Gochujang Pasta

vegan / dairy free

The Asian version of Vodka Sauce - this Gochuajng Pasta is creamy, spicy, saucy and sweet!

This Gochujang Pasta is so easy to make. Like Vodka Sauce Pasta, it takes only about 15 minutes, which makes it perfect for a quick dinner recipe to have on hand. The gochujang makes this pasta spicy, and using coconut milk cuts it and makes it slightly sweet too.

The pasta melts right into the sauce I swear, that’s how silky and creamy it is. It’s such a fun fusion comfort food recipe!

Here are the Ingredients for this Gochujang Pasta:

• Vegetables - Garlic

• Seasonings - Salt, Red Pepper Flakes

• Dairy - Butter

• Pantry - Pasta, Gochujang Paste, Coconut Cream

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• Paradise Ramen

Yield 4

Author Casey Cheek

Cook time

15 Min

Total time

15 Min

Print

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Gochujang Pasta

Creamy pasta made with gochuhang and coconut cream for a delicious fusion recipe!

Ingredients

• 8 oz long pasta noodles (I used Canule)
• 2 tbsp butter
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 cup gochujang paste
• 12 oz coconut cream

Instructions

1. Cook pasta according to package directions. Reserve about 1/4 cup of pasta water.
2. In a large pan, melt the butter and sauté the garlic and red pepper flakes on low.
3. Add in the gochujang paste and cook until dark red (about 3-5 minutes). Season with the salt.
4. Slowly add in the coconut cream and stir. Cook until sauce thickens.
5. When pasta is done cooking, add into the pan with the sauce. Stir in about 1/4 cup of reserved pasta water until all pasta is coated.
6. Serve with more red pepper flakes and enjoy!

Notes

To make totally vegan and dairy free, use vegan butter instead of regular butter.

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