Creamy Gochujang Pasta is a bold, spicy, and irresistibly creamy fusion dish that brings together the heat of Korean gochujang with the richness of a classic cream sauce. This pasta is the perfect balance of savory, sweet, and spicy, with a silky texture that clings to every noodle. I love how this dish turns a few pantry staples into a fiery, flavorful meal in under 30 minutes.
Why You’ll Love This Recipe
I love this recipe for its unique flavor and comforting feel. The gochujang adds depth, umami, and just the right amount of kick, while the cream smooths everything out into a luxurious sauce. It’s fast, satisfying, and something a little different from my usual pasta nights. Whether I want something quick with a punch or need to impress with minimal effort, this dish always delivers.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pasta (spaghetti, linguine, or rigatoni work well)
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Butter or olive oil
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Garlic, minced
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Gochujang (Korean red chili paste)
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Heavy cream or half-and-half
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Parmesan cheese, grated
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Soy sauce
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Honey or sugar (optional, for balance)
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Salt and black pepper
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Green onions, chopped (for garnish)
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Toasted sesame seeds (optional, for topping)
directions
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I bring a large pot of salted water to a boil and cook the pasta until al dente. I reserve ½ cup of the pasta water before draining.
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In a large skillet, I melt butter over medium heat and sauté the garlic until fragrant.
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I stir in the gochujang and cook it for 1 minute to release its flavor.
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I pour in the cream and whisk until smooth, then add soy sauce, a touch of honey (if using), and Parmesan cheese.
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I simmer the sauce until slightly thickened, then season with salt and pepper to taste.
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I toss the cooked pasta into the sauce, adding reserved pasta water as needed to create a silky coating.
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I serve it hot, topped with chopped green onions and sesame seeds for extra flavor and texture.
Servings and timing
This recipe serves 3–4 and takes about 25 minutes from start to finish.
Variations
Sometimes I add cooked bacon, shrimp, or grilled chicken for extra protein. For a veggie-packed version, I stir in sautéed spinach, mushrooms, or bell peppers. If I want it extra cheesy, I mix in a handful of mozzarella or more Parmesan before serving.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce.
FAQs
What is gochujang?
Gochujang is a Korean fermented chili paste with a sweet, spicy, and savory flavor. It adds depth and heat to sauces, marinades, and soups.
Can I make this dish less spicy?
Yes, I use less gochujang and add more cream or a touch of honey to mellow out the heat.
Is this recipe vegetarian?
Yes, as long as I use vegetarian Parmesan or omit it. I check the label on the gochujang too—some brands include anchovy.
What pasta works best for this recipe?
I like long noodles like spaghetti or linguine, but short shapes like rigatoni or fusilli hold the sauce really well too.
Can I make this dairy-free?
Yes, I use coconut cream or a plant-based cream alternative, and nutritional yeast in place of Parmesan.
Conclusion
Creamy Gochujang Pasta is a spicy, savory, and totally comforting fusion meal that brings a new twist to pasta night. With its bold flavor and velvety texture, this dish is always a hit whether I’m cooking for myself or sharing with friends. It’s quick, easy, and anything but boring—just the way I like it.
Print
Creamy Gochujang Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3–4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Description
Creamy Gochujang Pasta is a spicy, savory fusion dish that blends Korean chili paste with a rich, creamy sauce. Bold in flavor and silky in texture, it’s a quick and satisfying twist on pasta night.
Ingredients
- 12 oz pasta (spaghetti, linguine, or rigatoni)
- 2 tablespoons butter or olive oil
- 3 cloves garlic, minced
- 2 tablespoons gochujang (Korean red chili paste)
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 tablespoon soy sauce
- 1 teaspoon honey or sugar (optional)
- Salt and black pepper, to taste
- 2 green onions, chopped (for garnish)
- 1 tablespoon toasted sesame seeds (optional, for topping)
Instructions
- Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water and drain the rest.
- In a large skillet, melt butter over medium heat and sauté garlic until fragrant.
- Stir in gochujang and cook for 1 minute to release its flavor.
- Add cream, whisking until smooth, then stir in soy sauce, honey (if using), and Parmesan.
- Simmer until slightly thickened. Season with salt and pepper.
- Add cooked pasta and toss to coat, using reserved pasta water to adjust consistency.
- Serve hot, garnished with green onions and sesame seeds.
Notes
- Add shrimp, grilled chicken, or bacon for protein.
- Mix in mushrooms, spinach, or bell peppers for extra veggies.
- Use coconut cream and nutritional yeast for a dairy-free version.
- Adjust heat by reducing gochujang or increasing cream.
- Reheat with a splash of milk or cream to revive sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 5g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 90mg
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