This creamy gochujang pasta is packed with spicy flavor, and it’s ready in no time. This recipe is the perfect twist for pasta night.
Why I Love This Recipe
I love pasta night and this gochujang pasta is a great way to switch up your flavor profile! The sauce is easy to make with just a few ingredients, but the gochujang paste adds a savory heat that takes things to the next level. If you like spicy pasta, you’re going to love this recipe! I used Barilla’s protein plus pasta to add protein and fiber to this recipe, but you can use whatever pasta you like.
Ingredients & Substitutions
- Cashews: When blended with pasta water, they create a rich, creamy base. Raw cashews work best.
- Whole Wheat Pasta: I like the nutty flavor and extra fiber, but any pasta shape will work — regular or gluten-free.
- Onion & Garlic: These build the savory foundation of the sauce.
- Gochujang Paste: Make sure you’re using paste, not sauce. The sauce is much sweeter and has other ingredients in it.
- Tomato Paste & Crushed Tomatoes: These help mellow the heat and add body and brightness to the sauce.
- Pasta Water: Don’t skip this! It thins the sauce and helps it cling to the noodles.
What is Gochujang?
Gochujang is a savory and spicy Korean condiment made from red chili powder, rice, fermented soybeans, and salt. This unique paste adds a complex flavor of heat, sweetness, and umami to dishes like marinades, stews, and sauces. It can be a little harder to find the paste, but it’s worth searching for. I found this brand at Publix, but I’ve also seen it at Wegmans and Kroger. Be sure to use the paste and not the gochujang sauce. If you can’t find it but you’re still craving a spicy pasta sauce, try my Calabrian chili pasta.
How to Make Gochujang Pasta
Frequently Asked Questions
Can I use a different nut instead of cashews? Cashews create the smoothest dairy-free cream, but you can swap in heavy cream if you like.
Is gochujang very spicy? It’s more of a deep, savory heat than a burn-your-mouth spice. You can scale it up or down easily. You can start with 2 tablespoons for a more mild flavor.
How can I make this gluten-free? Use gluten-free pasta and double-check that your gochujang paste is certified gluten-free.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken, so add a splash of water when reheating to loosen it back up.
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Description
This creamy gochujang pasta is packed with spicy flavor and it’s ready in no time. This recipe is the perfect twist for pasta night.
- 1/2 cup cashews (or heavy cream)
- 16oz uncooked pasta (I used whole wheat cavatappi)
- 1/2 teaspoon table salt, plus salt for cooking pasta
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons gochujang paste (not gochujang sauce – see note)
- 1 tablespoon tomato paste
- 2 cups crushed tomatoes
- Salt to taste
- If you’re using cashews, add the cashews to a bowl and cover with one cup of boiling water. Let the cashews soak while you prepare the rest of the dish. (If you’re using heavy cream, skip this step.)
- Bring a large pot of salted water to a boil and cook the noodles according to package directions. Reserve 2 cups of pasta water, then drain the noodles.
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and cook for 7-8 minutes until the onion begins to soften.
- Add the garlic and cook for one minute, stirring frequently.
- Add the gochujang paste and tomato paste and cook for one minute, stirring to coat the onion with the paste.
- Add the crushed tomatoes and continue to cook for 5 minutes.
- Drain the cashews and add them to a blender with one cup of pasta water. Blend until smooth.
- Let the tomato mixture cool slightly, then transfer and blend with the cashew cream until smooth.
- Toss the pasta with the sauce.