Creamy Gochujang Sauce
This Creamy Gochujang Pasta recipe is velvety, spicy, and so good. It uses gochujang mixed with sautéd shallot and garlic, then thinned out with heavy cream into a luscious sauce consistency. It’s a great dish for when you want to spice it up and try something other than pasta alla vodka.
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Servings: 4 servings
Ingredients
- 1 lb pasta
- 2 tablespoon unsalted butter, divided
- 1 shallot minced, about ½ cup
- 3 cloves garlic minced, about 2 tbsp
- ½ cup gochujang
- ½ cup grated parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 tbsp fresh chives
Instructions
- Sauté the shallot and minced garlic. In a large saucepan over medium heat, melt the butter then add the shallot and garlic. Sauté for 3 minutes until fragrant and softening.
- Add the gochujang. To the pan add the gochujang and combine with the shallot and garlic. Cook for a few minutes until fragrant and loosened up.
- Add the heavy cream. Pour the heavy cream into the pan and mix well with the gochujang until homogenous.
- Stir together with cooked pasta. Add the cooked pasta to the sauce and mix to combine.
- Finish with parmesan cheese, butter & top with chives if desired. Stir the parmesan cheese into the pasta until melted. Finish with fresh chives.
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Nutrition Estimate
Calories: 770kcal | Carbohydrates: 100g | Protein: 21g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 832mg | Potassium: 496mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1260IU | Vitamin C: 7mg | Calcium: 191mg | Iron: 2mg