Creamy Gochujang Pasta [20-Minute Meal]

Creamy gochujang pasta (aka spicy pasta) is ultra-creamy, rich,100% dairy-free, and ready in 20 minutes for a delicious, satisfying, low-fuss weeknight meal!

Spicy, Slightly Sweet, Ultra Creamy Gochujang Pasta

Simple, low-budget, flavor-packed pasta recipes are great for low-fuss weekday meals to fit any mood. Craving something light and refreshing? Check out this Tuscan white bean tomato pasta. Seeking something creamy, indulgent, and with a kick? Then this TikTok-inspired, spicy gochujang pasta is a must-try. Plus, unlike many versions online, I’ve made this recipe 100% dairy-free and vegan.

Creamy gochujang pasta is a delicious dish combining al dente noodles with a creamy sauce that ditches dairy for a super rich cashew cream combined with gochujang paste, garlic, vegan parmesan, and a little lime juice. The result is an amazingly umami-rich, creamy, spicy, savory, slightly sweet, funky-flavored dish.

What Is Gochujang Paste?

Gochujang is a thick, crimson-colored, fermented Korean red chili paste typically made from red chili powder (gochu-garu), glutinous rice, fermented soybean powder, barley malt powder, and salt.

The fermentation process (usually done over several months in earthenware) gives it a funky tang and increases its sweetness for a versatile spicy, slightly sweet, slightly salty condiment popular in marinades, soups, stir-fries, pasta, and more.

In terms of spice, gochujang paste varies (usually labeled between 1-5, where 3 is moderate spice level), ranging between 1000-5000 units on the Scoville Heat Units. To put that into perspective, jalapeños are around 2500-8000.

Why You’ll Love Creamy Gochujang Pasta

1. Quick & Simple: Ready in just 20 minutes with under 10 ingredients.
2. Packed with flavor: The gochujang pasta sauce has a bold, complex flavor and a rich creaminess.
3. Diet-friendly: This creamy spicy pasta recipe is naturally gluten-free, dairy-free, egg-free, vegan, and can be made nut-free.
4. Adaptable: Tweak spice levels, swap the cashews, add veggies or protein, etc.
5. Healthy & satisfying: The cashew cream sauce is packed with protein and heart-healthy fats and makes a cozy, comforting, super satisfying, easy gochujang sauce.

The Ingredients and Substitutes

The Gochujang Pasta Sauce

• Gochujang paste: You can find this Korean red pepper paste in most Asian markets, Whole Foods, the Asian section in major grocery stores, and online. They are usually labeled with how spicy they are, from 1 to 5.

The overall flavor (including spiciness, saltiness, and sweetness) will vary between brands, so adjust the amount used/added seasonings accordingly.

• Cashews: Use raw, unsalted cashews (or sunflower seeds for a nut-free version) to create a super rich and creamy sauce base without heavy cream.

If you can’t eat nuts or seeds, try this recipe with full-fat canned coconut milk (just the cream part) or another vegan thick cream. The flavor will vary.

• Water: Water combines with the soaked cashews to make the cashew cream.
• Garlic powder: Or fresh minced garlic to sauté before step 5.
• Salt & black pepper

The Other Ingredients

• Pasta: You can use any pasta, though shapes with many ridges/grooves give sauce places to cling. I.e., fusilli, penne, rigatoni, or long noodles like linguine/ spaghetti.
• Vegan parmesan cheese: Use vegan grated parmesan or nutritional yeast for 'cheesy' flavor.
• Green onions: (scallions) To garnish. Parsley or chives should also work.
• Lime juice: The perfect finisher to brighten the flavors in this pasta recipe.

What Else Could I Add to Gochujang Pasta?

• Sugar: Just a pinch (or drizzle) of sweetener like sugar/ maple syrup will balance the flavors in this creamy, spicy pasta sauce.
• Vegetables: You can use whatever veggies you have to bulk up and add nutrients to this pasta recipe. I.e., broccoli, peas, corn, zucchini, bell peppers, eggplant, mushrooms, sugar snap peas, carrot, cauliflower, bok choy, tomatoes, etc.
• Spinach: Leafy greens like spinach or kale can be stirred in during step 5.
• Tofu: Crispy tofu is a great protein source for a more complete meal.
• Sesame seeds: To garnish. Toasted peanuts would also work.
• Sesame oil: Just a drizzle will add extra toasty, nutty depth.
• Tomato paste: Just a little adds rich depth to the creamy gochujang sauce.
• Soy sauce: Replace the salt in the recipe with soy sauce for extra umami.

How to Make Creamy Gochujang Pasta

• 1) For a super smooth cashew cream, first, soak the raw cashews in cold water overnight (for at least 8 hours) OR in boiling water for about an hour. Then drain and rinse them well.

If you have a high-speed blender, you don't HAVE to soak the nuts, though the cream won't become as smooth, and has a bit of a stronger nut flavor.

• 2) Then, cook your pasta until al dente (usually 1-2 minutes less than the package instructions state). Then drain it, reserving one cup of pasta water.  

For more flavor, cook the pasta in low-sodium vegetable stock.

• 3) Meanwhile, add the cashews, garlic powder, gochujang paste, and water to a high-speed blender. Blend until super smooth and creamy (1-2 minutes), pausing to scrape down the sides of the jug if needed.

• 4) Taste the sauce and season it with salt & pepper to taste.
• 5) Pour the gochujang sauce into the saucepan used to cook the pasta (without the pasta), allowing it to simmer and slightly thicken over medium heat for 1-2 minutes, stirring constantly. Then stir in the pasta and vegan parmesan.

• 6) Add the reserved pasta water, a little at a time, to your desired consistency. Then remove the pan from the heat and stir in the sliced green onions.

• 7) Finally, taste and adjust any of the seasonings, then serve the Gochujang spaghetti/pasta warm with an optional (but highly recommended) squeeze of fresh lime juice.

Top Recipe Tips and Notes

• Cook pasta al-dente: It will continue to cook when combined with the sauce, so cooking it al dente ensures it doesn’t turn to mush.
• Tweak to taste: After blending the cashew cream sauce, taste it and adjust any of the seasonings (including the gochujang paste) to taste.
• Reserve pasta water: This will not only help with thinning the sauce, but the starches help it cling to the noodles.  
• For added flavor depth: Gently toast the gochujang paste in a little oil or vegan butter for a minute in the pan before adding it to the sauce. Like tempering spices, this will help release maximum flavor and enhance the sweetness while slightly taming some heat.

FAQs

Serving Suggestions

Enjoy a bowl of this comforting gochujang cream pasta either alone or with a side of:

• Roasted vegetables – like broccoli, green beans, eggplant, sweet potato, etc.
• A protein – like crispy tofu/tempeh (grilled, stir-fried, baked, etc.)
• Kimchi or pickled vegetables for tang
• Vegan focaccia or warm crusty bread to dip in the sauce
• A simple side salad (in a light dressing to cut through the spicy flavor)
• Cucumber salad

Storage Information

Store: Allow the leftovers to cool, then store them in an airtight container in the refrigerator for up to 5 days. Note the pasta will continue to soak up the sauce and soften during this time, so store them separately if preferred.

Freeze: I prefer to freeze the sauce separately (for up to 3 months spread flat in a Ziplock/Stasher) from the pasta, as it may become a little gritty upon thawing and require re-blending for a few seconds.

Reheat: Use a microwave (1-2 minutes, stirring halfway) or heat it over low heat on the stovetop, stirring often. If the sauce has thickened/soaked up too much, add a splash of water or vegan milk to loosen it up.

More Easy Vegan Dinner Recipes

• Easy tempeh stir-fry
• Vegan taquitos
• Black bean vegetable tacos
• Stuffed acorn squash (with quinoa)
• Mediterranean white bean salad
• Butternut squash enchiladas
• Mandarin chicken ramen noodle salad

If you tried this creamy gochujang pasta recipe (as written or with substitutes), I’d love to know what you thought. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla