Description
Indulge in the delightful fusion of flavors with this creamy Gochujang Pasta recipe. This dish combines rich Korean gochujang with Italian-style pasta for a quick, satisfying meal that’s perfect for busy weeknights or special gatherings. In just 20 minutes, you can create a mouthwatering pasta coated in a spicy, creamy sauce that will impress family and friends alike. The addition of fresh vegetables and the option to customize with your favorite proteins makes this dish both versatile and nutritious. Serve it up with a side salad or garlic bread for a complete dining experience.
Ingredients
Scale
- 8.8 oz gluten-free paccheri or rigatoni
- 1 oz garlic cloves, thinly sliced
- 1 oz shallot, finely chopped
- 10 oz white button mushrooms or cremini, sliced
- 3 tbsp olive oil
- 2–3 tbsp gochujang paste
- 1 cup half-and-half (or dairy-free creamer)
- 1 tbsp butter
- Grated parmesan cheese (or cashew parmesan)
- Chopped chives for garnish
Instructions
- Boil water in a large pot and cook pasta until al dente, reserving ¼ cup pasta water before draining.
- In a skillet, heat olive oil over medium heat, adding garlic, shallot, and salt until fragrant.
- Add mushrooms; sauté until softened.
- Push mushrooms aside; add gochujang to the center and sauté briefly.
- Pour in half-and-half, stirring to combine.
- Add drained pasta and toss to coat evenly over medium heat.
- Stir in butter for richness; adjust sauce consistency with reserved pasta water if needed.
- Serve garnished with parmesan and chives.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Korean-Italian Fusion
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 560
- Sugar: 5g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg