Description

Vegan Kung Pao Pasta is a delightful fusion dish combining the bold, spicy, and savory flavors of traditional Kung Pao sauce with the comforting texture of pasta. This recipe features a tangy, spicy sauce made from chili bean paste, soy sauce, and Szechuan peppercorns, tossed with sautéed mushrooms, bell peppers, and scallions for a saucy, umami-packed meal that’s perfect for a quick weeknight dinner or a satisfying vegan feast.

Ingredients

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Sauce

1/2 cup water
1.5-2 tbsp sugar (adjust according to desired sweetness)
1 tbsp soy sauce
1 tsp dark mushroom soy sauce (optional for colour)
1 tbsp doubanjiang (or chili bean paste)
2 tsp Chinese black vinegar (or Chinkiang vinegar)
1 tbsp Shaoxing wine (or other rice wine like sake, optional)
1/2-1 tsp Szechuan peppercorns (crushed)

Slurry

1/2 tbsp cornstarch
1 tbsp room temperature water

Pasta and Vegetables

4.5 oz dry pasta of choice (linguine or spaghetti recommended)
Salt (to seasoning and pasta water)
Olive oil (for pasta water to prevent sticking)
1 tbsp neutral oil (for cooking)
1/2 small onion, diced
2 scallions or green onions, sliced into 2-inch pieces (white and green parts separated)
1 cup chopped mushrooms (king oyster mushrooms recommended plus extra for topping, optional)
1/2 small red bell pepper, diced
3 dried chiles (arbor chiles used, optional)
Roasted cashews or peanuts (for garnish)
Green parts of the scallion or green onions (for garnish)
Drizzle of sesame oil

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Instructions

Prepare the sauce: In a bowl, mix together water, sugar, soy sauce, dark mushroom soy sauce, doubanjiang, Chinese black vinegar, Shaoxing wine, and crushed Szechuan peppercorns. Adjust sweetness and spice to your preference.
Make the cornstarch slurry: In a separate small bowl, blend cornstarch with water until fully diluted. Set aside alongside the sauce.
Cook the pasta: Boil a pot of water. Add a generous amount of salt and some olive oil to prevent sticking. Cook pasta until al dente or chewy to your preference, then drain, reserving some pasta water.
Sauté the vegetables: Heat a pan over medium heat and add neutral oil. Sauté diced onion, white parts of scallions, diced red bell pepper, and mushrooms until they are cooked through and tender. Add dried chiles if using for extra heat.
Simmer the sauce: Pour the prepared sauce into the pan with the vegetables and allow it to simmer on medium heat until it starts to boil.
Add pasta and thicken sauce: Add cooked pasta to the simmering sauce. Stir the cornstarch slurry again to ensure it’s smooth, then pour it over the pasta mixture. Cook over medium heat, stirring frequently, until the sauce thickens and coats the pasta well.
Finish cooking: Let the pasta cook for a few more minutes to absorb the sauce. Stir in roasted cashews or peanuts along with the green parts of the scallions. Adjust seasoning with salt or sugar if needed. Add reserved pasta water if reheating later, as the pasta will absorb the sauce as it cools.
Serve: Turn off the heat and top the dish with any additional pan-fried mushrooms. Drizzle with sesame oil and serve immediately while hot for the best flavor and texture.

Notes

This Kung Pao Pasta is saucy and bursting with umami flavor; adding more veggies or different types of mushrooms can customize it to your liking.
Doubanjiang is key for authentic flavor, but chili bean paste can be substituted.
Szechuan peppercorns provide a unique numbing spice, but adjust quantity to your tolerance.
If reheating leftovers, adding pasta water helps prevent dryness as the pasta absorbs the sauce over time.

Nutrition

Serving Size: 1 serving
Calories: 406 kcal
Sugar: 15 g
Sodium: 689 mg
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 1 g
Carbohydrates: 69 g
Fiber: 5 g
Protein: 12 g
Cholesterol: 0 mg