Creamy Gochujang Pasta

5 from 1 vote

This creamy gochujang pasta recipe is made with gochujang paste (Korean fermented chili paste), heavy cream, and spices. Its perfect for a weeknight dinner and ready in under 15 minutes!

Course Main Course

Cuisine korean

Keyword creamy gochujang pasta, gochujang pasta with heavy cream

Diet Vegetarian

Method Stovetop

Prep Time 5

Cook Time 20

Servings

Calories 696kcal

Author Bhavana Patil

Ingredients

1 cup uncooked pasta (about 4 ounce)
1 tablespoon olive oil
½ tablespoon butter
2 garlic cloves minced
2 tablespoons shallot (or onion) finely chopped
1 - 1.5 tablespoons gochujang paste
6 tablespoons heavy cream
¼ teaspoon red chili flakes
¼ teaspoon garlic powder
salt, pepper to taste
2 tablespoons reserved pasta water
1 tablespoon fresh parsley chopped
2-3 tablespoons freshly grated parmesan cheese (or any cheese)

Instructions

Cook 1 cup of dried pasta al dente according to package instructions and reserve some pasta water (about ¼ cup) for later use.
Then, heat 1 tablespoon olive oil and ½ tablespoon butter in a pan on medium flame. Add 2 minced garlic cloves along with 2 tablespoons of finely chopped onion. Saute for a minute until fragrant.
Add 1 tablespoon of gochujang paste and sauté for 1 minute—avoid overcooking, as it can burn and alter the flavor and color.
Next, pour in the heavy cream and stir in the seasonings: garlic powder, chili flakes, salt, and pepper. Mix everything well, then reduce the heat and let it simmer gently for a minute.
Add the cooked pasta, parmesan cheese (or any cheese), 2 tablespoons of reserved pasta water (optional), and mix everything well. Continue stirring about 1-2 minutes until the pasta is fully coated with the sauce and turns creamy (add more pasta water gradually if needed to adjust the sauce consistency). Turn off the heat.
Garnish with fresh parsley or basil. Finish with a sprinkle of grated parmesan, chili flakes and serve hot.

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