Creamy Gochujang Pasta Recipe

creamy gochujang pasta in blue patterned bowl on leaf shaped placemat beside dish with kimchi and dish with shredded toscano cheese

5 from 6 votes

Spice up your life with this creamy gochujang pasta recipe! It's an absolute flavor bomb combining Italian and Korean cuisine, perfect as a side dish or a main!

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner, Main Course, Side Dish

Cuisine: American, Italian, Korean

Keyword: creamy gochujang pasta, gochujang pasta recipe

Servings: servings

Calories: 473kcal

Ingredients

2 Tbsp butter
½ large yellow onion
2 large tomatoes
1 garlic clove
1 tsp parsley flakes
½ tsp salt
⅛ tsp pepper
3 Tbsp gochujang
⅛ cup white wine
¼ cup heavy cream
3 cups cascatelli pasta
½ cup Toscano cheese (Trader Joe's)
4 oz garlic & herb goat cheese
1 Tbsp red pepper flakes (optional)
1 green onion

Instructions

In a large saucepan or pot, melt butter and saute onion on low heat. Sauté for about 40 minutes, or until caramelized, stirring occasionally.
Add tomato, garlic, parsley, salt, and pepper, then stir to incorporate and cook over medium heat until tomatoes start to collapse.
Add in gochujang, white wine, and heavy cream and blend until smooth.
Boil pasta in lightly salted water until al dente, then add cooked pasta to sauce, along with 1/2 cup pasta water and 1/2 cup grated Toscano cheese and mix.
Top with dollops of garlic & herb goat cheese, more grated Toscano cheese, red pepper flakes, and chopped green onion before serving.

Notes

I didn’t bother chopping everything super finely because we’re going to blend everything for a smooth sauce later on!
I prefer to use an immersion blender but a standing blender will work too!
Consider adding a protein source such as chicken, tofu, or bulgogi for a more substantial meal.
Store leftovers in an airtight container in the refrigerator for 3-5 days.
Reheat on the stove or in the microwave.

Nutrition