Kimchi Slayer Pasta



Serves 3-4

  • 1 cup Linguine

  • 1/2 cup Pasta Water (reserved from cooking the pasta)

  • 2 tablespoons Sea Salt

  • 5 pieces of Garlic, sliced thinly

  • 3 tablespoons Extra Virgin Olive Oil

  • 4 tablespoons Carrot Kimchi Hummus

  • 1/2 cup cooked & de-skinned Red Bell Peppers

  • 1/4 cup Pine Nuts, toasted

  • 1 cup Shiitake Mushrooms

  • Few shavings of Parmesan Cheese

  • 1/2 Lemon Zest

  • 1 tablespoon Unsalted Butter

  1. Boil pasta according to package instructions. Salt your pasta water!

  2. Reserve at least 1/2 cup of pasta water.

  3. Put a generous amount of olive oil into a pan.

  4. Add mushrooms and fry until cooked through for 10 minutes.

  5. Add Carrot Kimchi Hummus & pasta water tablespoon by tablespoon until the dip reduces into a sauce.

  6. Slowly add in parmesan cheese. Add some lemon zest & lemon, finish off with butter to amp up the dish. Mix everything together. Viola!

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