Looking for a quick dinner with a bit of a twist? This creamy gochujang pasta is ready in just 20 minutes, making it perfect for those busy weeknights when you need something tasty on the table fast.
The gochujang adds a gentle kick that you can easily adjust to suit the whole family - my kids love it just as much as we do.
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You wouldn't think pasta and gochujang go together, would you? Turns out they really do - in fact, there's even a TikTok trend for creamy gochujang pasta (which I only found out after making my own… clearly showing my age 🤣).
I first picked up a tub of gochujang after spotting it in a supermarket magazine recipe. That dish only used a teaspoon, so I started experimenting with ways to use up the rest. This pasta was one of the first, along with my Korean gochujang chicken wings - and both have become regulars in our house.
If you love spicy pasta dishes, you will also love this spicy nduja pasta sauce & creamy chorizo & prawn pasta too! Prefer something milder? Try this deliciously creamy vegan mushroom pasta.
Delicious served with some crunchy dairy-free garlic bread.
Jump to:
🤔 What Is Gochujang Paste?
Gochujang is a Korean chilli paste that packs a bit of heat but also has loads of flavour thanks to the fermented soybeans. It's made with red chillies, sticky rice, soybeans and salt - and gives dishes that deep, savoury taste known as umami.
You can use it in all sorts of ways - marinades, sauces, soups, stir-fries… once you've tried it, you'll see why it's such a staple in Korean cooking.
It's easy to get hold of too - you'll find it on Amazon or in most big supermarkets.
🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make this gochujang pasta. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
✋ Double check all packaging for allergens ✋
- Pasta - Any pasta will work for this dish. I have used rigatoni but spaghetti, linguine, penne and fusilli are other popular choices that will work just as well.
- Gochujang Paste - A Korean paste made from red chilli peppers. Different brands have a different level of spiciness, so add gradually and taste as you go.
- Aromatics - Onion & garlic. Either use fresh or pre-chopped frozen onion and garlic.
- Tomato Puree - Or tomato paste, as it's known in the US, this helps to add a rich flavour to the pasta.
- Coconut Milk - As this recipe is dairy-free, we are using coconut milk instead of double (heavy) cream. Use full-fat coconut milk for the richest, creamiest sauce.
- Spinach - Adds some colour and one of your 5-a-day to the pasta.
- Spring Onion - This is used as a garnish to add some crunch to the finished dish.
- Soy Sauce - For extra umami!
- Cornflour - This helps thicken the sauce a little if it needs it. Despite having "flour" in its name, cornflour is gluten-free.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy Friendly?
This gochujang pasta is naturally dairy-free and with a few tweaks can be adjusted to suit other allergies too.
✔️ Make It Gluten-Free: Use gluten-free pasta. Check the ingredients on the gochujang paste as some of them contain wheat. This gochujang by Sempio is gluten-free. Use tamari in place of soy sauce.
✔️Make It Soy-Free: Traditional gochujang is made from fermenting soybeans, so it's pretty tricky to find a soy-free shop-bought paste; however, The Minimalist Baker has this great homemade version that is soy-free. Use coconut aminos instead of soy sauce and you are good to go.
✏️ How To Make Creamy Gochujang Pasta
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by cooking the pasta according to the packet instructions until it's al dente.
Once cooked, drain the pasta and set it aside, making sure to reserve a cupful of the pasta water to use later for the sauce.
Step 2: While the pasta is cooking, finely dice the onion and use a garlic press to crush the garlic cloves.
Step 3: In a large saucepan or skillet, heat a tablespoon of olive oil over a low to medium heat. Add the chopped onion and cook it for about 5 minutes until it becomes soft and translucent.
Then, add the crushed garlic to the pan and cook for a further 2 minutes. Keep stirring so the garlic doesn't burn.
Step 4: Next, it's time to add the tomato puree and gochujang paste to the saucepan.
Let the mixture cook for about two minutes, stirring occasionally.
Step 5: Once the tomato puree and gochujang paste are well combined, pour in the coconut milk and soy sauce.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the sauce to simmer for 3-4 minutes until it slightly thickens.
Step 6: Add the spinach to the sauce and stir it through until it wilts.
Step 7: Now, add the drained pasta to the pan with the sauce, ensuring it is evenly coated.
To help the sauce adhere to the pasta, add a few tablespoons of the reserved pasta water.
Step 8: If you find that the sauce isn't thick enough to your liking, prepare a cornflour or cornstarch slurry by mixing 1 teaspoon of cornflour with 2 teaspoons of water.
Pour this mixture into the pasta and sauce, stirring continuously for a couple of minutes until the sauce reaches the desired consistency.
Step 9: Finally, serve your creamy gochujang pasta immediately, garnishing it with chopped spring onion and vegan parmesan.
💡 Lauren's Top Tips
🌟 Cook Pasta Al Dente: It holds its shape and texture better once mixed with the sauce.
🌟 Save Some Pasta Water: It helps the sauce cling to the pasta and makes it extra silky.
🌟 Adjust The Spice: Use less gochujang for a milder dish, more if you like a proper kick.
🌟 Add Protein: To bulk it up, chicken, prawns or tofu all work well.
🔨 The Meal Planning Toolbox
🗒️ Make Ahead
You can cook this pasta earlier in the day and keep it in the fridge until dinner. Just reheat gently before serving.
🗒️ Batch Cooking
Double up the recipe if you want extra portions - it reheats and freezes well, so it's a great one to have ready for busy nights.
🗒️ Leftovers & Storage
Leftovers will keep in the fridge, once cooled, in an airtight container for 3-4 days.
🗒️ Freezing
Portion leftovers into freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
🗒️ Reheating
Reheat in the microwave for a couple of minutes (stirring halfway through) or on the hob/stovetop over a low heat. Add a splash of water to loosen the sauce if needed.
💬 Recipe FAQs
As it is fermented, once opened, it needs to be kept in the fridge to help maintain its freshness, prevent spoilage, and preserve the flavour.
⚡ More Delicious Pasta Dishes
Still craving pasta? Check out these other tasty delights!
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Creamy Gochujang Pasta
Ingredients
- 350 g (12.5oz) Pasta Use gluten free pasta to make recipe gluten free
- 4 tablespoon gochujang paste Make this homemade paste for soya free
- 1 medium onion finely diced
- 4 cloves garlic crushed
- 400 ml ( 1⅔ cups) coconut milk full fat
- 100 g (3.5 oz) spinach
- 2 tablespoon tomato puree (paste)
- 1 tablespoon soy sauce use coconut aminos for soy and gluten-free
- 1 tablespoon olive oil
- 1 teaspoon cornflour optional
- 2 spring onions optional - to garnish
- vegan parmesan optional - to garnish
Instructions
- Cook the pasta according to packet instructions until al dente. Drain and set aside, reserving a cupful of pasta water.
- Whilst the pasta is cooking, chop the onion finely and crush the garlic using a garlic press.
- In a large saucepan or skillet, heat a tablespoon of olive oil over a low to medium heat. Add the onion and cook for 5 minutes until softened.
- Add the crushed garlic and cook for a further 2 minutes.
- Next, add the tomato puree and gochujang paste to the saucepan. Let it cook out for two minutes, stirring occasionally.
- Pour in the coconut milk and soy sauce, bring to a boil then reduce to a simmer for 3-4 minutes until the sauce has thickened slightly.
- Add the spinach to the sauce and stir through until wilted.
- Pour the drained pasta into the pan with the sauce and stir through.
- Add a few tablespoons of pasta water to help the sauce cling to the pasta.
- If the sauce isn't thick enough for your liking, make up a cornflour/cornstarch slurry with 1 teaspoon cornflour and a couple of 2 teaspoon of water.
- Pour this into the pasta mixture and stir for a couple of minutes until the sauce has thickened.
- Serve immediately garnished with chopped spring onion and (vegan) parmesan.
Notes
- Ready in 20 minutes - a quick midweek dinner with a spicy twist.
- Adjustable heat - use less gochujang for a mild kick, or more if you like it fiery.
- Cook pasta al dente and save a little pasta water to help the sauce cling.
- Coconut milk keeps it creamy and dairy-free.
- Add protein or veg - chicken, prawns, tofu, or extra veggies like peppers or broccoli all work well.
- Storage - leftovers keep in the fridge 3-4 days or freeze up to 3 months.
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