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Caramalised Shallot Tagliatelle with Yep Sichuan Chilli Crisp

Looking for a fun way to fuse two of your favourite cuisines together? Try this delicious Asian-inspired pasta dish to bring some vibrance and heat to your dinner table!

Artichoke Pesto gnocchi

Here at Sunny & Luna, we are all about trying to keep to our Italian roots when it comes to the way we produce our pasta. However, it never hurts to break a few traditions, as we are also big fans of finding creative ways to incorporate international flavours into our recipes. That's why we decided to create an Asian-inspired dish using Yep Kitchen's incredible Sichuan Chilli Crisp!

Originally a recipe from the legendary Alison Roman, we've taken a further twist by using miso insted of anchovy to keep it vegan and topping it with a gentle spice.

This recipe is perfect for those people who want a unique twist to their tomato-based pasta, without having to put in too much extra effort in the kitchen. The addition of miso paste is such a simple upgrade, but it adds a whole new world of flavour and richness to the classic Italian tomato sauce. The caramelized shallot introduces a subtle sweetness to the dish, which makes for the ultimate sweet and savoury combination!

The Yep chilli oil compliments all the ingredients perfectly, as it has a super savoury, umami flavour, making it the ideal topping for our nutty Cauliflower & Lentil Tagliatelle. You can add as much or as little chilli oil as you like, depending on how much spice you can handle! Overall, even though this dish may take a little more time to prepare, it's all worth it because you'll end up with an incredibly vibrant fusion of two of the world's greatest cuisines.

Artichoke Pesto gnocchi


Serves 2

1 pack Sunny & Luna Cauliflower Tagliatelle

Yep Sichuan Chilli Crisp

Olive oil

4 medium shallots, finely diced

2 tsp white miso paste

5 tbsp tomato puree

Salt and pepper

Parsley roughly chopped to serve


  1. Heat the oil in a frying pan over medium heat, add the shallots, and lower the heat. Cook for around 10 minutes until the shallots soften, stirring frequently.

  2. Add some salt and pepper and cook for a further 5 minutes until the shallots start to caramalise.

  3. Add the miso paste and tomato puree, stir thoroughly, and cook for 2 minutes then take off the heat.

  4. Bring a pan of salted water to a boil, then add the tagliatelle and cook for 2 minutes. It should be quite al dente as it will cook further in the frying pan. Save a cup of pasta water before draining the rest.

  5. Return the tomato mix to the heat along with ½ a cup of the pasta water, stir and bring to a simmer.

  6. Add the tagliatelle and gently toss the pasta with two forks to combine.

  7. Serve in two bowls and top with a generous pour of the Yep Chilli Crisp and a sprinkling of parsley.

Artichoke Pesto gnocchi


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