Name: Gochujang Creamy Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 8 oz pasta of choice (gluten-free or regular); 1 tablespoon olive oil; 4 cloves garlic, minced; 1 small shallot, finely chopped; 2 tablespoons gochujang (Korean red chili paste); 1 tablespoon tomato paste; 1/2 cup full-fat coconut milk or dairy-free cream; 1 tablespoon soy sauce or tamari; 1 teaspoon maple syrup; 1/2 teaspoon rice vinegar; Salt and black pepper to taste; Chopped scallions and toasted sesame seeds for garnish

This Gochujang Creamy Pasta is a bold, spicy, and ultra-satisfying fusion dish that brings together the heat of Korean gochujang with the comforting richness of a creamy pasta sauce. I love how it balances spicy, sweet, and umami flavors in one beautifully indulgent bowl, perfect for cozy nights when I want something fast but full of personality.

Why You’ll Love This Recipe

I find this pasta perfect when I’m craving something different from the usual tomato or Alfredo sauce. The gochujang adds a kick that’s mellowed out by the coconut milk, creating a creamy texture with just the right amount of heat. It’s quick to make, completely plant-based, and easy to customize. Whether I use gluten-free pasta or regular, this dish always delivers comfort with a twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz pasta of choice (gluten-free or regular)

1 tablespoon olive oil

4 cloves garlic, minced

1 small shallot, finely chopped

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon tomato paste

1/2 cup full-fat coconut milk or dairy-free cream

1 tablespoon soy sauce or tamari

1 teaspoon maple syrup

1/2 teaspoon rice vinegar

Salt and black pepper to taste

Chopped scallions and toasted sesame seeds for garnish

Directions

I start by cooking the pasta according to the package instructions until it’s al dente. I reserve about 1/2 cup of pasta water before draining.

In a large skillet, I heat the olive oil over medium heat, then sauté the garlic and shallot for about 1-2 minutes until they’re fragrant and translucent.

I stir in the gochujang and tomato paste, letting it cook for a minute to deepen the flavor.

Then, I pour in the coconut milk, soy sauce, maple syrup, and rice vinegar, stirring everything into a rich and creamy sauce.

I let the sauce simmer gently for 3-4 minutes, giving it a taste and adding salt and pepper as needed.

I toss in the cooked pasta, stirring until it’s fully coated. If the sauce gets too thick, I add a bit of the reserved pasta water to loosen it up.

I serve it hot, topped with chopped scallions and toasted sesame seeds.

Servings and timing

Servings: 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: Approximately 410 kcal per serving

Variations

I sometimes add sautéed mushrooms or baby spinach for extra veggies.

For a heartier meal, I mix in some pan-fried tofu or shredded vegan chicken.

If I want less heat, I reduce the gochujang slightly and add more coconut milk.

When I’m not keeping it vegan, I’ve also tried it with a touch of grated parmesan for extra richness.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it up on the stove with a splash of water or plant-based milk to bring back the creamy texture. The microwave works too, but I stir halfway through to make sure it heats evenly.

Related Recipes:

FAQs

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste that’s both spicy and slightly sweet. I usually find it in the international aisle of most grocery stores or at Asian markets.

Can I use regular cream instead of coconut milk?

Yes, if I’m not keeping it dairy-free, regular heavy cream works just fine and gives a rich, smooth texture.

Is this recipe very spicy?

It has a moderate heat level, but I adjust the gochujang to control the spice. For milder versions, I use just one tablespoon or mix it with more cream.

Can I make this ahead of time?

I prefer it fresh, but I’ve made it ahead and stored it for a couple of days. I just reheat with a splash of liquid to revive the sauce.

What’s the best pasta shape for this sauce?

I like to use spaghetti or linguine, but short pasta like penne or fusilli also works well and holds onto the sauce nicely.

Conclusion

This Gochujang Creamy Pasta is everything I want in a quick, flavorful, and comforting meal. With its fusion of spicy, creamy, and umami-rich flavors, it satisfies cravings while keeping things plant-based and simple. I love how easy it is to throw together on a weeknight, and it always leaves me wanting another bowl.

📖 Recipe: