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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.

Ingredients

Units Scale
  • 1pound tubular or spiral pasta (rigatoni, ziti, fusilli, gemelli, cavatappi)
  • 1 tablespoon olive oil
  • 3 green onions, chopped, whites and greens separated
  • 67 cloves garlic, peeled and minced
  • 2-inch piece fresh ginger, peeled and minced
  • 2 tablespoons Gochujang paste (Korean pepper paste)
  • 1 tablespoon tomato paste
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1 cup unsalted chicken stock
  • 2 tablespoons cornstarch
  • 1/2 cup evaporated milk or half-and-half
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon granulated sugar or honey
  • Juice of 1/2 medium lime

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.

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