Creamy Gochujang Pasta

Serves: 2–3
Prep time: 10 minutes
Cook time: 20 minutes
Total time: ~30 minutes

Ingredients

Pasta

• 8 oz (225 g) pasta (rigatoni, fusilli, or spaghetti)

• Salt, for pasta water

Creamy Gochujang Sauce

• 2 tablespoons olive oil or vegan butter

• 3 cloves garlic, minced

• 1 tablespoon gochujang (Korean chili paste)

• 1 tablespoon tomato paste

• 1 tablespoon soy sauce or tamari

• 1 teaspoon sugar or maple syrup (balances heat)

• 1/2 teaspoon rice vinegar or lemon juice

• 1/2 cup unsweetened plant cream or full-fat coconut milk

• 1/4 cup pasta cooking water (more as needed)

Optional Add-Ins (Highly Recommended)

• 1/2 cup mushrooms, sliced

• 1/2 cup spinach or kale

• 1/3 cup frozen peas

• 1/2 teaspoon chili flakes (for extra heat)

Garnish

• Toasted sesame seeds

• Sliced green onions

• Optional drizzle of sesame oil

Instructions

1. Cook the Pasta

1. Bring a large pot of well-salted water to a boil.

2. Cook pasta until al dente according to package instructions.

3. Reserve 1 cup of pasta water, then drain.

2. Build the Sauce Base

1. Heat olive oil or vegan butter over medium heat in a wide pan.

2. Add minced garlic and sauté for 30–60 seconds until fragrant (don’t brown).

3. Stir in:

   • Gochujang

   • Tomato paste

4. Cook for 1–2 minutes, stirring constantly, to deepen flavor.

3. Season & Cream

1. Add soy sauce, sugar, and vinegar.

2. Lower heat to medium-low.

3. Pour in plant cream or coconut milk, stirring until smooth.

4. Add 1/4 cup pasta water to loosen the sauce.

4. Add Vegetables (Optional)

1. Stir in mushrooms and cook 3–4 minutes until softened.

2. Add spinach or peas and cook just until wilted.

5. Combine with Pasta

1. Add drained pasta directly to the sauce.

2. Toss to coat, adding more pasta water as needed until creamy and glossy.

3. Taste and adjust:

   • More gochujang = spicier

   • More cream = milder

   • More soy sauce = saltier

Serve

• Remove from heat.

• Garnish with sesame seeds, green onions, and optional sesame oil.

• Serve immediately.

Tips & Variations

• Extra creamy: Add 1–2 tablespoons vegan cream cheese.

• Protein boost: Add crispy tofu, soy curls, or chickpeas.

• Nutty version: Stir in 1 teaspoon tahini or peanut butter.

• Gluten-free: Use GF pasta + tamari.

• Less spicy: Start with 2 teaspoons gochujang.

Storage

• Keeps in the fridge for 2–3 days.

• Reheat gently with a splash of water or plant milk.