Equipment
Ingredients
Pasta
- 0.3 lb spaghetti or any pasta of your choice.
Vegetables
- ⅓ cup chopped onion
- ½ cup chopped tomato
- 2 cloves garlic, minced
- ¼ cup chopped cilantro
Gochujang
- 1½ tbsp gochujang paste
Cream
- ½ cup cream (light/heavy cream)
Seasonings
- black pepper to taste
- salt to taste
- ½ tsp red chili flakes or paprika
Butter
- 1 tbsp butter or oil
Water
- 12 cups water (Boil pasta)
- ½ cup water for sauce
Instructions
- Boil pasta for 10-12minutes. Once cooked, strain and set it aside.0.3 lb spaghetti or any pasta of your choice., 12 cups water (Boil pasta)
- Place the butter in a skillet and heat it until it melts.1 tbsp butter or oil
- Immediately after the butter melts, add garlic and cook for 1-2 minutes, until fragrant.2 cloves garlic, minced
- In the next step, add the chopped onion and stir until it is combined.⅓ cup chopped onion
- Saute it for 2-3 mins until softened.
- Then add tomatoes and cook until tomatoes are mushy.½ cup chopped tomato
- Add pepper flakes, pepper, and gochujang paste. Combine everything well.1½ tbsp gochujang paste, ½ tsp red chili flakes or paprika, black pepper to taste
- Add the cream and water to the skillet. Stir well to combine with the gochujang paste. Stir occasionally while cooking until the sauce has thickened. Cook for 5-7 minutes on low heat.½ cup cream (light/heavy cream), ½ cup water for sauce
- Next, add pasta to the skillet. Toss well to coat the pasta evenly with the creamy gochujang sauce.
- Season with salt to taste. Serve the pasta hot, garnished with fresh chopped cilantro or green onions.¼ cup chopped cilantro, salt to taste
Video
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 545kcal | Carbohydrates: 62g | Protein: 12g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 238mg | Potassium: 438mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1.428IU | Vitamin C: 11mg | Calcium: 135mg | Iron: 2mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!