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–+ servings
Gochujang Pasta

Creamy Gochujang Pasta Ready in Under 15 Minutes

Experience the delightful fusion of spicy gochujang and creamy pasta with this quick recipe, perfect for weeknight dinners.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Fusilli Corti Bucati Pasta Can substitute with spaghetti or ramen if desired.
For the Sauce
  • 3 tbsp Gochujang Ensure gluten-free options if needed.
  • 2 tbsp Salted Butter Unsalted butter is a substitute.
  • 1 tbsp Olive Oil Alternatively, vegetable oil may be used.
  • 1 cup Heavy Cream Plant-based cream can be used for vegan option.
  • 1 cup Shredded Parmesan or Cheddar Cheese Vegan cheese is a dairy-free option.
  • to taste Freshly Ground Black Pepper Omit if sensitive to heat.
  • 1/4 cup Chopped Parsley For garnish.
Optional Ingredient
  • 3 cloves Garlic Minced or pressed.

Equipment

  • Large pot
  • Sauté Pan
  • Colander

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add fusilli pasta and cook for 7-12 minutes until al dente. Drain and set aside.
  2. In a sauté pan, heat butter and olive oil over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant.
  3. Stir in gochujang and heavy cream. Cook for 1-2 minutes until combined and slightly thickened with bubbles forming.
  4. Add shredded cheese and black pepper to the sauce, stirring for 1-2 minutes until the cheese melts.
  5. Combine drained fusilli pasta with the sauce, tossing gently to coat evenly.
  6. Serve hot, garnished with chopped parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 900mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 700IUVitamin C: 1mgCalcium: 200mgIron: 1.5mg

Notes

Store cooked pasta in an airtight container for up to 5 days. Freeze for up to 3 months. Reheat on the stovetop, adding cream or water as needed.

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