Gochujang Pasta
Adding cream and parmesan mellows down the spicy gochujang. Garlic and soy sauce gives that little boost in flavor so don't skip it.
Servings 3 servings
Calories 548kcal
Ingredients
- 8 ounce Dry pasta
- 2 tablespoons Butter
- 1 tablespoons Minced garlic
- 1 heaping tablespoon Tomato paste
- 2 tablespoons Gochujang ref note 1
- ½ cup Heavy cream
- 1 teaspoon Soy sauce
- ⅓ cup Grated parmesan
Instructions
- Cook pasta as per package instruction. Make sure you salt water well. Reserve 1 cup of pasta cooking water.
- In a large 10 inch - 12 inch skillet, melt butter. Saute minced garlic on low heat for 30 seconds until fragrant. Add tomato paste and gochujang. Saute on low hot for another 30 seconds.
- Add reserved pasta cooking water, cream and soy sauce. Give everything a good mix.
- Keeping the flame low, add cooked pasta and grated parmesan. Toss well to coat pasta. Let the sauce simmer for another 30 seconds. Finish it off chopped parsley if you wish.
- Serve it hot.
Notes
- If you are not used to gochujang and its flavour, start with 1 tablespoons and if the flavor is not too intense you can increase to 2 tablespoons.
Nutrition
Serving: 1serving | Calories: 548kcal | Carbohydrates: 64g | Protein: 15g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 314mg | Potassium: 333mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1015IU | Vitamin C: 4mg | Calcium: 151mg | Iron: 1mg