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–+ servings
Gochujang Pasta

Creamy Gochujang Pasta That Will Spice Up Your Dinner

A quick and delightful creamy Gochujang pasta recipe that fuses Korean and Italian flavors, ready in under 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Italian, Korean
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz dry Fusilli Corti Bucati Pasta This pasta shape captures sauce perfectly.
For the Sauce
  • 2 tablespoons Gochujang Korean red chili pepper paste.
  • 3 cloves garlic (minced or pressed) Enhances flavor profile.
  • 4 tablespoons salted butter Adds a rich base.
  • 2 tablespoons olive oil For sautéing; replaceable with mild oil.
  • ½ cup heavy cream Vegan alternatives available.
  • ½ cup shredded parmesan or cheddar cheese Use vegan alternatives if desired.
  • ½ teaspoon freshly ground black pepper (optional) Adjust according to heat preference.
For the Garnish
  • 2 teaspoons chopped parsley (optional) For added freshness.

Equipment

  • Large pot
  • sauté pan

Method
 

Cooking Steps
  1. Bring a large pot of water to a boil and cook the pasta for 7-12 minutes until al dente. Drain and set aside.
  2. Melt butter and olive oil in a sauté pan over medium heat. Add minced garlic and sauté for about 30-60 seconds.
  3. Stir in Gochujang; then add heavy cream and shredded cheese. Cook until the sauce thickens and cheese melts.
  4. Combine the drained pasta with the sauce, tossing to coat. Cook for another minute on low heat.
  5. Serve hot, garnished with parsley if desired.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 65gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 550mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. Freeze for up to 3 months, reheating with a splash of cream or milk.

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