This isn't your average Cacio e Pepe; it's a bold, creamy, plant-based masterpiece that bridges California grilling with the soul of an Eastern pantry. Let's get that flame started!

Ingredients

• 12 oz thick spaghetti or bucatini
• 2 tablespoons white miso paste
• 1.5 tablespoons gochujang (Korean chili paste)
• 2 tablespoons nutritional yeast
• 1 tablespoon smoked black peppercorns, coarsely cracked
• 3 cloves garlic, minced
• 1 inch fresh ginger, finely grated
• 2 tablespoons vegan butter or avocado oil
• 1 cup reserved pasta cooking water
• 1 tablespoon toasted sesame oil
• 4 scallions, charred until blistered and chopped
• 1 teaspoon maple syrup
• Toasted black sesame seeds for garnish

Instructions

1. Bring a large pot of heavily salted water to a boil and cook the pasta until al dente.
2. While the pasta cooks, place whole scallions in a hot dry cast iron skillet or over an open flame until they are charred and tender, then set aside and chop.
3. Reserve at least one cup of the starchy pasta water before draining.
4. In a wide pan or wok, melt the vegan butter over medium heat and add the cracked smoked peppercorns, toasting them for 60 seconds until fragrant.
5. Stir in the garlic and ginger, cooking for another minute until softened.
6. In a small bowl, whisk the miso paste, gochujang, nutritional yeast, and maple syrup with a half cup of the reserved pasta water until smooth.
7. Pour the miso mixture into the pan with the aromatics, stirring constantly over low heat to create a shimmering sauce.
8. Add the cooked pasta to the pan along with the chopped charred scallions.
9. Toss vigorously, adding more pasta water as needed, until the sauce is thick, glossy, and perfectly coats the noodles.
10. Drizzle with toasted sesame oil and finish with a final sprinkle of smoked pepper and sesame seeds before serving.

This dish is a testament to how smoke and spice can transform simple pantry staples into something extraordinary. It's got the comfort of a classic pasta with that adventurous Asian flair I love to bring to the table. I hope this peppery heat brings a little sunshine and a lot of umami to your kitchen today. Stay creative and keep grilling!

Emily