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Overhead square image of a frying pan filled with creamy Gochujang pasta topped with grated Parmesan, black pepper, and chopped spring onions. There is a wooden spoon resting in the pan.
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Gochujang Pasta Recipe

Spicy Korean gochujang paste combined with cream and parmesan for a silky, warming comforting sauce that coats the pasta.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Korean-Italian
Keyword: Meat-free pasta, spicy pasta
Servings: 4
Author Nicky Corbishley

Ingredients

  • 400 g (14oz) pasta shapes or spaghetti I like rigatoni
  • 1 tbsp oil
  • 1 onion peeled and finely diced
  • 5 cloves garlic peeled and minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 3 tbsp gochujang paste
  • 3 tbsp tomato puree (paste in USA)
  • 3 tbsp low sodium soy sauce light or all-purpose
  • 100 g (1 cup) Parmesan, grated/shredded
  • 120 ml (1/2 cup) double (heavy) cream
  • 1 tbsp unsalted butter

To Serve:

  • Small bunch of spring onions scallions finely chopped
  • Grated/shredded parmesan
  • Sesame seeds

Instructions

  • Boil the pasta in a large pan of water for 1 minute less than the pack instructions. Once cooked drain and reserve around 500ml (or approx. 2 imperial cups) of the pasta water.
    400 g (14oz) pasta shapes or spaghetti
  • While the pasta is cooking, heat the oil in a large frying pan (skillet) over a medium heat.
    1 tbsp oil
  • Add the onion and fry for 5 minutes, stirring often, until softened.
    1 onion
  • Add the garlic, salt and pepper and stir together for 30 seconds.
    5 cloves garlic
  • Add the gochujang, tomato puree and soy sauce. Cook for two minutes, stirring often.
    3 tbsp gochujang paste, 3 tbsp tomato puree (paste in USA), 3 tbsp low sodium soy sauce
  • Add the Parmesan and cream and stir together.
    100 g (1 cup) Parmesan, grated/shredded, 120 ml (1/2 cup) double (heavy) cream
  • By now the pasta should be ready. Drain the pasta, reserving around 500ml (or approx. 2 imperial cups) of the pasta cooking water.
  • Add half of the pasta cooking water to the pan and stir with the gochujang. Add the pasta and the butter to the pan too.
    1 tbsp unsalted butter
  • Toss the pasta in the sauce and allow to cook together for one minute, so the pasta is well coated in the sauce. Add more pasta water if you wish to loosen up the sauce further.
  • Divide between four bowls and top with spring onions (scallions), Parmesan and sesame seeds.
    Small bunch of spring onions, Grated/shredded parmesan, Sesame seeds

Video

Notes

Nutritional information is approximate, per serving (this recipe serves 4), NOT including any toppings.

Nutrition

Calories: 668kcal | Carbohydrates: 85g | Protein: 25g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 1022mg | Fiber: 4g | Sugar: 7g

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