Creamy Gochujang Pasta: The Ultimate Creamy Gochujang Pasta Recipe
Introduction to Creamy Gochujang Pasta
Discover the delightful fusion of Italian and Korean flavors with this creamy Gochujang pasta recipe. The rich, spicy, and savory sauce, combined with the comforting texture of pasta, makes this dish a must-try for any food lover. Whether you’re preparing a family dinner or an intimate meal for two, this recipe promises a delicious experience that will keep everyone coming back for more.
A Personal Story Behind My Creamy Gochujang Pasta Journey
I first encountered Gochujang while exploring Korean cuisine, and its bold flavor sparked my curiosity. I decided to experiment by incorporating it into my beloved pasta dishes. After several trials, I created this creamy Gochujang pasta, which has since become a staple in my kitchen. Each bite reminds me of the joy of blending different culinary traditions, and I love sharing this dish with family and friends.
What Makes This Creamy Gochujang Pasta Recipe Special?
This creamy Gochujang pasta recipe stands out for its unique combination of ingredients. The gochujang paste brings a delightful umami flavor and a touch of heat, while the coconut milk adds a rich creaminess that makes the sauce irresistible. Additionally, the addition of baby spinach not only boosts the nutritional value but also adds a pop of color. It’s a dish that’s not just comforting but also packed with flavor and good-for-you ingredients.
The Full Creamy Gochujang Pasta Recipe
Ingredients
- 1 lb dried pasta of choice (454g)
- 2 Tablespoons oil (canola or sunflower)
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 4 Tablespoons tomato paste
- 4 Tablespoons gochujang paste
- 1/4 teaspoon salt
- 13.5 fl. oz. can coconut milk (400ml)
- 3-4 cups baby spinach (100-125g)
- 1 Tablespoon lemon juice
- Optional) 3 Tablespoons chopped roasted walnuts or pine nuts
Instructions
- Cook the pasta according to the package instructions in well-salted water. Make sure to stir occasionally to prevent sticking.
- While the pasta cooks, heat oil in a large deep saucepan or skillet over medium-high heat. Add the chopped onions and cook for about five minutes until lightly browned, stirring occasionally.
- Next, add the minced garlic and cook for an additional two minutes until fragrant.
- Stir in the gochujang, tomato paste, and salt. Cook for about three minutes until the mixture darkens, stirring frequently to prevent sticking.
- Pour in the coconut milk and whisk until the gochujang and tomato paste are well combined. Simmer for an additional 3-5 minutes until the sauce thickens to your preference.
- Add the baby spinach and lemon juice, mixing well. Remove from heat once the spinach wilts.
- Once the pasta is cooked, reserve a cup of pasta water, then drain the pasta. Add the drained pasta to the sauce in the pan and toss until coated. Gradually add the reserved pasta water to achieve the desired sauce consistency, using as much as needed.
- Finally, taste the dish and adjust the seasoning as necessary. Serve immediately, topped with chopped toasted walnuts if desired.
Serving Suggestions and Variations for Creamy Gochujang Pasta
This creamy Gochujang pasta pairs beautifully with a side of crispy garlic bread or a fresh salad. For those who enjoy a bit of crunch, adding toasted nuts not only enhances the flavor but also provides a delightful texture. If you’d like to add some protein, consider incorporating cooked beef, chicken, or tofu into the dish. For a spicier kick, feel free to increase the amount of gochujang paste to suit your taste.
Frequently Asked Questions About Creamy Gochujang Pasta
Can I make this pasta dish ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator. Simply reheat it when you’re ready to serve and cook the pasta fresh.
Is gochujang paste very spicy?
Gochujang has a unique flavor that combines sweetness and heat. If you’re sensitive to spice, start with a smaller amount and adjust to your preference.
Can I use another type of pasta?
Absolutely! This sauce works well with any pasta shape you prefer, whether it’s spaghetti, penne, or gluten-free options.
What can I substitute for coconut milk?
You can use heavy cream or a dairy-free alternative like almond milk, but the flavor will change slightly.
Recipe Stats
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Calories per Serving: 400
- Servings: 4
Creamy Gochujang Pasta
Ingredients
Main Ingredients
- 1 lb dried pasta of choice 454g
- 2 Tablespoons oil canola or sunflower
- 2 onions finely chopped
- 4 cloves garlic minced
- 4 Tablespoons tomato paste
- 4 Tablespoons gochujang paste
- 1/4 teaspoon salt
- 13.5 fl. oz. can coconut milk 400ml
- 3-4 cups baby spinach 100-125g
- 1 Tablespoon lemon juice
- Optional) 3 Tablespoons chopped roasted walnuts or pine nuts
Instructions
- Cook the pasta according to the package instructions in well-salted water. Make sure to stir occasionally to prevent sticking.
- While the pasta cooks, heat oil in a large deep saucepan or skillet over medium-high heat. Add the chopped onions and cook for about five minutes until lightly browned, stirring occasionally.
- Next, add the minced garlic and cook for an additional two minutes until fragrant.
- Stir in the gochujang, tomato paste, and salt. Cook for about three minutes until the mixture darkens, stirring frequently to prevent sticking.
- Pour in the coconut milk and whisk until the gochujang and tomato paste are well combined. Simmer for an additional 3-5 minutes until the sauce thickens to your preference.
- Add the baby spinach and lemon juice, mixing well. Remove from heat once the spinach wilts.
- Once the pasta is cooked, reserve a cup of pasta water, then drain the pasta. Add the drained pasta to the sauce in the pan and toss until coated. Gradually add the reserved pasta water to achieve the desired sauce consistency, using as much as needed.
- Finally, taste the dish and adjust the seasoning as necessary. Serve immediately, topped with chopped toasted walnuts if desired.