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Creamy Gochujang Pasta is cheesy and garlicky with just the right amount of heat. This spicy pasta packs a delicious punch that’s sweet, spicy, salty and satisfying. It’s made with simple ingredients and comes together quickly. Gochujang pasta is a spice lover’s dream and makes the perfect weeknight dinner.
Gochujang is a flavorful Korean BBQ sauce with a funky flavor that’s the star of this Creamy gochujang pasta recipe. This gochujang pasta recipe has been trending online. It will be a favorite in your family, too. The spicy pasta sauce is complex and flavorful but takes minimal effort. You can quickly get this gochujang cream pasta on the table in under 30 minutes.
If you love Korean flavors, try my Korean Crispy Fried Chicken or Korean BBQ Chicken Skewers.
Why You’ll Love This Gochujang Pasta Recipe
- It’s fast. This spicy pasta dish will be on the table in under 30 minutes, so it’s perfect for busy weeknights.
- It’s flavorful and creamy. The gochujang sauce adds flavor, while the cream and parmesan make the sauce decedent and creamy.
- It’s made with pantry ingredients. You probably have everything on hand to make this simple dish.
Spicy Pasta Ingredients
- Pasta: I used linguine pasta, but you could substitute spaghetti or your favorite pasta.
- Olive Oil: Use any light, neutral-flavored oil.
- Butter: Using unsalted helps you control the saltiness of the dish. If using salted butter, taste for seasoning before adding more salt.
- Aromatics: Sliced fresh garlic and shallot add flavor and aroma.
- Tomato Paste: You don’t need much, so look for tomato paste in the squeeze tube rather than opening a can.
- Gochujang: Available as a paste or sauce, Gochujang sauce is usually found in the Asian aisle.
- Chicken Broth: You can also use water, but chicken broth will have more flavor.
- Heavy Cream: Substitute half and half or whole milk for a lighter sauce; however, it will be less creamy.
- Salt and Pepper: Season to taste with Kosher salt and fresh ground black pepper.
- Parmesan Cheese: Use freshly grated parmesan cheese.
- Chopped Chives: to garnish.
How To Make Creamy Gochujang Pasta
- Cook the pasta. Cook the linguine pasta according to the pasta instructions. Drain the water and set it aside.
- Prepare the sauce. Heat a large skillet with oil on a medium flame. Add oil and butter. Once the butter is melted, add the sliced garlic and shallots, and cook for 2-3 minutes. Add tomato paste and gochujang and cook until the oil starts floating. Stir in the broth and cook for a couple of minutes. Pour the heavy cream and season it with salt and pepper. Allow the sauce to simmer for 2-3 minutes.
- Return the pasta to the sauce. Add the pasta to the skillet and toss it until everything combines well. Add in the parmesan cheese.
- Garnish and serve. Once done, garnish the creamy gochujang pasta with chopped chives and serve it warm with your favorite protein on the side.
Tips To Make Gochujang Pasta
- Gochujang is usually found in the Asian aisle of your local grocery store.
- Add a little bit of smoked paprika for an extra layer of flavor.
- Salt the pasta water for the best flavor.
- Reserve a little of the pasta water to loosen the sauce if it’s too thick.
- Use pasta that has enough surface area to really collect the sauce. We used linguine, but you could use rigatoni, penne, spaghetti or any similar pasta shape.
- Cook the pasta to al dente, as it will continue to cook when mixed with the sauce.
- Cook the sauce over medium heat so the sauce doesn’t curdle.
- Prep all your sauce ingredients in advance, as it comes together very quickly.
Frequently Asked Questions
Yes. Gochujang paste is made with chilis and is moderately spicy. You can adjust the spice level by increasing or decreasing the amount used in the recipe.
This pasta is tasty, but you can add a protein like chicken or shrimp and stir in your favorite veggies. Kale, peas, broccoli or spinach would be a great addition.
To make this recipe vegan, you will need to replace the chicken broth with water or veggie broth, use cashew cream or coconut milk in place of the heavy cream and look for vegan parmesan cheese.
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes, stirring halfway through. Add a tablespoon of water before reheating to prevent the pasta from drying out.
You can freeze the leftover pasta for up to 3 months. Defrost overnight in the fridge before reheating.
Add chicken or shrimp to make this a complete meal. You can also serve with Roasted Brussels Sprouts, Spinach Chickpea Salad Recipe or Homemade Roasted Garlic Bread.
More Spicy Pasta Recipes
I hope you enjoy all the recipes I share with you, including this delicious Gochujang Cream Pasta recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Creamy Gochujang Pasta
Ingredients
- 8- ounce linguine pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 garlic cloves, sliced
- 1 medium shallot, sliced
- 1 tablespoon tomato paste
- 3 tablespoons gochujang paste/sauce
- ½ cup chicken broth
- ¾ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup parmesan cheese
- Chopped chives, to garnish
Instructions
- Cook the linguine pasta according to the pasta instructions. Drain the water and set it aside.
- Heat a large skillet with oil on a medium flame. Add oil and butter. Once the butter is melted, add the sliced garlic and shallots, and cook for 2-3 minutes.
- Add tomato paste and gochujang and cook until the oil starts floating.
- Stir in the broth and cook for a couple of minutes. Pour the heavy cream and season it with salt and pepper. Allow the sauce to simmer for 2-3 minutes.
- Add the pasta to the skillet and toss it until everything combines well. Add in the parmesan cheese.
- Once done, garnish the creamy gochujang pasta with chopped chives and serve it warm with your favorite protein on the side.
Notes
- Gochujang is usually found in the Asian aisle of your local grocery store.
- Add a little bit of smoked paprika for an extra layer of flavor.
- Salt the pasta water for the best flavor.
- Reserve a little of the pasta water to loosen the sauce if it’s too thick.
- Use pasta that has enough surface area to really collect the sauce. We used linguine, but you could use rigatoni, penne, spaghetti or any similar pasta shape.
- Cook the pasta to al dente, as it will continue to cook when mixed with the sauce.
- Cook the sauce over medium heat so the sauce doesn’t curdle.
- Prep all your sauce ingredients in advance, as it comes together very quickly.
