Creamy Gochujang Pasta

This creamy gochujang pasta brings together the rich, spicy-sweet flavor of Korean gochujang paste with the velvety smoothness of cream.

Sautéed green onions, garlic, and ginger infuse the dish with aromatic depth, while tomato paste adds a subtle tang and richness. A splash of stock enhances the sauce's luscious texture, and a squeeze of lime juice brightens every bite with zesty freshness.

Tossed with perfectly cooked tubular noodles, this fusion dish strikes the perfect balance of heat, creaminess, and umami—a delightful meal for adventurous palates. This dish will light your taste buds on fire!

Featured Ingredients

• Pasta: I like to use pasta of the tubular variety for optimal sauciness.
  • Think rigatoni, penne, fusilli, ziti or cavatappi.
• Green onion, garlic, ginger: Use freshly chopped for the most aromatic goodness.
• Gochujang: A spicy, sweet, umami Korean paste that's the star of this dish.
• Tomato paste: Adds umami and richness, which compliments gochujang IMO.
• Pasta water: Adds a glistening texture to any sauce.
• Stock: Provides flavor and body to the sauce.
• Evaporated milk or half-and-half: Makes the sauce creamy and rich, plus tones down the spiciness of the gochujang.
• Parmesan: Adds more umami and saltiness.
• Sugar: Just a pinch provides balance to the dish.
• Fresh lime: Provides fresh, acidic flavor, balancing out the spicy and rich notes from the other ingredients.

Step-by-Step Instructions

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package directions.
3. Reserve 1 cup pasta water; drain the remaining pasta water.
4. In a large skillet or Dutch oven, heat oil to medium heat.
5. Add whites of green onion, garlic and ginger; cook 30-60 seconds or until fragrant.
6. Stir in Gochujang, tomato paste, salt and pepper.
7. Stir in reserved pasta water and evaporated milk or half-and-half. In a glass measuring cup, whisk together chicken stock and cornstarch until dissolved. Pour mixture into the pot.
8. Bring to a simmer 10-12 minutes or until thickened, stirring occasionally.
9. Stir in Parmesan cheese, sugar or honey and lime juice. Stir in pasta; toss until coated.
10. Serve pasta in bowls; garnish with green tops of green onion.

Recipe Substitutions and Alterations

• For the pasta: You could also use a long pasta variety like spaghetti, bucatini or fettucine, or try an Asian-style noodle like lo mein or ramen.
• For the aromatics: If you don't have green onion on hand, use white or yellow onion or even shallot. Use cilantro or parsley to garnish.
• For the stock: You can use vegetable stock to make this a vegetarian dish.
• For the evaporated milk or half-and-half: You can use heavy cream, just use half as much.
• For the Parmesan: Skip it if you'd like.
• For the sugar: Sub with honey.

Nutrition Considerations

• To make this gluten free: Use gluten free pasta.
  • Be sure all ingredients you choose are gluten free.
• To make this dairy free: Use canned coconut milk instead of evaporated milk or half-and-half.
• To make this vegetarian: Use vegetable stock or broth instead of chicken.
• To make this vegan: Use vegetable stock or broth instead of chicken.
  • Use canned coconut milk instead of evaporated milk or half-and-half.
• To make this nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: This recipe does not contain eggs.
• To make this higher in fiber: Use whole wheat or 100% whole grain or bean- or lentil-based pasta.
• To make this higher in protein: Use a protein-rich pasta like Barilla Protein Plus or a bean-or lentil-based pasta.
  • Add protein such as cooked chicken breast or tofu.

Storage and Reheating Tips

• To store in the refrigerator: Let pasta cool a bit at room temperature. Transfer to airtight containers and refrigerate up to 4 days.
  • Reheat in the microwave or on the stove-top until heated through.
• To store in the freezer: Let pasta cool a bit at room temperature. Transfer to airtight containers and freeze up to 2 months.
  • Let thaw in the refrigerator. Reheat in the microwave or on the stove-top until heated through.

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Creamy Gochujang Pasta

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A spicy, sweet and umami-packed pasta dish with aromatic goodness from garlic, ginger and green onion with a sauce made from gochujang and tomato paste, cream and stock that is finished with Parmesan and fresh lime juice.

• Author: Julie Andrews
• Prep Time: 10-15 min.
• Cook Time: 20-25 min.
• Total Time: 30-40 min.
• Yield: Serves 8
• Category: Main Dish
• Method: Stove-Top
• Cuisine: Fusion

Ingredients

Units USM Scale 1x2x3x

• 1-pound tubular or spiral pasta (rigatoni, ziti, fusilli, gemelli, cavatappi)
• 1 tablespoon olive oil
• 3 green onions, chopped, whites and greens separated
• 6-7 cloves garlic, peeled and minced
• 2-inch piece fresh ginger, peeled and minced
• 2 tablespoons Gochujang paste (Korean pepper paste)
• 1 tablespoon tomato paste
• ¾ teaspoon coarse salt
• ¼ teaspoon ground black pepper
• 1 cup unsalted chicken stock
• 2 tablespoons cornstarch
• ½ cup evaporated milk or half-and-half
• ¼ cup freshly grated Parmesan cheese
• 1 teaspoon granulated sugar or honey
• Juice of ½ medium lime

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Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1 cup pasta water; drain the remaining pasta water.
2. In a large skillet or Dutch oven, heat oil to medium heat. Add whites of green onion, garlic and ginger; cook 30-60 seconds or until fragrant. Stir in Gochujang, tomato paste, salt and pepper.
3. Stir in reserved pasta water and evaporated milk or half-and-half. In a glass measuring cup, whisk together chicken stock and cornstarch until dissolved. Pour mixture into the pot.
4. Bring to a simmer 10-12 minutes or until thickened, stirring occasionally. Stir in Parmesan cheese, sugar or honey and lime juice. Stir in pasta; toss until coated.
5. Serve pasta in bowls; garnish with green tops of green onion.

Notes

Substitution Tip: Use any Asian-style pasta or noodle as a substitution for tubular pasta.

Nutrition

• Serving Size: ⅛ of recipe
• Calories: 277
• Sugar: 5g
• Sodium: 389mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 8mg