One Pan Gochujang Pasta
One Pan Gochujang Pasta
Ingredients
- 1 tablespoon vegetable oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons gochujang
- 1 tablespoon tomato paste
- 8 ounces dry pasta, long strands like spaghetti or linguine
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup heavy cream
- 3 cups chicken stock
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons chives, chopped, for garnish
Instructions
- 1
Heat the vegetable oil in a deep pan with a lid over medium heat.
⏱️ 1 min
- 2
Add the diced onion to the pan and sauté until softened, about 3-4 minutes.
⏱️ 4 min
- 3
Add the minced garlic to the pan and cook for another minute until fragrant.
⏱️ 1 min
- 4
Stir in the gochujang and tomato paste, cooking for 1 minute to deepen their flavors.
⏱️ 1 min
- 5
Place the dry pasta strands into the pan. Add the shredded Parmesan cheese and pour in the heavy cream.
⏱️ 2 min
- 6
Pour the chicken stock over all the ingredients, ensuring the pasta is mostly submerged. Bring the liquid to a gentle simmer.
⏱️ 2 min
- 7
Cover the pan with its lid and reduce the heat to low. Cook for 10-12 minutes, or until the pasta is tender and the sauce has thickened to a creamy, orange consistency. Stir occasionally to prevent sticking.
⏱️ 12 min
- 8
Remove the lid. Season the pasta with salt and black pepper to taste. Stir thoroughly to combine all ingredients and ensure the sauce is evenly distributed.
⏱️ 2 min
- 9
Garnish generously with chopped chives before serving directly from the pan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Gochujang Pasta
- 1 tablespoon vegetable oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons gochujang
- 1 tablespoon tomato paste
- 8 ounces dry pasta, long strands like spaghetti or linguine
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup heavy cream
- 3 cups chicken stock
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons chives, chopped, for garnish
Instructions
- 1
Heat the vegetable oil in a deep pan with a lid over medium heat.
⏱️ 1 min - 2
Add the diced onion to the pan and sauté until softened, about 3-4 minutes.
⏱️ 4 min - 3
Add the minced garlic to the pan and cook for another minute until fragrant.
⏱️ 1 min - 4
Stir in the gochujang and tomato paste, cooking for 1 minute to deepen their flavors.
⏱️ 1 min - 5
Place the dry pasta strands into the pan. Add the shredded Parmesan cheese and pour in the heavy cream.
⏱️ 2 min - 6
Pour the chicken stock over all the ingredients, ensuring the pasta is mostly submerged. Bring the liquid to a gentle simmer.
⏱️ 2 min - 7
Cover the pan with its lid and reduce the heat to low. Cook for 10-12 minutes, or until the pasta is tender and the sauce has thickened to a creamy, orange consistency. Stir occasionally to prevent sticking.
⏱️ 12 min - 8
Remove the lid. Season the pasta with salt and black pepper to taste. Stir thoroughly to combine all ingredients and ensure the sauce is evenly distributed.
⏱️ 2 min - 9
Garnish generously with chopped chives before serving directly from the pan.
⏱️ 1 min