Gochujang Pasta Sauce

This gochujang pasta sauce is a cousin to my favorite vodka pasta sauce, except there's a spicy, salty, earthy and sweet flavor profile from the gochujang. It is deliciously creamy and ready in under 30-minutes!

What is Gochujang?

Gochujang is a Korean condiment, and is a thick paste made from red chillies, glutinous rice, salt and fermented soybeans. You can find it at many grocery stores (I get mine at Trader Joes). The flavor is a bit spicy, salty, savory, and a bit sweet. Gochujang is fermented, which gives it the sweeter taste because the starches in the rice convert into sugars. The chili component adds spiciness to the paste. Overall, it has a really nice deep flavor complexity. When added to any dish, it adds a depth of flavors, and this pasta is no exception.

The Steps

To make this gochujang pasta sauce, first start by boiling your pasta water!

Then, after slicing your onion, put it on a pan with your avocado oil. I use avocado oil because it has a higher smoke point. Once the onions are translucent in color, add your salt, pepper and garlic. Cook until fragrant for a few minutes.
Then, adjust the heat to medium high and add your tomato paste and gochujang paste. Stir it all in then add the vegan butter (you can always sub regular butter). Cook the mixture on medium heat for 7-9 minutes flipping constantly to ensure it doesn't burn. Then, add your cream, stir and combine and let it simmer for a few minutes. Finish it off by adding your pasta water and parmesan. Stir until it's combined then pour it over your pasta and enjoy!

Gochujang Pasta

The BEST weeknight meal: creamy gochujang pasta with a kick

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 2 tablespoon olive oil for pan
• ¾ white onion finely chopped
• salt and pepper to taste
• 3 cloves garlic
• 3 tablespoon gochujang paste
• ⅓ cup tomato paste
• 1 tablespoon unsalted vegan butter
• ½ cup parmesan cheese dairy free or not
• ⅔ cup non dairy cream I use coconut
• ½ cup pasta water
• 1 lb pasta of choice

Instructions

 

• In a large pot, boil water and a bit of salt for your pasta
• Dice your onion then add to a pan with avocado oil on medium heat
• Sauté until the onions are translucent (about 5 min), tossing every minute or so
• To your onions, add salt, pepper, and garlic and cook until fragrant (about 2 min)
• Add the tomato paste and gochujang and mix until combined
• Add in the butter and stir it in with the other ingredients. Cook this mixture for 7-9 minutes tossing every 1-2 minutes to make sure it doesn’t burn/get too brown on the bottom
• Once your pasta water is boiling, add in your pasta and cook al dente as instructed on the packaging
• Adjust the heat of your pan to low and add the coconut cream. Stir until combined and let it simmer on low heat for another few minutes
• Add the pasta water and parmesan to the sauce and stir together. Add more salt to taste and/or more cheese.
• Transfer the al dente pasta to the sauce and toss until fully coated. If you want the sauce to be saucier, add more pasta water. If you want a more sticky texture, add more cheese
• Storage: airtight container in the fridge for up to 4 days

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another homemade pasta sauce in under 30-minutes, check out my vodka sauce pasta!