Gochujang Pasta – Carmy – Easy Healthy-ish Recipes


This creamy gochujang pasta is so easy to make with only a handful of ingredients! It’s saucy, spicy, and perfect for any occasion. You’ll definitely be reaching for more.

I’ve shared a few different gochujang noodles recipes on the blog (gochujang noodles with bacon and scallions and gochujang noodles with mackerel), but this gochujang pasta has been my barebones version that I can whip up for when I’m just craving a spicy, creamy pasta.

Close up view of gochujang pasta with sesame seeds, green onions, and parmesan cheese.

Why You’ll Love This Recipe

  • It’s extremely easy to make! It uses simple ingredients and comes together so quickly.
  • It’s very easy to customize. As linked above, there are a couple of ways to change this up. I’ll include more variations down below in the tips section!
  • This gochujang pasta is packed with flavor! It’s spicy, sweet, and savory.

Ingredients You’ll Need

Ingredients needed to make gochujang pasta.
  • pasta — I’m using rigatoni pasta. You can definitely use any pasta you have on hand, such as spaghetti, fettuccine, bow-tie, and more. Try to pick a pasta that has some grooves or nooks and crannies as the sauce can cling onto the pasta better, so you get a taste of the gochujang sauce in every bite.
  • garlic — I always recommend freshly minced garlic over minced garlic in a jar. I usually buy a large batch of garlic and process them myself and freeze them so I always have minced garlic on hand.
  • shallot — you can also use onion, but I had a bag of shallots to use up! They’re more mild and a little sweeter than onions.
  • sesame oil — I love the subtle nutty aroma of sesame oil.
  • gochujang — aka Korean red chili pepper paste. You can’t skip the gochujang for the gochujang sauce. Please do not substitute this ingredient. Keep in mind that gochujang comes in different levels of spiciness. You can get the super spicy one or mild one, depending on your preference. See the image down below to see where to find the information on the spicy level.
  • half & half — you can use half & half or heavy cream to make the creamy pasta sauce.
  • butter — adding a knob of butter at the end of the cooking process is optional but it adds a lovely shine to your pasta.
  • parmesan — the more, the merrier!
  • garnishes — I like to garnish my pasta with some sesame seeds and green onions, but that’s also optional.
Two containers of gochujang.

How to Make Gochujang Pasta

Set of two photos showing pasta cooked and drained and shallots cooked in a skillet.
  • In a large pot, boil water with salt and follow the package instructions to cook the pasta al dente. Reserve a cup of pasta water and drain the rest.
  • While the pasta is cooking, place a large skillet with sesame oil over medium heat. Add the shallots and garlic and saute for a minute.
Set of two photos showing gochujang added to the skillet and then cream mixed in.
  • Add the gochujang to the skillet and give it a stir for 15 to 20 seconds to help release some of the aroma of the gochujang.
  • Add the half & half to the skillet and stir until the gochujang and half & half are fully incorporated. Simmer on low for a minute. (Do not boil)
Set of two photos showing cooked pasta added to the sauce and tossed then topped with grated parmesan.
  • Add the cooked pasta to the sauce and toss to combine. Add the butter if using.
  • If the pasta seems dry, you can add a couple tablespoons of reserved pasta water at a time until the consistency of the sauce and pasta is to your liking.
  • Top with shaved parmesan before serving. Garnish as desired.
Overhead view of a skillet of gochujang pasta topped with green onions and parmesan.

Recipe Tips and Notes

  • You can add additional vegetables such as mushrooms (I love sliced shiitake mushrooms in this), spinach, bell peppers, carrots, and more. This pasta is also wonderful with chopped grilled chicken on top or leftover shredded chicken or any protein you have on hand.
  • Do not rinse your pasta after it’s done cooking. It’s fine for it to stick together as you’re preparing the sauce, as the pasta will separate once it goes into the creamy gochujang sauce.
  • Since the base of the sauce is half & half, you do not want to bring the sauce up to an aggressive boil, as that can lead to the dairy curdling or separating.
  • If you finish the gochujang pasta sauce before the pasta is done cooking, take it off the heat so it doesn’t continue to cook down.
  • Make sure the pot you use to cook the pasta is large enough that you can stir the pasta without splashing any water out. Stirring the pasta while it cooks helps them cook more evenly, especially if there is some pasta stuck together.
  • Salt the water the pasta cooks in generously.
Overhead view of a plate of gochujang pasta with a fork tucked in.

Make Ahead Tips

  • Meal prep: once cooled, store the gochujang pasta in an airtight container for up to 4 days in the fridge.
  • Reheat: you can reheat leftover pasta in the microwave or gently on the stovetop with a splash of water.
Overhead view of a skillet of gochujang pasta topped with green onions and parmesan.

Gochujang Pasta

This creamy gochujang pasta is so easy to make with only a handful of ingredients! It’s saucy, spicy, and perfect for any occasion. You’ll definitely be reaching for more.


Print
Rate

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 5 servings

Ingredients

  • 4 cups rigatoni pasta, or pasta of choice
  • 1 tablespoon sesame oil
  • 2 shallots, sliced
  • 1 tablespoon minced garlic
  • tablespoons gochujang, or more if you’d like it spicier
  • 1 cup half and half or heavy cream
  • 1 tablespoon butter, optional
  • parmesan
  • sesame seeds, garnish
  • green onions, garnish

Instructions

  • In a large pot, boil water with salt and follow the package instructions to cook the pasta al dente. Reserve a cup of pasta water and drain the rest.

  • While the pasta is cooking, place a large skillet with sesame oil over medium heat. Add the shallots and garlic and saute for a minute.

  • Add the gochujang to the skillet and give it a stir for 15 to 20 seconds to help release some of the aroma of the gochujang.

  • Add the half & half or cream to the skillet and stir until the gochujang and half & half are fully incorporated. Simmer on low for a minute. (Do not boil)

  • Add the cooked pasta to the sauce and toss to combine. Add the butter if using. If the pasta seems dry, you can add a couple of tablespoons of reserved pasta water at a time until the consistency of the sauce and pasta is to your liking.

  • Stir in some shaved parmesan. Top with additional shaved parmesan before serving. Garnish as desired.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 321kcal | Carbohydrates: 43g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 123mg | Potassium: 248mg | Fiber: 2g | Sugar: 5g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 1mg

Author: Carmy

Course: Main Course

Cuisine: Asian, Fusion

More Recipes Using Gochujang

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Email: [email protected]





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