20 Minute Gochujang Pasta
User Reviews
5
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Total Time
20 mins
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Servings
4 servings
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Calories
178 kcal
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Course
Main Course
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Cuisine
Asian
20 Minute Gochujang Pasta
Description
This recipe uses cavatappi pasta cooked al dente and tossed in a sauce that starts with sautéed onion and garlic in butter and olive oil. The addition of gochujang provides a deep, fermented chili flavor, balanced by seasoned rice vinegar's sweetness and the warmth of ground ginger. Milk is whisked in to create a smooth, creamy sauce that coats the pasta evenly. Reserved pasta water is stirred in to adjust thickness and help the sauce cling to noodles.
The pasta simmers briefly in the sauce, allowing the flavors to meld and the sauce to thicken slightly. Finishing with fresh chives adds a light herbal touch that complements the richness of the sauce and the subtle heat from the gochujang. This dish offers a flavorful, warming meal ready in about twenty minutes.
Substitutions are possible, such as using yellow onion instead of white, garlic powder for fresh garlic, or fresh ginger in place of ground ginger. Using cream instead of milk creates a richer sauce and can tone down the spice level. Fresh pasta cooks faster and requires shorter boiling time. Leftovers store well in the fridge for several days.
Ingredients
- 1/2 lb cavatappi pasta or your favorite!
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup white onion diced
- 2 cloves garlic minced
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon gochujang
- 1/2 teaspoon ground ginger
- 3/4 cup milk
- 1/4 cup water reserved pasta water
- chives
- 2 teaspoons salt for pasta water
Instructions
- Boil Pasta: Heat a pot of salted water on high and bring it to a boil. Add pasta and set timer for the al dente cook time according to package. See recipe notes for fresh pasta.
- Create Sauce: While pasta is cooking, add butter and oil to a large saute pan and heat over medium. Melt the butter and then add onion and garlic. Sauté for 1-2 minutes. Add gochujang, seasoned rice wine vinegar, and ginger and mix well. Sauté for another minute. Slowly add milk, whisking as you add. Let simmer for 1-2 minutes. Just before the pasta is done, add 1/4 cup of the pasta water to the sauce.
- Add Pasta: Once done, drain the pasta and add to the pan. Turn heat down to med-low, turn pasta in the sauce to coat, and let simmer in the sauce for another couple of minutes until the pasta is al coated with the sauce.
- Serve: Remove from heat and finish with fresh chopped chives or green onions and enjoy!
Notes
- Store leftover pasta in the refrigerator for 3 to 5 days to maintain freshness.
- Yellow onion can substitute white onion with little flavor difference.
- Garlic powder can replace fresh garlic; use 1/2 teaspoon instead of two cloves.
- Fresh minced ginger (1 teaspoon) can be used instead of ground ginger; add it during the sauté with garlic and onions.
- For a creamier sauce and milder heat, swap milk for cream.
- Seasoned rice vinegar adds sweetness essential to balance gochujang; mirin can be an alternative.
- Use your preferred pasta shape or noodle; fresh pasta needs only about 2 minutes to cook to al dente.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 334mg | 14% |
| Potassium | 321mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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