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.
– 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
1. Bring a large pot of salted water to a boil over medium-high heat. Cook pasta according to package instructions until al dente. Reserve a cup of pasta water before draining pasta. Set aside both.
2. In a skillet, heat butter over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add the gochujang paste and whisk until combined. Cook for 2-3 minutes.
4. Pour in the heavy cream, pasta water, and parmesan cheese. Stir continuously until sauce thickens slightly, about 3-5 minutes.
5. Add the cooked pasta and scallions to the sauce. Toss to coat pasta fully.
6. Serve pasta warm, garnished with fresh herbs and extra grated parmesan.
The sauce will be a little runny, but it thickens more once off heat.
Find it online: https://thebuttertable.com/creamy-gochujang-pasta/
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