Spice up your pasta night with this bold and flavourful gochujang pasta! Combining the rich umami of Korean gochujang with a creamy dairy-free sauce and perfectly cooked pasta, this dish is a fusion of comfort and spice. It’s quick, easy to make, and ideal for busy weeknights or when you fancy something a little different.
Gochujang Pasta Recipe – Creamy, Spicy & Easy (Ready in 20 Minutes)
This gochujang pasta recipe is a delicious fusion dish that marries the bold flavours of Korean cuisine with comforting Italian pasta. This creamy, flavourful pasta dish takes less than 20 minutes to prepare, making it perfect for busy weeknights or when you’re craving something spicy and comforting.
The sauce is made with gochujang, a sweet and spicy Korean fermented red chilli paste that gives a vibrant colour and complex taste to the sauce.
One of the best things about this dish is how quickly it comes together. While the pasta is cooking, you can prepare the sauce in just a few minutes, making this an effortless meal with maximum impact.
Serve it with finely sliced spring onion and parmesan-style cheese.
For more inspiration check out this 5 Best Homemade Pasta Sauces roundup.
🌱 MAKE IT VEGAN : To make this pasta vegan, swap the cream and parmesan for dairy-free alternative.
What Is Gochujang?
Gochujang is a Korean fermented chilli paste made from red chilli powder, glutinous rice, fermented soybeans and salt. It has a deep umami flavour with a balance of sweetness, spice and savouriness.
It’s a staple in Korean cooking and works beautifully in pasta sauces because it adds:
- Heat
- Depth
- Natural sweetness
- Fermented umami richness
Why This Gochujang Pasta Works
- Bold & Unique Flavour – The rich, spicy-savoury taste of gochujang brings a delicious twist to classic pasta. Perfect balance of heat and sweetness
- Quick & Easy – Ready in under 20 minutes, making it perfect for busy weeknights.
- Creamy & Comforting – But not heavy
- Customisable – Vegan, dairy-free, gluten-free or add veggies, protein, or extra spice to suit your taste.
Watch How To Make This Gochujang Pasta
Other Korean-inspired Recipes
How to Make Gochujang Pasta (Step-by-Step)
Ingredients
To make this gochujang pasta you will need:
- pasta
- onion
- vegetable oil
- garlic
- tomato purée
- gochujang paste
- cream of choice
- brown sugar
- soy sauce
- lemon juice
- salt
OPTIONAL TOPPINGS:
- parmesan-style cheese
- spring onions
Step 1: Cook The Pasta
Cook the pasta according to packet instructions. When done, drain well and toss in 1 Tbsp vegetable oil. Set aside.
Step 2: Make The Gochujang Sauce
Heat the remaining vegetable oil in a small saucepan. Fry the onion over medium-high heat until soft, about 6 minutes.
Add the garlic, tomato purée, gochujang paste and fry for a 30 seconds or so.
Stir in the cream. Season to taste with sugar, soy sauce, lemon juice, and salt.
Step 3: Mix & Serve The Gochujang Pasta
Mix the sauce with the pasta and reheat gently until warm.
Serve topped with Parmesan-style cheese and spring onions if desired.
Ingredient Substitutions
No cream? Use crème fraîche, soya cream or coconut milk.
Vegan? Use dairy free + nutritional yeast or vegan cashew parmesan.
Extra protein? Add crispy tofu or tempeh.
Tips for the Best Gochujang Pasta
- Use pasta cooking liquid, it helps emulsify the sauce.
- Start with 1 tbsp gochujang and build up.
- Don’t overcook garlic, bitterness ruins balance.
- Add a squeeze of lemon at the end to lift everything up.
Storing and Reheating Gochujang Pasta
Storage
If you have leftovers follow these storage tips:
- Allow the pasta to cool completely before storing.
- Place in an airtight container and refrigerate for up to 3 days.
- For longer storage, freeze portions in freezer-safe containers for up to 1 month.
Reheating
To enjoy your gochujang pasta later:
- For refrigerated pasta, reheat in a pan over medium-low heat, adding a splash of milk or cream to loosen the sauce.
- If frozen, thaw in the refrigerator overnight before reheating.
- Microwave in 30-second intervals, stirring between each, until heated through.
FAQS about Gochujang Pasta
It’s moderately spicy. You can easily adjust heat by reducing the gochujang.
Yes, use coconut cream or soya cream and nutritional yeast or my cashew parmesan instead of parmesan.
Short shapes like rigatoni or penne hold the sauce well, but spaghetti also works.
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk.
I hope you enjoy this gochujang pasta recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Gochujang Pasta
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 250 g dry pasta
- 125 g onion finely chopped
- 3 Tbsp vegetable oil divided
- 2 garlic cloves grated
- 2 Tbsp tomato purée
- 2 Tbsp gochujang paste
- 250 ml cream of choice
- 1 Tbsp brown sugar to taste
- dash of soy sauce to taste
- lemon juice to taste
- salt to taste
OPTIONAL TOPPINGS:
- parmesan-style cheese
- spring onions, sliced
Instructions
- Cook the pasta according to packet instructions. When done, drain well and toss in 1 Tbsp vegetable oil. Set aside.250 g dry pasta, 3 Tbsp vegetable oil
- In the meantime, make the gochujang sauce: heat the remaining vegetable oil in a small saucepan. Fry the onion over medium-high heat until soft, about 6 minutes.125 g onion
- Add the garlic, tomato purée, gochujang paste and fry for a 30 seconds or so.2 garlic cloves, 2 Tbsp tomato purée, 2 Tbsp gochujang paste
- Stir in the cream. Season to taste with sugar, soy sauce, lemon juice, and salt.250 ml cream of choice, 1 Tbsp brown sugar, dash of soy sauce, lemon juice, salt
- Mix the sauce with the pasta and reheat gently until warm.
- Serve topped with Parmesan-style cheese and spring onions if desired.parmesan-style cheese, spring onions, sliced
Nutrition
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