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30-Minute Creamy Gochujang Tomato Pasta

Irresistibly Good: 30-Minute Creamy Gochujang Tomato Pasta

Quick and flavorful, this 30-Minute Creamy Gochujang Tomato Pasta is a delightful weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 8 oz Fusilli Pasta Gluten-free pasta can be used as a substitute.
  • 1 tbsp Salt Essential for seasoning the cooking water.
For the Sauce
  • 2 tbsp Olive Oil Can experiment with infused oils.
  • 3 cloves Garlic, minced Fresh garlic is key for the best taste.
  • 3 tbsp Gochujang Adjust to your spice preference.
  • 1 14.5 oz can Canned Diced Tomatoes Roasted tomatoes can be used for deeper flavor.
  • 0.5 cups Heavy Cream Coconut cream can be used for a vegan alternative.
  • 0.5 cups Parmesan Cheese, shredded Nutritional yeast can be used for a dairy-free option.
  • 0.5 tsp Freshly Ground Black Pepper Optional; adjust based on your taste.
  • 2 tsp Chopped Parsley Optional garnish for freshness and color.

Equipment

  • Large pot
  • Sauté Pan
  • strainer

Method
 

Cooking Instructions
  1. In a large pot, bring salted water to a rolling boil. This enhances the pasta's flavor.
  2. Add the fusilli pasta to the boiling water and cook until al dente, typically 7-12 minutes. Strain and set aside.
  3. In a sauté pan, heat olive oil over medium heat. Add the minced garlic and sauté for about 30-60 seconds until fragrant.
  4. Stir in the gochujang and canned diced tomatoes. Allow to simmer for 1-2 minutes, then incorporate the heavy cream and Parmesan.
  5. Add the cooked pasta into the sauce, tossing gently to coat each strand.
  6. Plate the pasta and garnish with chopped parsley. Enjoy warm!

Notes

For extra flavor, add a sprinkle of Parmesan before serving. Store leftovers in an airtight container for up to 5 days.