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This creamy gochujang pasta recipe is a perfect fusion of flavors! Spicy, savory, and slightly sweet, these gochujang noodles combine the boldness of Korean gochujang with the comfort of creamy pasta for a unique and delicious meal. Ready in under 30 minutes!
Table of contents
What You'll Need for Gochujang Pasta:
- Pasta noodles
- Gochujang Paste
- Garlic
- Scallions
- Heavy Cream or Half & Half
- Honey
- Butter
- Parmesan Cheese
- Fresh Parsley
Gochujang paste is a staple in our pantry! Not familiar with this flavorful ingredient? This sweet and savory chili paste ups your level of flavor in any recipe. Grab it at your local grocery store or Asian market now!
How to Make It:
While the pasta boils, the sauce for the gochujang noodles is made in a large skillet or Dutch oven. I told you it is easy!
First, saute the white parts of the scallions and garlic in olive oil, then stir in the gochujang paste and let it become fragrant as it heats (no pun intended). Stir in the cream, butter, and honey (optional). Add a tablespoon of reserved pasta water to thin out the sauce if desired. Transfer the cooked noodles and toss to combine in the sauce. Top with parsley and parmesan cheese.
Variations:
To make Vegan, substitute vegan butter for the butter, vegan cream for the heavy cream, dairy-free cheese for the parmesan, and maple syrup for the honey.
To make this Gluten-Free, make sure the Gochujang paste is gluten-free per the label. I have used this gluten-free Gochujang Paste before. Some pastes contain wheat and soy, so please double-check the label and ingredients if you have food allergies or intolerances. Also, substitute gluten-free pasta for regular pasta used in this recipe.
How To Store Gochujang Noodles:
Store the gochujang pasta in an airtight container in the refrigerator for 3-4 days. This can also be stored in the freezer for up to 3 months. Reheat this dish on low heat on the stovetop or microwave for 1-2 minutes on a microwave-safe plate or dish.
Creamy Gochujang Pasta Recipe
Whip up a deliciously creamy gochujang pasta with this easy recipe! Perfectly rich and velvety, these gochujang noodles are packed with flavor and makes an ideal comfort meal for any occasion
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 lb spaghetti (or any type of pasta), ½ cup pasta water reserved
2 scallions, chopped, white and green parts divided
3 cloves garlic, minced
¼ cup Gochujang paste (see Notes)
½ cup heavy cream (or half & half)
2 teaspoons honey
2 tablespoons unsalted butter
½ cup parmesan cheese, shredded
¼ cup fresh parsley, chopped
Salt to taste
Instructions
In a large pot, bring salted water to boil. Cook the pasta according to the package instructions and reserve the pasta water, about ½ cup.
While the pasta is boiling, heat the olive oil on medium heat in a large skillet or Dutch oven. Saute the white scallions and garlic for a minute to become fragrant. Add the gochujang paste and stir over heat to bring out the flavor, for about one additional minute. Add the heavy cream, butter, and honey to a simmer for a few minutes, stirring often. Add the pasta water to thin out the sauce if desired. Transfer the noodles to the sauce and toss to combine—salt and pepper to taste. Turn off the heat and top with parmesan and fresh parsley.
Notes
If you don't have Gochujang paste, try harissa paste or siracha sauce mixed with a little bit of honey or sugar to give sweetness. Gochujang paste may contain gluten, if you are gluten-sensitive please read the ingredients first.
If vegan, substitute the parmesan, butter, heavy cream, and honey. Use dairy-free cream, butter, and cheese for the dairy products. Use maple syrup for the honey.
If gluten-sensitive, please make sure the Gochujang paste is labeled gluten-free and double-check the ingredients as some pastes contain wheat. Substitute gluten-free pasta for the regular pasta in this recipe.
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