Hello everyone! With the full swing of spring, while pondering a special menu to whet the appetite, I made pasta using shepherd's purse. Not just any pasta, but a vegan shepherd's purse soybean paste pasta with a rich and savory flavor! At first, I was hesitant, thinking, 'Will shepherd's purse go with pasta?', 'Soybean paste as a pasta sauce?', but boy, was I wrong! The fragrant shepherd's purse and the savory soybean paste were surprisingly well-matched. I was amazed! When it comes to spring vegetables, we usually think of stir-fries or soup, but enjoying it as pasta was completely unique and delicious. Everyone around me raved about the recipe. Haha! So today, I'm going to share this special spring recipe with you all. It's super easy and simple, so give it a try!
A representative spring vegetable, shepherd's purse is truly charming with its unique fragrance. That slightly bitter yet refreshing scent really makes you feel that spring has arrived. When I was younger, I found this scent a bit unfamiliar, but as I've gotten older (?), I've grown to love this fragrance. Haha! Shepherd's purse is also rich in vitamins and minerals, so it's good for preventing spring fatigue, so we should eat plenty of it while it's in season. It's delicious simply blanched and seasoned, but when added to pasta, its aroma spreads subtly, cutting through any richness and adding a sophisticated flavor. It seems particularly enhanced when paired with oil-based pasta or savory flavors like soybean paste. While preparing shepherd's purse is a bit cumbersome, it's a sacrifice worth making for the taste of spring!
Soybean paste as a pasta sauce might seem unusual. I felt the same way at first. But when you think about it, soybean paste is a fermented food with a deep umami taste and savory flavor. This surprisingly pairs very well with pasta. Cream pasta can sometimes feel a bit heavy, but adding soybean paste allows you to enjoy it without that heaviness. In vegan recipes, you need to create flavor without cheese or cream, so soybean paste is a lifesaver. It also provides plant-based protein. The flavor varies slightly depending on the type of soybean paste, so choose between homemade or store-bought to your liking. Adjust the amount according to the concentration and saltiness of the soybean paste!
Now, before we begin cooking, let's take a look at the ingredients. Don't worry, there are no complicated ingredients! For the most important ingredient, shepherd's purse, prepare a generous handful. It's important to thoroughly clean it, removing any dirt from the roots. And pasta! I used spaghetti, but wider pasta like linguine or fettuccine would also be great. About 80-100g should be enough for one serving. Add three or four cloves of garlic, thinly sliced. If you like a spicy kick, add some peperoncino or green chili peppers. For the sauce base, use plenty of olive oil, and about 1-1.5 tablespoons of soybean paste? Adjust while tasting. Finally, a little salt and pepper are needed. Since it's a vegan recipe, we'll skip the milk and cheese, of course! If you want a richer flavor, you can add onions or mushrooms.
Shepherd's purse has a lot of soil around the roots, so it requires careful washing. Remove any yellowed or wilted parts, gently scrape off the soil from the roots with a knife, and rinse thoroughly under running water. Once you're sure all the dirt is gone, cut it into 2-3 pieces for easy eating. That's it for preparation! We'll blanch it, but don't blanch it for too long, as it will lose its aroma and become mushy. Quickly blanch it in boiling water with a pinch of salt for 15-20 seconds, then rinse with cold water and squeeze out all the water. This process preserves the color and removes any bitterness while maintaining a crisp texture. Set the blanched shepherd's purse aside!
You all know how to boil pasta, right? Put plenty of water in a large pot and add plenty of salt. Once the water boils, add the pasta and cook for 1-2 minutes less than the time indicated on the package. Why? Because we'll be sautéing it again later in the sauce. Once the pasta is cooked, take it out, but don't throw away the pasta water! This is useful for adjusting the sauce consistency later. Make sure to keep about one ladleful! Add a little olive oil to prevent the pasta from sticking together.
We're almost there! Add plenty of olive oil to a pan and sauté the thinly sliced garlic and peperoncino (optional) over low heat to bring out the aroma. Once the garlic starts to brown, add the soybean paste and sauté carefully to prevent burning. It's important to mix the soybean paste well with the oil to prevent clumping. Once the soybean paste is fragrantly sautéed, add 2-3 ladles of the reserved pasta water and mix well. Adjust the consistency using pasta water so the sauce isn't too thick or thin. Once the sauce starts to simmer, add the cooked pasta and blanched shepherd's purse and quickly mix. Sauté for 1-2 minutes to ensure the sauce evenly coats the pasta. Taste and add salt if it's too bland, or pepper if it's just right.
Finally, the fragrant and savory vegan shepherd's purse soybean paste pasta is complete! Arranging it nicely on a plate makes it look better and taste even better, right? Sprinkling sesame seeds adds a nutty flavor and enhances the visual appeal. The aroma of the shepherd's purse and the deep umami flavor of the soybean paste are truly exquisite. It's not at all heavy, and it's a satisfying and light meal. A tip: if the soybean paste alone isn't enough, a tiny bit of soy sauce or fish sauce will really bring out the umami. Also, crushing nuts and sprinkling them on top adds a delightful crunch. A slightly bitter spring vegetable salad would also be a great accompaniment, and it pairs well with refreshing makgeolli or beer. It's a spring-only menu, so make sure to try it while it's in season! You won't regret it. Haha!
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