If you’re on the lookout for a dish that perfectly balances creamy comfort with a kick of bold, spicy flavor, this Gochujang Creamy Pasta Recipe is exactly what you need on your dinner table. Blending the rich and velvety texture of coconut milk with the fiery depth of gochujang, it turns everyday pasta into an unforgettable meal. Whether you’re a longtime fan of Korean cuisine or just curious to explore exciting flavor pairings, this recipe brings together simple ingredients for a spectacular explosion of taste and texture that’s sure to brighten up your cooking repertoire.
Ingredients You’ll Need
Gathering your ingredients for this Gochujang Creamy Pasta Recipe is delightfully straightforward. Each element plays a crucial role, contributing to the dish’s creamy texture, spicy punch, and that irresistible savory-sweet harmony that makes this pasta so addictive.
- 8 oz pasta of choice: Whether gluten-free or regular, this will be the hearty base soaking up all the flavors.
- 1 tablespoon olive oil: Adds a smooth richness and helps sauté the aromatics perfectly.
- 4 cloves garlic, minced: Brings a fragrant, savory depth that awakens the sauce.
- 1 small shallot, finely chopped: Offers a subtle sweetness and delicate texture.
- 2 tablespoons gochujang (Korean red chili paste): The star ingredient delivering that smoky, spicy flair.
- 1 tablespoon tomato paste: Enhances the umami while balancing the heat with a slight tang.
- 1/2 cup full-fat coconut milk or dairy-free cream: Creates the luscious, creamy body of the sauce.
- 1 tablespoon soy sauce or tamari: Infuses savory saltiness that rounds out the flavors.
- 1 teaspoon maple syrup: Adds a gentle sweetness to balance the spicy and tangy notes.
- 1/2 teaspoon rice vinegar: Brightens the sauce with a touch of acidity.
- Salt and black pepper to taste: Customize seasoning to your liking.
- Chopped scallions and toasted sesame seeds for garnish: Provides a fresh, nutty crunch to finish the dish glamorously.
How to Make Gochujang Creamy Pasta Recipe
Step 1: Cook the Pasta
Begin by cooking your pasta according to the package instructions until it’s perfectly al dente—this texture will make sure every bite holds the creamy sauce beautifully. Don’t forget to reserve half a cup of pasta water before draining, as that liquid gold is handy for adjusting the sauce consistency later!
Step 2: Sauté Aromatics
In a large skillet over medium heat, warm the olive oil and toss in the minced garlic and finely chopped shallot. Cook for 1 to 2 minutes until they’re fragrant and translucent. This step builds the flavor foundation of your sauce, infusing it with a rich, garlicky aroma that’s hard to resist.
Step 3: Add the Bold Flavors
Next, stir in the gochujang and tomato paste, cooking for another minute to let their flavors deepen and meld together. This is where your pasta sauce starts to take shape into that irresistible fusion of creamy heat and tangy umami.
Step 4: Create the Creamy Sauce
Pour in the coconut milk, soy sauce, maple syrup, and rice vinegar. Stir them all together until the sauce is smooth and velvety. These ingredients bring balance, with the coconut milk lending creaminess, soy sauce adding savory notes, and maple syrup plus vinegar introducing layers of sweet and tangy complexity.
Step 5: Simmer and Season
Let the sauce simmer gently for 3 to 4 minutes, allowing the flavors to fully integrate and thicken slightly. Taste and then season with salt and black pepper as needed—this step is all about customizing the spice and flavor balance to your preference.
Step 6: Combine Pasta and Sauce
Now, add the cooked pasta directly into the skillet and toss it so every strand is luxuriously coated in the creamy, spicy sauce. If the sauce seems too thick, simply add a splash of the reserved pasta water to loosen it up and achieve that perfect saucy texture.
Step 7: Garnish and Serve
Serve your Gochujang Creamy Pasta Recipe hot, garnishing with a generous sprinkle of chopped scallions and toasted sesame seeds. These final touches add freshness and a delightful crunch, elevating each forkful to pure deliciousness.
How to Serve Gochujang Creamy Pasta Recipe
Garnishes
Chopped scallions bring a fresh, green bite that contrasts beautifully with the creamy sauce, while toasted sesame seeds add a toasty, nutty crunch. These garnishes not only enhance the presentation but also add a textural element that keeps the dish exciting with every mouthful.
Side Dishes
For sides, consider light and crisp options like a cucumber salad or steamed greens to complement the rich pasta. Pickled vegetables also pair wonderfully, providing acidity and crunch that balance the spicy creamy sauce perfectly.
Creative Ways to Present
Transform this dish into a centerpiece by serving it in deep bowls with scallion rings floated on top, accompanied by small dipping bowls of extra gochujang for spice lovers. Alternatively, try plating it alongside grilled shrimp or tofu to add protein and create a heartier meal.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Gochujang Creamy Pasta Recipe in an airtight container in the refrigerator for up to 3 days. To keep the texture intact, it helps to stir in a little fresh coconut milk or reserved pasta water before reheating.
Freezing
This pasta doesn’t freeze as well due to the creamy sauce separating upon thawing, so it’s best enjoyed fresh or refrigerated if you plan to eat it soon. If you must freeze, consider freezing just the cooked pasta separately without sauce to reassemble later.
Reheating
When reheating, warm gently on the stove over low heat, adding a splash of coconut milk or pasta water to revive the sauce’s creaminess. Avoid microwaving on high heat to prevent the sauce from breaking and maintain that luscious texture.
FAQs
Can I use regular cream instead of coconut milk?
Absolutely! Full-fat cream will give you a similar rich and creamy texture, but coconut milk adds a subtle sweetness that complements the gochujang uniquely. Feel free to use whichever suits your dietary preference or pantry stock.
Is gochujang very spicy for this pasta?
Gochujang has a warm, moderate heat that is balanced with sweetness and umami. In this recipe, the spiciness is mellowed out by the creamy coconut milk and maple syrup, so it’s flavorful without being overwhelmingly hot.
Can I make this pasta vegan?
Yes! This recipe is naturally vegan when you use coconut milk and tamari instead of soy sauce containing fish. It’s a fantastic plant-based meal that doesn’t compromise on creaminess or flavor.
What kind of pasta works best?
Any pasta you love will work here! Spaghetti, linguine, or even penne hold the sauce well. If you’re gluten-free, just make sure the pasta is cooked al dente to maintain good texture.
How can I add protein to this dish?
Try tossing in grilled tofu, shrimp, or shredded chicken for an extra protein boost. You can also add sautéed mushrooms or edamame for a vegetarian protein option that complements the sauce beautifully.
Final Thoughts
This Gochujang Creamy Pasta Recipe is one of those rare dishes that feels both comforting and adventurous all at once. It’s simple enough for a weeknight dinner but impressive enough to share with friends who appreciate bold, delicious flavors. Give it a try and enjoy how this spicy, creamy pasta becomes an instant favorite in your kitchen rotation.
Print
Gochujang Creamy Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean Fusion
- Diet: Vegan
Description
This Gochujang Creamy Pasta blends Korean spicy gochujang with a rich coconut milk sauce, balanced by savory soy and tangy vinegar. Ready in 25 minutes, it’s a flavorful vegan pasta dish perfect for a quick weeknight dinner.
Ingredients
Pasta
- 8 oz pasta of choice (gluten-free or regular)
Sauce
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon tomato paste
- 1/2 cup full-fat coconut milk or dairy-free cream
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup
- 1/2 teaspoon rice vinegar
- Salt and black pepper to taste
Garnish
- Chopped scallions
- Toasted sesame seeds
Instructions
- Cook Pasta: Prepare pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining the pasta.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and finely chopped shallot, cooking for 1-2 minutes until fragrant and translucent.
- Add Pastes: Stir in gochujang and tomato paste into the skillet. Cook for 1 minute to enhance the depth of flavor.
- Create Sauce: Pour in coconut milk, soy sauce, maple syrup, and rice vinegar. Stir thoroughly to blend into a smooth, creamy sauce.
- Simmer Sauce: Let the sauce simmer for 3-4 minutes. Taste and adjust seasoning with salt and black pepper as preferred.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, incorporate reserved pasta water gradually to reach desired consistency.
- Garnish and Serve: Plate the pasta and garnish with chopped scallions and toasted sesame seeds. Serve immediately while hot.
Notes
- You can use gluten-free pasta to make this dish gluten-free.
- Full-fat coconut milk is recommended for creaminess, but any plant-based cream can substitute.
- Adjust the amount of gochujang for desired spice level.
- Reserve pasta water as it helps loosen the sauce without diluting flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
