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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
gochujang pasta recipe
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy gochujang pasta recipe featuring smoky red pepper and savory heat, offering big flavor with minimal effort in under 30 minutes.
Ingredients
- 10.5 oz short pasta (penne, rigatoni, or fusilli)
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 large roasted red peppers, drained (from a jar)
- 3 tablespoons gochujang (Korean chili paste)
- 1 teaspoon smoked paprika
- 0.5 teaspoon granulated sugar
- 0.75 cup vegetable broth
- 0.5 cup heavy cream
- 0.5 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh flat-leaf parsley or cilantro, chopped (for garnish)
- Extra virgin olive oil (for garnish)
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Cook Pasta Al Dente: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 0.25 cup (60ml) pasta cooking water, then drain pasta well.
- Sauté Aromatics: In a large skillet or deep pan over medium heat, melt the butter. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
- Bloom Spices: Add the minced garlic, gochujang, smoked paprika, and sugar to the skillet. Cook for 1 minute, stirring constantly, to bloom spices and lightly caramelize the gochujang.
- Prepare Red Pepper Puree: In a blender or food processor, combine the drained roasted red peppers with 0.5 cup (120ml) vegetable broth. Blend until very smooth and creamy.
- Simmer Sauce: Pour the red pepper puree into the skillet with the gochujang mixture. Stir well and bring to a gentle simmer for 2-3 minutes, allowing flavors to meld together.
- Finish Sauce Base: Reduce heat to low. Stir in the remaining 0.25 cup (60ml) vegetable broth, heavy cream, and Parmesan cheese. Cook for 2-3 minutes, stirring constantly until cheese melts and sauce is smooth. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the drained pasta and reserved pasta cooking water directly into the skillet. Toss vigorously to thoroughly coat the pasta in the creamy sauce. If the sauce looks too thick, add a little more pasta water one tablespoon at a time until desired consistency is reached.
- Garnish and Serve: Transfer to shallow bowls and garnish with chopped fresh parsley or cilantro and a light drizzle of olive oil. Serve immediately.
Notes
Adjust the amount of gochujang up or down to match your desired spice level. For a lighter sauce, substitute half-and-half for heavy cream. For a vegetarian option, ensure the Parmesan cheese uses microbial rennet.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-American Fusion
Nutrition
- Serving Size: 1.5 cups (approx. 200 g)
- Calories: 620 calories
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 45 mg