Ingredients
Pasta
- 0.5 lb spaghetti or any pasta of your choice
Vegetables
- 1 cup diced onion
- 1 cup diced tomatoes
- ½ cup chopped green onions
- 1 cup green pepper
- 3 cloves of garlic- minced
Oil
- 1 ½ tbsp olive oil
Seasonings
- salt as per taste
- pepper as per taste
Gochujang
- 1½ tbsp gochujang paste
Water
- 12 cups water to boil pasta.
- ½ cup pasta water
Instructions
- Boil your choice of pasta for 10 minutes on medium-high heat. Once cooked, drain and rinse with cold water. Add half a tablespoon of oil to the pasta to prevent sticking, and set it aside.0.5 lb spaghetti or any pasta of your choice, 12 cups water to boil pasta.
- Heat olive oil in a large pan over medium heat.1 ½ tbsp olive oil
- Add minced garlic for a few minutes.3 cloves of garlic- minced
- Then add chopped onion and cook until onions are translucent.1 cup diced onion
- Next, add diced tomatoes and cook until they become mushy.1 cup diced tomatoes
- Add green pepper and cook it for 2 minutes.1 cup green pepper
- Add gochujang to the pan and mix everything well. Then, add water (pasta water) and stir until the gochujang has dissolved and the sauce is well combined.1½ tbsp gochujang paste, ½ cup pasta water
- Add the boiled spaghetti into the pan with the sauce to ensure it's evenly coated. Season with salt and pepper to taste. Cook it for 2-3 mins.salt as per taste, pepper as per taste
- Garnish with chopped green onions and serve hot.½ cup chopped green onions
Video
Notes
#. It's important to be mindful of the amount of salt you add, as Gochujang paste already contains salt. Adding too much salt can make the dish overly salty.
# You can save either 1/2 or 1 cup of pasta water for later use.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 604kcal | Carbohydrates: 106g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 105mg | Potassium: 845mg | Fiber: 8g | Sugar: 13g | Vitamin A: 691IU | Vitamin C: 84mg | Calcium: 154mg | Iron: 4mg
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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!