Creamy Gochujang Pasta

5 from 1 vote

If you want a bowl of comfort food with a hint of umami heat then you need to try this Creamy Gochujang Pasta. And bonus, it's ready in only 15 minutes!

Cook Time15

Total Time15

Course: Main Course, Pasta

Cuisine: Fusion

Servings: servings

Calories: 743kcal

Author: Carrie Carvalho

Equipment

Ingredients

200 grams pasta
2 tbsp gochujang
½ cup double or heavy cream
2 cloves garlic diced
2 shallots or a small red onion thinly sliced
2 tbsp butter
20 grams parmesan cheese plus extra to garnish
diced chives optional, to garnish
salt

Instructions

Bring a large pot of salted water to boil and cook the pasta until al dente - about 2 minutes short of the packet instructions. Reserve a cup of cooking water before draining.
Meanwhile, melt the butter in a saucepan over a medium heat. Add the shallot with a pinch of salt and sauté for about 5 minutes until softening.
Stir the garlic and gochujang along with 2 tablespoons of pasta cooking water in with the shallot and continue to cook, stirring regularly for 2-3 minutes.
Stir in the cream, then allow to gently simmer and thicken for 2-3 minutes. Add in the cooked pasta, along with another 1-2 tablespoons of cooking water. Stir in the grated cheese.
Stir well over a medium heat for 1-2 minutes, until the pasta is cooked to your liking and the sauce is thick and glossy. Add more pasta water if needed. Garnish with chopped chives and a little extra grated cheese to serve.

Notes

Feel free to adjust the amount of gochujang to your taste and desired spice levels.

When adding the cream to the sauce, make sure you allow it come to a gentle simmer. It should be bubbling but not boiling. This denatures the milk proteins and allows some water to evaporate from the cream. I find this step means you get a thicker, smoother sauce with a glossier consistency and can use less cream in the recipe overall.

Nutrition