Description
This creamy and spicy Gochujang Pasta combines the rich flavors of gochujang paste and cream cheese with perfectly cooked rigatoni for a comforting, flavorful meal that’s quick to prepare.
Ingredients
Units
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Ingredients
- 1 tbsp olive oil
- 4 garlic cloves (, minced)
- 4 cups (1lt) water ( (or as needed))
- 1 beef stock cube (crumbled)
- 1 tsp salt
- 9 oz (260g) rigatoni (or your choice of pasta )
- 2 tbsp gochujang paste (, or more to taste)
- 7 oz (200g) cream cheese ( full-fat )
- 4 tbsp grated Parmesan (, plus extra to serve)
- 1 tsp dried parsley
- 2 spring onions (, green parts only, finely sliced)
- Pinch red pepper flakes (to serve)
- Freshly ground black pepper
Instructions
- Step 1: Heat the oil in a pan and pan fry the minced garlic over low heat, stirring, until it is fragrant. Add hot water, a crumbled stock cube and salt and bring to a boil.
- Step 2: Stir in the pasta and cook for five minutes. Use a ladle to transfer some of the pasta water to a bowl. Stir in the Gochujang paste to dilute it slightly and stir some into the boiling pasta.
- Step 3: Cook the pasta until is is al dente, stirring occasionally to avoid sticking, and most of the liquid has been absorbed. If there’s a lot then drain the pasta but reserve some of the pasta water.
- Step 4: Stir the cream cheese in with the spicy paste to combine. Gradually stir into the pasta on the lowest heat setting. You will need to taste as you go and build on the spicyness. The pasta should now be super creamy and saucy. If not then stir in some of the pasta water.
- Step 5: Turn the heat off and stir in the Parmesan and dried parsley. Taste and season with black pepper. Top with the finely diced spring onions andred pepper flakes. Serve immediately with an extra sprinkling of grated cheese.
