10 Minute Creamy Gochujang Pasta

Creamy gochujang pasta twirled around a fork.

10 Minute Creamy Gochujang Pasta

You’ll love this quick and creamy gochujang pasta, ready in only 10 minutes! Spicy and satisfying, use the base recipe for an effortless meal, or amp it up with chicken or veggies to make it go even further.

Course Dinner

Cuisine Italian, Korean

Cook Time 10

Total Time 10

Servings People

Calories 573kcal

Author Wandercooks

Cost $6

Ingredients

200 g pasta 7 oz fettuccini, spaghetti or penne work well, 100 g / 3.5 oz per person
1/2 cup dashi stock 125 ml / 4.2 floz
2 tbsp all purpose gochujang sauce sub just gochujang
⅓ cup thickened cream / heavy cream 80 ml / 2.7 floz
3 tbsp parmesan cheese plus extra for garnish, sub tasty or cheddar
3 tsp cornstarch / cornflour dissolved in 3 tsp cold water to make a slurry for a thick sauce

Instructions

Cook pasta according to packet instructions. Drain.
200 g pasta
Meanwhile, pour dashi stock into a medium saucepan over medium heat. Add gochujang sauce and stir to loosen. Add thickened cream / heavy cream and bring to a simmer.
1/2 cup dashi stock, 2 tbsp all purpose gochujang sauce, ⅓ cup thickened cream / heavy cream
Add cornstarch / cornflour slurry and stir through to thicken, around 1-2 minutes.
3 tsp cornstarch / cornflour
Reduce heat to low and stir in the parmesan cheese until melted, about another minute.
3 tbsp parmesan cheese
Pour the sauce over the drained pasta, toss together and serve.
Optional - Garnish with extra parmesan cheese and/or aonori flakes.

Notes

Storage - Store for 2-3 days in an airtight container in the fridge. If you plan to freeze this dish, keep the pasta and sauce separate so you can thaw the sauce in the fridge overnight first, then slowly reheat to avoid the cream breaking.
Lumpy Sauce - If you have too high heat, or add the cornflour without adding it to cold water first, use a whisk to get through any lumps and get your sauce nice and smooth again.
Add Protein - Try it with prawns or thinly sliced chicken. Fry separately in olive oil or vegetable oil until just browned, then finish off in the pasta sauce to keep it nice and juicy.
Make It Vegetarian - Use tofu (and kombu only dashi stock) for a vegetarian friendly version instead. You’ll also need to leave out the doenjang (or use miso paste instead) from the gochujang sauce as many brands contain fish for added umami flavour.
Add Veggies - We love this with spinach or kale tossed through the sauce. You could add broccoli or bok choy / gai lan for extra greens. Or why not try it with homemade kimchi for even more flavour too.
Optional Garnishes - Sprinkle with extra Parmesan cheese, aonori seaweed flakes or bonito flakes for extra umami. You can also add a splash of rayu chilli oil, shichimi togarashi or gomashio sesame salt.

Nutrition