Creamy Gochujang Pasta

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This creamy gochujang pasta is a bold and flavorful dish that combines spicy Korean chili paste with a rich, creamy sauce. It’s easy to make, comforting, and absolutely delicious!

Prep Time5

Cook Time15

Course: Main Course

Cuisine: asian

Servings:

Author: Shreya Walia

Equipment

cheese grater

Ingredients

150 g spaghetti or pasta of choice
2 tbsp butter
1 tbsp olive oil
2 tbsp cento Tomato paste
1 tbsp gochujang paste
1/4 cup chopped Shallots
2-3 tbsp roughly chopped Garlic (I like a lot but you can do less lol)
1/4 cup heavy Cream
1/2 - 3/4 cup freshly shredded Parmesan (to taste)
1 cup Pasta water
Chili oil for garnish
Scallions for garnish
salt and pepper (to taste)

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente. Reserve 1 cup of pasta water before draining.
Sauté aromatics: In a large skillet over medium heat, add the olive oil and butter. Once melted and slightly foamy, add the chopped shallots. Sauté for 2–3 minutes until soft and translucent.
Add garlic & pastes: Stir in the garlic and cook for another minute until fragrant. Add the tomato paste and gochujang paste, stirring continuously to caramelize the pastes slightly—about 2 minutes. This builds deep flavor.
Make it creamy: Pour in the heavy cream and stir until the sauce is smooth and well combined. Reduce the heat to low.
Toss the pasta: Add the cooked pasta directly into the sauce along with the cup of pasta water. Toss to coat, then gradually add the Parmesan cheese, stirring until emulsified and silky.
Taste & adjust: Taste and adjust seasoning, adding salt, pepper, or extra gochujang if you want more kick.
Garnish & serve: Plate the pasta and drizzle with chili oil. Top with freshly chopped scallions and extra Parmesan if desired.

Notes

Spice Level: Gochujang adds a gentle heat, but you can adjust by using more or less. For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil.

No heavy cream? Use half & half, whole milk, or a splash of plant-based cream (like oat or cashew) for a lighter version.

Cheese matters: Freshly shredded Parmesan melts best and gives the sauce that luscious, silky texture. Avoid pre-shredded if possible.

Pasta water is gold: Don’t skip it! It helps emulsify the sauce and brings everything together.

Make it a meal: Add sautéed mushrooms, spinach, or crispy tofu on top for extra protein and texture.

Storage: Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently with a splash of milk or pasta water to loosen the sauce.

Nutrition