When I want something bold, comforting, and just a little unexpected, I make this Creamy Gochujang Pasta. It’s the perfect balance of spicy and creamy, with the deep, fermented heat of gochujang mellowed by rich cream and a touch of Parmesan. The result is an ultra-satisfying dish that feels gourmet but is simple enough to make in under 30 minutes.
Why You’ll Love This Recipe
Bold and Unique Flavor
I love how the gochujang brings a spicy-sweet depth that turns an ordinary pasta night into something special.
Ultra Creamy Texture
The heavy cream and Parmesan blend into a rich, velvety sauce that clings beautifully to the noodles.
Quick and Easy
With just a few ingredients and one pan, I can have this dinner on the table in under half an hour.
Customizable Heat
Whether I want a mild kick or something more intense, I just adjust the amount of gochujang to suit my mood.
Minimal Ingredients, Maximum Flavor
Even with a short list of ingredients, this dish delivers serious flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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8 oz pasta
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1/4 cup gochujang
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1/2 cup heavy cream
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1/2 cup grated Parmesan cheese
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2 cloves garlic, minced
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2 tablespoons olive oil
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Salt and pepper, to taste
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Fresh parsley, for garnish
Directions
Step 1: Cook the Pasta
I start by boiling the pasta in salted water according to the package instructions. Once it’s al dente, I drain it and set it aside, saving a little pasta water just in case.
Step 2: Sauté the Garlic
In a large skillet, I heat the olive oil over medium heat and sauté the minced garlic for about 1 minute until fragrant.
Step 3: Add Gochujang and Cream
I stir in the gochujang and let it cook for another minute to bring out its smoky heat. Then I add the heavy cream and stir until everything is smooth and simmering.
Step 4: Toss with Pasta and Cheese
I add the cooked pasta to the sauce along with the Parmesan, tossing to coat every strand. If the sauce feels too thick, I splash in a little reserved pasta water to loosen it up.
Step 5: Season and Serve
I season with salt and pepper to taste, garnish with fresh parsley, and serve it hot.
Servings and Timing
Servings: 2–3
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Variations
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Add Protein: I sometimes stir in grilled chicken, shrimp, or sautéed tofu for a heartier meal.
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Make It Vegan: I use coconut cream and nutritional yeast instead of dairy—it’s still super creamy and flavorful.
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Boost the Veggies: Sautéed mushrooms, spinach, or broccoli pair wonderfully with the gochujang sauce.
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Cheesy Twist: A sprinkle of mozzarella or a little cream cheese makes it even richer.
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Extra Heat: A pinch of red pepper flakes or chili oil brings more fire if I’m feeling bold.
Storage/Reheating
Storing Leftovers
I store any leftovers in an airtight container in the fridge for up to 3 days. It holds up surprisingly well.
Reheating
I reheat it gently on the stove or in the microwave with a splash of cream or milk to loosen the sauce and bring back the creaminess.
Freezing
This pasta isn’t ideal for freezing since the cream sauce may separate, so I prefer making it fresh.
FAQs
What is gochujang?
Gochujang is a Korean fermented chili paste that’s spicy, savory, and slightly sweet. It adds deep flavor to everything from marinades to sauces.
Can I use a different pasta shape?
Absolutely. I like using fettuccine or rigatoni, but any pasta that holds sauce well will work.
Is it very spicy?
It has a warm, mellow heat. I can dial it up or down by adjusting how much gochujang I use.
Can I make this dairy-free?
Yes! I use coconut cream and skip the Parmesan—or use a dairy-free cheese alternative.
Can I prep the sauce ahead of time?
Definitely. I make the sauce in advance and refrigerate it for up to 2 days. When I’m ready to eat, I just heat it and toss it with fresh pasta.
Conclusion
Creamy Gochujang Pasta is one of those dishes I never get tired of. It’s easy, indulgent, and packed with the kind of flavor that makes me feel like I’ve made something truly special—without spending hours in the kitchen. Whether I keep it simple or dress it up with protein and veggies, it always delivers. If I’m looking for something that’s creamy, spicy, and full of umami, this pasta is it.
PrintCreamy Gochujang Pasta
Creamy Gochujang Pasta is a bold, spicy, and comforting fusion dish combining Korean gochujang chili paste with creamy sauce and tender pasta. This easy gochujang pasta recipe delivers umami-rich flavor, a touch of heat, and a silky, restaurant-quality finish in under 30 minutes—perfect for weeknight dinners or date night at home.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings
- Category: Main Dish, Pasta
- Method: Stovetop
- Cuisine: Korean Fusion
- Diet: Vegetarian
Ingredients
- 8 oz pasta (fettuccine, linguine, or spaghetti)
- 1 tablespoon butter or olive oil
- 3 cloves garlic, minced
- 2 tablespoons gochujang paste (Korean chili paste)
- 1 tablespoon tomato paste (optional, for depth)
- 1 cup heavy cream (or half-and-half)
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Salt and black pepper, to taste
- 1–2 tablespoons reserved pasta water (if needed for thinning)
- Optional Add-ins & Garnish:
- Cooked chicken, shrimp, or tofu
- Chopped scallions
- Toasted sesame seeds
- Drizzle of sesame oil
- Red pepper flakes (for extra heat)
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, melt butter or heat oil. Add minced garlic and sauté for 30 seconds until fragrant. Stir in gochujang and tomato paste, cooking for 1–2 minutes to bloom the flavor.
- Reduce heat to low and stir in heavy cream and Parmesan cheese. Whisk until smooth and creamy. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss until fully coated. If needed, add a splash of reserved pasta water to loosen the sauce.
- Plate the pasta and garnish with extra Parmesan, sesame seeds, scallions, or protein of choice. Serve hot.
Notes
- Use half-and-half or plant-based cream for a lighter version.
- Adjust the gochujang amount to control heat level.
- Pair with sautéed greens or roasted vegetables for a complete meal.
- Gochujang can be found in most Asian grocery stores or international aisles.
- Leftovers keep well for up to 3 days in the fridge; reheat gently with a splash of milk or cream.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 480
- Sugar: 4g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 80mg
