Creamy Gochujang Pasta

Front angle view on a bowl of gochujang pasta topped with green onion and black pepper.

5 from 2 votes

This quick and easy vegan pasta recipe is SO flavorful, thanks to gochujang paste! All done within 20 minutes and completely dairy-free, the pasta sauce is ultra creamy, rich and VERY simple to make. Feel free to make it more or less spicy depending on your taste.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, korean-inspired

Keyword: creamy pasta, gochujang, vegan pasta, vegetarian pasta

Servings: servings

Calories: 468kcal

Author: Jessica Laroche

Ingredients

½ lb pasta of your choice cooked al dente, I used whole wheat linguini
4 green onions sliced
4 cloves of garlic crushed
2-3 tbsp korean chili paste (Gochujang)
1 tbsp tomato paste
3 tbsp nutritional yeast
15.5 oz coconut milk low or full-fat
salt to your taste

Instructions

Cook the pasta all dente. Keep some cooking pasta water to use to thin the sauce, if needed. Then, drain well.
While the pasta is cooking, make the sauce. Start by warming a large non-stick pan with a little oil (optional). Then, add the green onions, garlic and a pinch of salt and cook for about 1-2 minutes stirring constantly so the garlic doesn't burn.
Then, add the gochujang paste, tomato paste, nutritional yeast and stir well to cover the green onions. Cook for about 30-60 seconds and then, pour the coconut milk over and stir to combine. Bring the sauce to a simmer and cook for about 5 minutes stirring often.
Taste to adjust salt and add more gochujang paste if you want it to be spicier. Also, add some pasta cooking water if you need to loosen up the sauce.
Stir in the cooked pasta, toss and serve right away with more green onions and ground black pepper.

Video

Notes

Make sure you have everything ready-to-go before starting the recipe. I recommend starting the sauce once the pasta is halfway done (you don't want to keep simmering the coconut milk for too long) and also, be sure to chop and even open your can of coconut milk before starting the sauce, it will go fast!
Keep leftovers in an air-tight container for up to 3 days. To reheat, use the stove or the microwave and add a splash of water to loosen up the sauce as needed.
To boost your meal with more protein, then pair with some tofu, tempeh, lentils or chickpeas.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition