This gochujang pasta is creamy and savory with a slightly spicy bite. This 6-ingredient pasta can be whipped up in under 15 minutes— making it my go-to pasta dish!
What you’ll need to make this creamy gochujang pasta:
- Dried pasta of choice: I used fusilli pasta, but any kind of dried pasta will work great with this sauce.
- Salted butter
- Garlic
- Gochujang paste: this ingredient can be found in most grocery stores in the Asian aisle. A little goes a long way with this ingredient, it’s an absolute staple in my kitchen.
- Heavy cream: if you prefer a less creamy sauce, you can substitute it with milk or coconut milk.
- Grated parmesan: this cheese adds another layer of creaminess and saltiness to the sauce. With that said, I do not add any more salt to the sauce since the gochujang paste and parmesan are the perfect amount of seasoning for me. (Feel free to add more salt if need to taste).
- Optional garnish: fresh/dried parsley flakes
How to make this recipe at home:
Fill a large pot with water and bring to a rapid boil on high heat. Add a pinch of salt to the water and cook your pasta according to the package directions. Prepare your sauce while the pasta is cooking.
In a large pan or pot, add your butter and melt on medium heat. Add the minced garlic, gochujang paste, heavy cream, and grated parmesan and cook for 3-4 minutes to allow the sauce to thicken, stirring constantly. Once your sauce has thickened, adjust your heat to low.
If your pasta is done cooking, drain and add the pasta to the sauce. (Reserve ¼ cup of the pasta water to adjust the sauce).
Cook the pasta and sauce for another 1-2 minutes, and add the reserved pasta water to the pasta to adjust the sauce consistency to your liking.
Top your pasta with more grated parmesan and fresh or dried parsley flakes (optional). Serve warm and enjoy!
Watch how to make this Creamy Gochujang Pasta
Other pasta recipes you may like:
Ingredients
- 1 pound dried pasta
- 1 tablespoon salted butter
- 1 tablespoon garlic, minced
- 1½ tablespoon gochujang paste
- 1½ cups heavy cream
- ½ cup grated parmesan
Optional toppings:
- Fresh or dried parsley
Instructions
- Fill a large pot with water and bring to a rapid boil on high heat. Add a pinch of salt to the water and cook your pasta according to the package directions. Prepare your sauce while the pasta is cooking.
- In a large pan or pot, add your butter and melt on medium heat. Add the minced garlic, gochujang paste, heavy cream, and grated parmesan and cook for 3-4 minutes to allow the sauce to thicken, stirring constantly. Once your sauce has thickened, adjust your heat to low.
- If your pasta is done cooking, drain and add the pasta to the sauce. (Reserve ¼ cup of the pasta water to adjust the sauce).
- Cook the pasta and sauce for another 1-2 minutes, and add the reserved pasta water to the pasta to adjust the sauce consistency to your liking.
- Top your pasta with more grated parmesan and fresh or dried parsley flakes (optional). Serve warm and enjoy!
