Gochujang Pasta
Updated
Updated
Made with heavy cream, Parmesan, and gochujang chili paste, this Creamy Gochujang Pasta recipe is a quick, easy, and ultra-tasty dish ready in just 20 minutes. I can’t get over how the sauce is so simple, but offers complex flavors with aromatics, a good amount of heat, and a rich velvety texture.
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5 STAR REVIEW
Creamy Gochujang Pasta Recipe
I love how this simple pasta dish spices up a typical weeknight menu. With heavy cream, Parmesan, gochujang chili paste, and spaghetti, this Creamy Gochujang Pasta is ready in just 20 minutes and tastes incredible. Sometimes, I’ll add in cooked chicken breast or cooked shrimp to make it a more filling meal.
The ingredients list is simple because the gochujang chili paste is truly the star of the dish. If you’ve never tried it before, gochujang is a red chili paste used in a lot of different Korean dishes. It’s spicy, a little earthy, and a little smoky, and adds incredible flavor to pretty much anything. It definitely turns this recipe from basic to off-the-hook.
Creamy Gochujang Pasta
Ingredients
- ¾ lb. dry spaghetti, any shape works*
- 1½ tbsp olive oil
- 4 cloves garlic, minced
- salt and pepper, to taste
- 3 tbsp Gochujang chili paste, use more or less to taste
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- fresh chopped parsley, for serving, optional
- red chili flakes, for serving, optional
Instructions
- Set a large pot of salted water to boil. Cook the pasta al dente, according to package directions. Reserve 1 cup of the cooking water, then drain the pasta and set it aside.
- In the meantime, in a large nonstick saucepan, warm the olive oil over medium heat. Add the garlic and sauté until fragrant, about 20 seconds. Season with just a touch of salt and pepper.
- Stir in the Gochujang paste and then pour in a ½ cup of the pasta water, mixing to loosen. Add the heavy cream and Parmesan. Bring to a gentle simmer (it should be bubbly, but not boiling) and allow it to thicken.**
- Dump in the cooked pasta and toss to coat, adding more of the reserved pasta water if necessary for a nice creamy sauce.
- Serve portions in bowls with a dash of red pepper flakes, and a sprinkle of freshly grated Parmesan and chopped fresh parsley.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Gochujang Pasta Step by Step
Cook the pasta: Cook ¾ pasta al dente. Reserve a cup of the pasta water then drain and set aside.
Make the sauce: While the pasta is cooking, sauté the garlic in olive oil until fragrant. Season with salt and pepper. Stir in 3 tbsp gochujang paste and ½ cup of the pasta water. Add the ¾ cup heavy cream and ½ cup Parmesan. Bring to a gentle simmer to thicken.
Add the cooked pasta: Add the pasta to the sauce, tossing to coat. Serve with red pepper flakes, freshly grated Parmesan, and chopped parsley. Enjoy!
How to Store Leftovers
Store leftover gochujang pasta in an airtight container in the fridge for up to 3 days.
Reheat the pasta dish on the stovetop or in the microwave. You may need to add a splash of water or milk to thin the sauce out again.
What to Serve with Gochujang Pasta
Enjoy your gochujang pasta while it’s warm and creamy. You could pair the pasta dish with a side salad and a slice of crusty Dutch oven bread or breadsticks to make it a complete meal.
So easy and delicious! A little trouble finding the paste, but everything else was amazing!