kat's meal of the week: penne a la vodka but make it Asian-style with gochujang and pumpkin, easy recipe and reflection

here's Kat Lieu's latest meal of the week recipe for her beloved friends and fam

scroll down for the recipe

---

Guys!!! It’s ready for preordering!!! I haven’t revealed it to everyone yet… just my fam here <3 Peep the gorgeous cover! 80 recipes of everything I make during the week for my family. Book will be out April 2024— you can preorder today and not pay a penny until the book ships next year <3

Preorder “Modern Asian Kitchen” my cooking cookbook, out April 2024

For 8 preorder bonus recipes and other incentives, please be sure to fill out this form: https://forms.gle/XWFtQyGGyYoCsm8WA

---

reel for reference:

katlieu

A post shared by @katlieu

dear friend,

I was craving penne a la vodka today but didn’t have tomato paste or vodka! I had an expiring can of pumpkin puree, some gochujang, pasta, and lots of tequila and rice wine, LOL.

Now, tomato is quite acidic, and you may think that tomato paste is nothing like pumpkin puree, and you’re right, but the taste, once cooked down, is somewhat similar! Especially after I added gochujang to the sauce!

I also relied heavily on parmesan cheese, starchy pasta water, and heavy cream and butter to make my pasta sauce. Let me tell you, this was dreamy, creamy, delicious, and ready in about 20 minutes.

It’s a perfect fall pasta and ideal for busy students returning to their dorms and busy parents sending their kiddos back to school. It’s perfect for me, someone who works from home and feeds her family, a husband who works from home, and a retired mother.

I love it. The pasta has natural MSG from parmesan cheese and tomatoes, and I sprinkled on a little more. Without an abundance of heavy cream and butter, the sauce is still luxurious, thanks to the starchy pasta water, making everything adhere to the pasta like a devoted lover.

This pasta is loaded with veggies- a whole onion, some garlic, a can of pumpkin puree, some cherry tomatoes, and fresh basil. At the end of my meal, I felt satiated but not weighed down, like I had just ingested a lot of fat and cholesterol. Add a little cardamom and a pinch of nutmeg and cinnamon for a pumpkin spice spin. It’ll be an unforgettable pasta, perfect as the weather gets crisper and the days shorter.

This dish was comforting and beautiful, like a hug in a bowl. I hope you make it!

Kat Lieu’s gochujang pumpkin penne, or Asian-style penne a la vodka!

Ingredients: