Do you want a healthier alternative to heavy cream in your spicy and creamy pasta dishes? Try this delicious and simple recipe for Gochujang Pasta Without Cream! Combining classic Italian flavors with Korean gochujang paste!
- What is gochujang pasta?
- Step-by-step photo instructions
- Tips and variations
- Serving & storage suggestions
- Other Recipes
Gochujang pasta without cream is a delicious and spicy alternative to traditional pasta dishes. The heat of the gochujang paste adds a nice kick to the dish, while the absence of cream keeps it light and refreshing. One of my favorite fusion dishes to make it at home.
What Is Gochujang Pasta?
Gochujang pasta is a fusion dish that combines Korean and Italian flavors. This spicy and delicious pasta dish is made with gochujang, a Korean fermented chili paste. What sets gochujang apart is its versatility, as it pairs well with rice, pasta, and pretty much anything else. It’s one of my go-to ingredients for flavoring my dishes.
#Pasta: Spaghetti or any pasta of your choice
#Vegetables: Onion, tomato, garlic, cilantro and green pepper.
#Seasoning: Salt and pepper, to taste
#Oil: Oilve oil or any vegetable oil of your choice.
#Water to boil pasta
Note: It’s important to be mindful of the amount of salt you add, as Gochujang paste already contains salt. Adding too much salt can make the dish overly salty.
Step-By-Step Photo Instructions
#1. Boil your choice of pasta for 10 minutes on medium-high heat. Drain and rinse with cold water. Add half a tablespoon of oil to the pasta to prevent sticking, and set it aside.
Note: Save either 1/2 or 1 cup of pasta water for later use.
#2. Heat up oil in a pan on medium heat. Add minced garlic for a few minutes.
#3. Then add chopped onion and cook until onions are translucent.
#4. Next, add diced tomatoes and cook until they become mushy.
#5. Add green pepper and cook it for 2 minutes.
#6. Add gochujang to the pan and mix everything well. Then, add 1/2 cup of water (pasta water) and stir until the gochujang has dissolved and the sauce is well combined.
#7. Add the boiled spaghetti into the pan with the sauce to ensure it’s evenly coated. Season with salt and pepper to taste. Cook it for 2-3 mins.
#8. Finally, garnish with chopped green onions and serve hot.
Tips and Variations
- You can adjust the amount of gochujang to make the dish more or less spicy according to your preference.
- You can add vegetables like peas, carrots, zucchini, or mushrooms to the dish to make it more nutritious.
- You can add your favorite proteins, such as tofu, egg, or chicken, to make it even more delicious.
- If you want to make the dish gluten-free, you can use gluten-free spaghetti.
Serving & Storage Suggestions
- This spicy fusion pasta dish is perfect for a weeknight dinner.
- You can serve it with a side salad or garlic bread to make it a complete meal.
- You can store pasta in an airtight container in the refrigerator for up to three days. To reheat it, use a pan and add some water to prevent it from drying.
Here are some additional recipes that you may want to consider trying out.
- Easy Creamy Vegetable Curry (Mixed Vegetables Coconut Curry)
- Wai Wai Noodles Fry Recipe (Quick & Simple)
- Simple Homemade Kimchi With Regular Cabbage (7 Ingredients)
- Wai Wai Sadeko : A Flavorful Nepalese Snack
This Gochujang Pasta without cream recipe is perfect for anyone who loves fusion dishes. The recipe is simple to follow and can be customized to suit your tastes.
Enjoy this delicious pasta, and remember to share your comments below or give us a five-star rating if you liked it!
Happy cooking 🙂
Simple Gochujang Pasta Without Cream
- 0.5 lb spaghetti or any pasta of your choice
- 1 cup diced onion
- 1 cup diced tomatoes
- ½ cup chopped green onions
- 1 cup green pepper
- 3 cloves of garlic- minced
- 1 ½ tbsp olive oil
- salt as per taste
- pepper as per taste
- 1½ tbsp gochujang paste
- 12 cups water to boil pasta.
- Boil your choice of pasta for 10 minutes on medium-high heat. Once cooked, drain and rinse with cold water. Add half a tablespoon of oil to the pasta to prevent sticking, and set it aside.
- Heat olive oil in a large pan over medium heat. Add minced garlic for a few minutes.
- Then add chopped onion and cook until onions are translucent.
- Next, add diced tomatoes and cook until they become mushy.
- Add green pepper and cook it for 2 minutes.
- Add gochujang to the pan and mix everything well. Then, add 1/2 cup of water (pasta water) and stir until the gochujang has dissolved and the sauce is well combined.
- Add the boiled spaghetti into the pan with the sauce to ensure it's evenly coated. Season with salt and pepper to taste. Cook it for 2-3 mins.
- Garnish with chopped green onions and serve hot.
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!