This delicious spicy gochujang pasta is super easy to make and comes together in just minutes. You can adjust the heat, add or take away vegetables, and make it your own. The sauce is bold and creamy, with no subtlety here.
It’s versatile – feel free to skip the spinach and walnuts or swap them for your favorite veggies, and adjust the gochujang to control the spiciness.
Even though this dish is quick and simple to make, I’ve included detailed instructions and process photos to help you out.
This pasta is so tasty on its own, but if you want to stretch it to feed more people or pair it with other dishes, try serving it with vegan garlic bread, a Korean lettuce salad (just leave out the fish sauce to keep it vegetarian), or some stir-fried cucumbers.
Leftovers can be stored in the fridge for up to five days in a container with a lid. To reheat, add a little water to loosen the sauce and microwave the pasta for one minute.
Stir and repeat until hot and creamy. You can also reheat it on the stovetop over low-medium heat, stirring often and adding water as needed.n You can freeze leftovers for up to three months.
Gochujang Pasta Recipe
Ingredients
- 8.8 oz Gluten-free paccheri or rigatoni
- 1 oz Garlic clove thinly sliced (6 large)
- 1 oz Shallot finely chopped
- 10 oz White button mushrooms or cremini sliced
- 3 tbsp Olive oil
- 2 pinches Coarse sea salt or more to taste
- 2-3 tbsp Gochujang paste store-bought is fine
- 1 cup Half-and-half heavy cream, or dairy-free creamer
- 1 tbsp Butter
- Grated parmesan cheese or cashew parmesan cheese for sprinkling
- Chopped chive or parsley for garnish
Instructions
- Bring a large pot of water to a boil. Salt the water and cook the noodles to al dente following package instructions.
- While the pasta cooks, prepare the garlic, shallot, and mushrooms.
- Preheat a large skillet over medium heat. Add 2 tbsp olive oil, garlic, shallot, and a pinch of salt. Sauté for 15 seconds.
- Add mushrooms, 1 tbsp olive oil, and another pinch of salt. Sauté until the mushrooms soften slightly, about 3 minutes.
- Push the mushrooms to the side of the pan and add the gochujang paste to the center. Stir and sauté for 10 seconds to release the aroma.
- Add the cream and stir with a wooden spoon until the paste and cream are fully incorporated, about 1 minute. Turn off the heat if the noodles are not yet ready to prevent the sauce from over-reducing.
- Once the noodles are cooked to al dente, drain them and reserve ¼ cup of noodle water. Add the pasta to the pan, stir, and coat with the sauce for 30 seconds.
- Add the butter, continue to stir, and allow it to melt. The butter will make the noodles shiny and the sauce thicker and glossier in about 3 minutes. If the sauce feels dry, add the reserved noodle water.
- Transfer the pasta to a large serving plate. Sprinkle with parmesan and chives. Serve hot or warm.
Notes
- You can use any pasta you prefer—spaghetti, rigatoni, rotini, or penne- and all work well.
- Boil the noodles to al dente – we finish cooking them in the pan, so don’t overcook them.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 313 kcal |
| Fat | 34g |
| Cholesterol | 30mg |
| Sodium | 1124mg |
| Carbohydrates | 63g |
| Fiber | 5g |
| Protein | 15g |
How Can I Make the Sauce Creamier?
To make the sauce creamier, you can use heavy cream instead of half-and-half or dairy-free creamer. This will give the sauce a richer texture. Additionally, make sure to add the reserved noodle water gradually while stirring the pasta in the sauce. The starch from the noodle water helps thicken the sauce and bind it to the pasta, creating a silky, creamy consistency.
Can I Use a Different Type of Pasta For This Recipe?
Yes, you can use any type of pasta you prefer for this recipe. While the recipe suggests using gluten-free paccheri or rigatoni, you can also use spaghetti, rotini, penne, or any other pasta you have on hand. Just ensure you cook the pasta to al dente, as it will continue to cook in the sauce, absorbing more flavors and reaching the perfect texture.
