Creamy Gochujang Pasta
A delightful fusion of creamy pasta and the bold kick of gochujang, perfect for busy weeknights or impressive dinners.
Servings: 4 servings
Calories: 500kcal
Ingredients
Main ingredients
- 8 oz pasta (spaghetti or your choice) Soft and chewy, it’s the foundation of this dish.
- 2 tbsp olive oil For sautéing.
- 1/2 onion, finely chopped Adds a subtle sweetness.
- 3 cloves garlic, minced Offering a fragrant punch.
- 1/4 cup gochujang The star ingredient, introducing heat and depth.
- 1/2 cup heavy cream For that rich, creamy texture.
- 1/4 cup chicken broth (or vegetable broth for a vegetarian version) Enhancing the sauce’s flavor.
- 1 tbsp soy sauce Contributing umami.
- 1 tbsp sugar Balancing the spice with a hint of sweetness.
- Salt and pepper To taste.
- Fresh parsley, chopped For a vibrant garnish.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and remember to reserve 1/2 cup of the pasta water for later.
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
Cooking
- Stir in the gochujang, soy sauce, and sugar. Mix thoroughly until the gochujang is fully incorporated.
- Pour in the heavy cream and chicken broth, stirring until the sauce is smooth and creamy. Allow it to simmer for 2-3 minutes.
- Add the cooked pasta to the sauce, tossing to coat. If it becomes too thick, add some of the reserved pasta water until you achieve your desired consistency.
- Season with salt and pepper to taste, then serve garnished with chopped parsley.
Notes
Sauté onions and garlic slowly for enhanced flavor. Experiment with pasta shapes, and add vegetables for more color and nutrients.