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Gochujang Pasta Recipe

Gochujang Pasta (10-mins)

This gochujang pasta recipe is a Korean-Italian fusion dish combining pasta and gochujang (Korean red pepper paste)!
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Course: Main Course
Cuisine: Italian, Korean
Keyword: gochujang, pasta
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Calories: 383kcal


  • Large Pot to cook pasta
  • Large Pan to cook gochujang sauce
  • Spatula
  • Measuring cups and spoons
  • Strainer or tongs


  • 2 tbsp gochujang less or more depending on spice preference
  • 2 servings pasta save around 1/2 cup pasta water after done cooking
  • 1 tbsp olive oil
  • 1 tbsp flour
  • 1 cup oat milk or alternative that's unsweetened
  • 1 tbsp garlic minced
  • 2 tbsp tomato paste


  • In a large pot, bring plenty of water to a boil and cook pasta al dente according to instructions.
  • Heat oil on a large non-stick pan on medium high heat and then stir in your flour. Stir until a smooth paste forms (called a roux).
  • Slowly pour in oat milk (or preferred alternative) while stirring constantly, using a spatula or whisk to get rid of any clumps, if necessary. Stir until all the milk has been added and the consistency becomes a bit thicker, like cream.
  • Add in minced garlic, tomato paste and gochujang (based on your preferred spice level) and stir until well-combined. Once thickened, turn heat down to low or medium-low.
  • Once pasta is cooked al dente, save around 1/2 cup of pasta water and strain your pasta. Add the pasta into the sauce and mix well.
  • Optionally, add a small amount of pasta water (as needed) and cook together for 1-2 minutes or to your liking.
  • Add salt and pepper to taste and enjoy right away! Feel free to add any other ingredients to your Gochujang Pasta!


Calories: 383kcal | Carbohydrates: 65g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 191mg | Potassium: 426mg | Fiber: 4g | Sugar: 14g | Vitamin A: 522IU | Vitamin C: 7mg | Calcium: 201mg | Iron: 3mg