Creamy Garlic Gochujang Pasta

Ingredients

• 500 g pasta (your choice of shape)
• 2 tbsp butter
• 4 garlic cloves (minced)
• 3 tbsp gochujang (mild version recommended for lower heat)
• 1.5 cup heavy cream
• 2 tbsp soy sauce
• 0.5 cup parmesan (grated; plus more for serving)
• salt & pepper (to taste)
• green onions (for garnish)

Steps

1. 1

   Begin by bringing a large pot of salted water to a boil.

2. 2

   Add your pasta of choice to the boiling water and cook until al dente (or slightly under al dente if you prefer to finish it in the sauce).

3. 3

   Meanwhile, add the butter to a sauce pan or skillet over medium heat. Let it melt completely.

4. 4

   Add the minced garlic to the melted butter. Sauté for a couple of minutes until fragrant, being careful not to let it burn.

5. 5

   Add the gochujang to the pan. Continue cooking and stirring until the gochujang has deepened slightly in color.

6. 6

   Pour in the heavy cream and soy sauce. Mix well to incorporate the paste into the liquids.

7. 7

   Stir in the grated parmesan cheese. Taste the sauce and add salt and pepper as needed, keeping in mind that gochujang and parmesan are already salty.

8. 8

   Add your cooked pasta into the sauce and simmer together until the pasta is cooked to your preference and the sauce is clinging to the noodles.

9. 9

   Remove from heat and let the pasta sit for a couple of minutes; this allows the sauce to thicken further.

10. 10

    Serve garnished with additional parmesan cheese and sliced green onions.

Notes

Gochujang and parmesan can be quite salty, so always taste before adding extra salt. If the sauce appears thin, letting it rest off the heat for a few minutes will help it thicken and adhere to the noodles better. Using a mild gochujang is recommended if you prefer a lower heat level.

Nutrition per serving

• main
• pasta
• spicy
• vegetarian
• fusion
• dinner
• quick