Creamy Gochujang Pasta
Gochujang is a Korean fermented chili paste that is spicy, savory, and sweet all in one. The addition of gochujang to this pasta dish adds a fiery, earthy, umami-ness that is unbelievably delicious. This recipe is spicy, luxuriously creamy, completely addictive, and comes together in just 20 minutes! Make it for lunch, dinner, or whenever you need a bite of spicy comfort.
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 2-3
Ingredients:
225g or 1/2 lb pasta
8 spring onions
4 cloves garlic
2 tbsp gochujang
1/2 cup cream or non-dairy cream*
1 cup pasta water
2 tbsp olive oil
Directions:
Chop the spring onions and the garlic.
Bring a pot of salted water to a boil.
Add pasta to the pot of boiling water.
While pasta is cooking, add olive oil, the white part of the spring onions, and garlic to a pan set over medium-high heat. Reserve the green parts of the spring onion, they will be used as garnish at the end of cooking.
Sauté the spring onions and garlic for 1-2 minutes, then add the gochujang to the pan.
Let the gochujang, spring onions, and garlic sauté for two minutes, then add the starchy pasta water and stir to combine.
Reduce the temperature to medium-low.
Pour the cream into the pan and stir to bring the sauce together, then allow the sauce to simmer for a couple of minutes.
Add the al-dente pasta to the pan and mix the pasta into the sauce.
Turn off the heat, and garnish with the green part of the spring onions.
Enjoy!
Additional Notes:
*To make this dish vegan use dairy-free heavy whipping cream or coconut cream, both work well and they are both delicious!
