Gochujang Pasta: A Quick & Creamy Flavor Explosion

Experience a thrilling blend of creamy Gochujang pasta, merging Korean spice with Italian comfort. Perfect for quick weeknight meals.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Course: Dinner

Cuisine: Italian, Korean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces Fusilli Corti Bucati Pasta or any pasta shape you love

For the Sauce

3 tablespoons Gochujang or more to taste
2-3 cloves Fresh Garlic minced
2 tablespoons Salted Butter or unsalted for better seasoning control
1 tablespoon Olive Oil to prevent the butter from burning
1 cup Parmesan or Cheddar Cheese grated, or use plant-based cheese for vegan option
1 cup Heavy Cream or half-and-half/plant-based cream for lighter version
to taste Freshly Ground Black Pepper optional

For Garnish

to taste Chopped Parsley optional

Equipment

large pot
Colander
Large Sauté Pan

Method

Step-by-Step Instructions for Gochujang Pasta

Cook the pasta. Bring a large pot of salted water to a boil, then cook pasta for 7-12 minutes until al dente. Drain and set aside.
Prepare the sauce. In a sauté pan, heat olive oil and butter over medium heat until melted. Add garlic and cook until fragrant.
Combine sauce ingredients. Stir in Gochujang, heavy cream, and cheese. Cook for 1-2 minutes until creamy.
Mix pasta and sauce. Add drained pasta to the pan, tossing well to coat with sauce.
Serve. Transfer pasta to plates and garnish with parsley if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on stovetop with a splash of cream or water.

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