Print

Gochujang Pasta with Mushrooms, Cream, and Chives Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This flavorful Gochujang Pasta recipe combines the spicy, umami-rich Korean gochujang paste with creamy half-and-half and sautéed mushrooms for a unique fusion dish. In just 20 minutes, you can enjoy a comforting and delicious pasta featuring gluten-free paccheri or rigatoni, accented with garlic, shallots, and a touch of butter and parmesan for the perfect creamy texture and depth of flavor.

Ingredients

Pasta and Sauce

  • 8.8 oz gluten-free paccheri (or rigatoni)
  • 2-3 tbsp gochujang paste
  • 1 cup half-and-half (or heavy cream, or dairy-free creamer)
  • 1 tbsp butter

Aromatics and Vegetables

  • 1 oz garlic clove (thinly sliced, about 6 large cloves)
  • 1 oz shallot (finely chopped)
  • 10 oz white button mushrooms (or cremini, sliced)

Oils and Seasonings

  • 3 tbsp olive oil (divided)
  • 2 pinches coarse sea salt (or more to taste)

Garnish

  • Grated parmesan cheese (or cashew parmesan cheese for dairy-free)
  • Chopped chives

Instructions

  1. Boil pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package instructions. Reserve ¼ cup of the pasta water and then drain the pasta.
  2. Prepare aromatics: While the pasta cooks, thinly slice the garlic, finely chop the shallots, and slice the mushrooms to have all your aromatics ready to sauté.
  3. Preheat skillet: Heat a large 12-inch skillet over medium heat until warm. Add 2 tablespoons of olive oil, garlic, shallot, and a pinch of salt. Sauté until fragrant, about 15-20 seconds.
  4. Sauté mushrooms: Add the sliced mushrooms, remaining 1 tablespoon olive oil, and another pinch of salt to the skillet. Cook until mushrooms release their liquid and soften, about 3 minutes.
  5. Sauté gochujang paste: Push the mushrooms to the side of the pan and add the gochujang paste to the center. Sauté the paste for 10 seconds to release its aroma and deepen the flavor.
  6. Add cream: Pour in the half-and-half and stir continuously with a wooden spoon to fully incorporate the gochujang paste. Cook for about 1 minute until sauce is smooth but still slightly loose. Turn off the heat if the pasta is not ready yet to prevent over-reduction.
  7. Combine pasta with sauce: Add the drained pasta to the skillet and toss over medium heat for 30 seconds to coat evenly with the sauce.
  8. Add butter: Stir in the butter and allow it to melt completely, thickening and giving the sauce a glossy finish, about 2-3 minutes. If the sauce becomes too dry, add a splash of reserved pasta water to loosen it.
  9. Garnish and serve: Transfer the pasta to a serving dish. Sprinkle generously with grated parmesan cheese and chopped chives. Serve immediately while hot or warm for best flavor.

Notes

  • You can substitute gluten-free pasta with regular pasta if gluten is not a concern.
  • For a dairy-free version, use a plant-based creamer and cashew parmesan cheese.
  • Adjust the amount of gochujang paste to control the spice level according to your preference.
  • Reserved pasta water helps adjust the sauce consistency by adding starch and moisture.
  • Use fresh chives and parmesan for best garnishing flavor contrast.

Find it online: https://dishcooks.com/gochujang-pasta-with-mushrooms-cream-and-chives-recipe/