Soybean Paste Pasta

Soybean Paste Pasta is a delightful fusion dish that combines the rich umami flavor of Korean doenjang with al dente pasta, creating a satisfying vegan meal. This dish is topped with vibrant vegetables, making it both colorful and nutritious.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Soybean paste (doenjang) - 3 tablespoons
• Garlic (minced) - 2 cloves
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Vegetable broth - 200 milliliters
• Zucchini (sliced) - 100 grams
• Bell pepper (sliced) - 100 grams
• Carrot (julienned) - 50 grams
• Green onions (chopped) - 2 stalks
• Toasted sesame seeds - 1 tablespoon
• Fresh cilantro (for garnish) - a handful

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the sesame oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Stir in the soybean paste and soy sauce, mixing well with the garlic.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Add the sliced zucchini, bell pepper, and carrot to the skillet, cooking for about 5-7 minutes until the vegetables are slightly softened.
6. Add the cooked pasta to the skillet and toss until well coated with the sauce and vegetables.
7. Remove from heat and stir in chopped green onions.
8. Serve the pasta in bowls, garnished with toasted sesame seeds and fresh cilantro.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 65 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber from soybean paste and vegetables.
• Contains antioxidants and vitamins from fresh vegetables.

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