25-Minute Creamy Gochujang Pasta

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[{"selector":"#anim-48be1989-1f0f-407e-88cf-30a53e0e8831","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-133284bb-1974-4438-a997-4a4f7226d712","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b38b8707-4e8c-4733-8027-e3eb9a6dc347","keyframes":{"transform":["translate3d(-116.39871%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Gochujang’s savory umami flavor and subtle heat make it a fantastic addition to pasta sauce. It blends beautifully with creamy or tomato-based sauces. The touch of sweetness helps round out the spices. Get Recipe

Does gochujang need to be cooked before eating?

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Pasta Butter Garlic Gochujang (mild or spicy) Heavy Cream Parmesan Scallions Fresh Herbs

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In a skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.

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Add the gochujang paste. Whisk together until combined.

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Pour in the heavy cream, pasta water, and parmesan cheese. Stir continuously until sauce thickens slightly.

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Add the cooked pasta and chopped herbs to the sauce. Toss to coat pasta fully.

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