This website uses cookies to improve your experience. We will assume you are ok with this, but you can opt-out if you wish. Read More
Creamy Gochujang Pasta
This creamy gochujang pasta will become your new favorite sauce for shaking up pasta night! Plus it’s fast, so you’ll definitely want to make it on a weeknight. In just 25 minutes, you’ll pull together a sauce packed with complex umami flavor using ingredients that you already may have at home.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Ingredients
Scale
8 oz pasta
2 tablespoons unsalted butter
6 garlic cloves , minced
1/4 cup gochujang (fermented Korean chili paste)
1/4 cup pasta water, if needed to thin out sauce
1 cup heavy cream
1/2 cup parmesan cheese, grated, plus more for garnish
2 scallions or spring onions, sliced
Fresh herbs, anything you have on hand, basil, parsley or cilantro
sea salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Before draining, reserve 1 cup of pasta water.
2. Add the garlic and cook just until fragrant, about 1 minute.
3. Add the gochujang and whisk until it melts into the butter. Let it cook for 2–3 minutes.
4. Pour in the heavy cream, a splash of reserved pasta water, and the parmesan. Stir until the sauce thickens slightly and turns silky, about 3–5 minutes.
5. Add the cooked pasta and scallions to the sauce. Toss until fully coated, adding more pasta water if needed to loosen
6. Serve pasta warm, garnished with fresh herbs and extra grated parmesan.
Notes
The sauce will be a little runny, but it thickens more once off heat.
Find it online: https://thebuttertable.com/creamy-gochujang-pasta/