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Gochujang Pasta Recipe

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Creamy, spicy gochujang pasta combines rich Parmesan, garlic, and cream with the bold heat of Korean chili paste for a comforting and flavorful meal. Perfect for a quick weeknight dinner.

Ingredients

  • 400 g pasta shapes or spaghetti
  • 1 tbsp oil
  • 1 onion, peeled and finely diced
  • 5 cloves garlic, peeled and minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp gochujang paste
  • 3 tbsp tomato puree
  • 3 tbsp low sodium soy sauce
  • 100 g Parmesan, grated
  • 120 ml double cream
  • 1 tbsp unsalted butter
  • Small bunch spring onions, finely chopped
  • Extra grated Parmesan, for serving
  • Sesame seeds, for serving

Instructions

  1. Cook the pasta in a large pan of boiling water for 1 minute less than the package instructions. Reserve about 500 ml of pasta water before draining.
  2. Meanwhile, heat the oil in a large skillet over medium heat.
  3. Add the onion and cook for 5 minutes, stirring often, until softened.
  4. Add the garlic, salt, and black pepper and cook for 30 seconds, stirring constantly.
  5. Stir in the gochujang paste, tomato puree, and soy sauce. Cook for 2 minutes, stirring often.
  6. Add the Parmesan and cream, stirring until combined.
  7. Pour in half of the reserved pasta water and stir to create a smooth sauce.
  8. Add the drained pasta and butter to the pan.
  9. Toss everything together and cook for 1 minute until the pasta is fully coated. Add more pasta water as needed to loosen the sauce.
  10. Divide among four bowls and garnish with spring onions, extra Parmesan, and sesame seeds before serving.

Notes

  • Add extra pasta water for a silkier sauce consistency.
  • Use freshly grated Parmesan for the smoothest texture.
  • Adjust the amount of gochujang to control the spice level.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/gochujang-pasta-recipe/