Creamy Gochujang Pasta
A delightful fusion of Italian pasta and Korean gochujang, creating a creamy, flavorful dish that’s both comforting and unique.
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.
Notes
For a spicier kick, increase the amount of gochujang paste. You can also add cooked beef, chicken, or tofu for extra protein.