Creamy Gochujang Pasta
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.
Servings: 4 servings
Calories: 592kcal
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
See the recipe post for more detailed guidance and instructions.
- 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.
Nutrition
Calories: 592kcal | Carbohydrates: 79g | Protein: 16g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 301mg | Potassium: 719mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2479IU | Vitamin C: 16mg | Calcium: 82mg | Iron: 6mg
