Spicy Comfort: Creamy Gochujang Pasta in 15 Minutes

Experience the delightful fusion of Korean gochujang and creamy pasta in this quick Gochujang Pasta recipe, perfect for busy weeknights.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Course: Dinner

Cuisine: Italian, Korean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces Fusilli Corti Bucati Pasta or your favorite pasta

For the Sauce

2 tablespoons Gochujang ensure it's gluten-free if needed
2 cloves Garlic (minced) freshly minced
2 tablespoons Salted Butter use unsalted if preferred
1 tablespoon Olive Oil for sautéing
1 cup Heavy Cream or plant-based milk for vegan option
1 cup Shredded Parmesan/Cheddar Cheese use nutritional yeast for vegan option

For Garnish

2 tablespoons Chopped Parsley or cilantro/basil
Freshly Ground Black Pepper optional

Equipment

Large Pot
Sauté pan
Colander

Method

Step-by-Step Instructions

Boil the pasta in salted water for 7-12 minutes until al dente, then drain.
Sauté garlic in butter and olive oil until fragrant, about 30-60 seconds.
Stir in gochujang and heavy cream; cook for 1-2 minutes until thickened.
Combine the drained pasta with the sauce, tossing gently over low heat.
Garnish with parsley and pepper before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

For a vegan dish, substitute heavy cream with plant-based milk and cheese with nutritional yeast. Adjust gochujang for spice preference.

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