This Gochujang Pasta is super creamy, vegan, spicy, rich, and flavourful and will be ready in 20 minutes using only a few ingredients! It is perfect for weeknight dinners or when you crave something special without the fuss in the kitchen.
Hello Foodies! This creamy gochujang pasta might be the quickest recipe on my blog! As a lover of Italian and Korean cuisines, I often find myself torn between a comforting bowl of pasta and the bold, spicy kick of gochujang. So, why not bring them together?
This Gochujang Pasta is spicy, creamy, flavourful and satisfying, just what you need on a lazy weekend or a busy weeknight.
There's no fuss to make it using only a few ingredients, hence why I love it and make it very often.
Creamy Gochujang Pasta
This dish combines Italian pasta with spicy gochujang, creating a bold and creamy delight. The blend of gochujang, garlic, and creamy sauce makes this pasta a must-try for anyone craving a unique and satisfying meal.
Creamy gochujang pasta is so versatile you can add extra veggies or protein to boost the recipe! And it will also be delicious with different kinds of pasta or noodles!
I hope you'll like it as much as I do!
What is Gochujang?
Gochujang is a Korean fermented red chilli paste made from chilli powder, glutinous rice, fermented soybeans, and salt. It's a staple in Korean cuisine, renowned for its spicy, slightly sweet, and savoury flavours.
It adds depth and complexity to dishes and is often used in marinades, sauces, soups, and as a seasoning for various Korean recipes.
Why you will love Gochujang Pasta
Easy to make
what you will need
Here's what you will need to make Vegan Creamy Gochujang Pasta:
- Pasta - Any pasta shape will work with this recipe. I love it with udon noodles, but I have also tried it with spaghetti and penne pasta.
- Dairy-free cream - For the creaminess, of course. Oatly and Alpro brands would work well with this recipe, too.
- Gochujang paste - The star of the show.
- Butter - To sauté the garlic; it would make the sauce creamier. Use oil if you prefer instead.
- Garlic - For extra flavours. You can use minced or sliced. I'm a huge garlic lover, so I used three big cloves to make this recipe.
- Nutritional yeast - It gives a cheesy flavour to the pasta.
- Soya sauce - For that umami depth.
- Salt and pepper to taste.
- Spring onion ( optional ) - For the finishing touch.
For the full recipe and quantities, see the recipe card at the end of the post.
how to make gochujang pasta
STEP 1: Cook the Pasta: Firstly, cook the pasta in a pot of salted boiling water according to the package instructions. Then, drain and set aside, reserving some pasta water.
STEP 2: In the meantime, prepare the Sauce: In a pan over medium heat, add butter and minced garlic. Sauté for a minute until the garlic becomes fragrant but not browned. Stir in the Gochujang paste, ensuring it's well combined with the garlic.
STEP 3: Add cream: Pour the dairy-free cream and stir until the sauce is smooth and heated. Add nutritional yeast and soya sauce and mix it.
STEP 4: Combine Pasta and Sauce: Add the cooked pasta directly into the pan with the creamy gochujang sauce. Toss the pasta gently until it's evenly coated with the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
STEP 5: Season and Serve: Season with salt and pepper to taste.
Garnish with spring onion or vegan parmesan cheese for an extra pop of freshness if desired and ENJOY!
- Pasta - Feel free to use any type of pasta you prefer. Love it with penne, spaghetti or with udon noodles.
- Nutritional yeast - You can add vegan parmesan cheese instead.
- Butter - You can use olive oil instead.
- Spice level - Gochujang pasta is moderately spicy, so if you haven't tried it before, I'd suggest making this recipe with half the amount. But if you like it spicy, you can add even more.
- Add protein - Add protein sources like marinated tofu cubes, tempeh, or vegan sausage slices into the dish for texture and substance.
- Add vegetables - While the base recipe excludes vegetables, you can roast veggies separately (such as cherry tomatoes, zucchini, or bell peppers) and toss them with the pasta for added colour and nutrients.
Store any leftover pasta in an airtight container for 3-4 days.
Remember, creamy sauces thicken when refrigerated, so you may need to add a splash of water or dairy-free milk when reheating to restore the desired consistency.
frequently asked questions
Gochujang has a moderate level of heat, but spice levels can vary between brands. You can certainly adjust the spice level by adding more or less gochujang according to your preference.
Creamy sauces tend to thicken when refrigerated. To restore the creamy consistency, gently reheat the pasta over low heat on the stovetop and add a bit of dairy-free milk or water to loosen it up.
Yes, use gluten-free pasta in place of regular pasta. Additionally, ensure all other ingredients, such as the gochujang paste and dairy-free cream, are certified gluten-free if needed.
more creamy recipes:
- Creamy Vegan Mushroom Pasta
- Easy and Creamy Cashew Alfredo Sauce
- Creamy Sun-Dried Tomato Pasta
- Rich and Creamy Vegan Mushroom Stroganoff
- Gnocchi with Creamy Mushroom Sauce
Thank you for joining me in the kitchen and trying this delicious recipe! Your feedback means the world to me, so if you loved this dish, don't forget to rate the recipe and share your thoughts in the comments below. And hey, let's connect on Instagram too! If you share your creations and tag me @plantnspice, I'd be thrilled to see your delicious masterpiece.
Happy cooking and happy eating!Print