Creamy, spicy, gochujang spaghetti is a satisfying, one-pot dinner. This gochujang pasta is totally addictive!
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Have you had gochujang before? This Korean chili paste is spicy-sweet-savory and super addictive. It's used in all kind of dishes, like soups and stews to wings. And it's delicious in this gochujang spaghetti!
This is a bit of an offbeat use of gochujang. If you're looking for a more authentic, Korean recipe that uses gochujang paste, try the rice paper tteokbokki from The Korean Vegan.
Ingredients and substitutions
Here's what you need to make gochujang pasta:
- olive oil - This is for the sauté. You can water fry, if you want this to be oil-free.
- garlic and onion - These bring those good, umami flavors to the sauce/
- red bell pepper - I wanted this to be veggie-packed! Feel free to use about a cup of sliced veggies of your choice instead of bell pepper.
- gochujang - This chili paste is key to this spaghetti's sweet heat.
- spaghetti - You can use fettuccine or other pasta that cooks in around the same amount of time.
- vegetable broth - This is the liquid that makes your sauce and cooks your pasta. You can use water, if you want to reduce the sodium in this recipe.
- cashew cream - Blend the cashews in ⅓ cup water until completely smooth. You don't need raw cashews or to soak them first. Instead, just blend a few times until your mixture is creamy.
- salt and lime juice - After the sauce comes together, you'll use salt and lime juice to adjust the flavor, as needed. That will depend on how much gochujang paste you used and your personal tastes.\
- fresh spinach - Like the bell peppers, you can sub with other veggies, like baby kale or thawed, frozen spinach. If you use frozen spinach, remember that fresh spinach cooks down quite a bit. Use just one cup of frozen instead of three cups fresh.
How to make gochujang spaghetti
Heat the oil in a large, deep skillet on medium-high heat, and saute the garlic, onion, and bell pepper with a good pinch of salt. Cook until the onions start to turn golden on some of the edges.
Mix in the gochujang paste for just a minute, then add the vegetable broth to the pan, stirring until the paste is dissolved in the broth.
Add the spaghetti, pressing the spaghetti into the liquid and spreading it out as much as possible in the pan.
Cover the skillet, bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes or until the pasta is tender (see the cooking time on your pasta's package for how long to cook to al dente). Make sure to stir the pasta after 5 minutes to prevent sticking.
Remove the lid, reduce the heat to low, and add the cashew cream to the gochujang pasta, stirring to combine. Taste the sauce and add salt and lime juice, as needed, to taste.
Stir in the greens, mixing until they wilt.
Taste and adjust the seasoning, as needed. Serve gochujang spaghetti immediately, topped with red pepper flakes.
Helpful tips
- Using the right pan is essential to this recipe! You want a large frying pan with high sides. This is the pan I use.
- Make sure to press the spaghetti into the liquid well and stir once during cooking, so it won't stick together.
- When you stir the pasta, add a splash of hot water, if the pan is drying up too fast. You don't need a ton of liquid, though. As long as all of the pasta is submerged, you're good.
Storage directions
Leftover gochujang spaghetti will keep for three to four days in a covered container in the refrigerator. Reheat on the stovetop with a splash of water or in the microwave.
Frequently asked questions
Gochujang is a spicy-sweet Korean red chili paste.
Cooking one-pot pasta does require a bit of finesse. You want to be sure that you push the pasta into the liquid in the pan, spreading it out as much as possible. It's also important to stir halfway through cooking to prevent sticking.
More vegan one-pot pasta recipes
📖 Recipe
One-Pot Gochujang Spaghetti
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic - minced
- 1 cup sliced sweet onion
- 1 red bell pepper - sliced thin
- 3-4 tablespoons gochujang paste - use more or less, depending on how spicy you want
- 8 ounces spaghetti
- 2 ½ cups vegetable broth - or water
- ½ cup cashews - blended in ⅓ cup water until completely smooth
- salt - to taste
- lime juice - to taste
- 6 cups fresh spinach - or other quick-wilting greens, like baby kale
Instructions
- Heat the oil in a large, deep skillet on medium-high heat, and saute the garlic, onion, and bell pepper and a good pinch of salt. Cook until the onions start to turn golden on some of the edges.
- Mix in the gochujang paste and toss with the veggies for just a minute, then add the vegetable broth to the pan, stirring until the paste is dissolved in the broth.
- Add the spaghetti, pressing the spaghetti into the liquid and spreading it out as much as possible in the pan.
- Cover the skillet, bring the mixture to a boil, then reduce the heat to medium-low and simmer for 8-12 minutes or until the pasta is tender (see the cooking time on your pasta's package for how long to cook to al dente). Make sure to stir the pasta after 5 minutes to prevent sticking. How long it needs to cook will depend on the spaghetti you're using as well as your stove and pan.
- Remove the lid, reduce the heat to low, and add the cashew cream, stirring to combine. Add salt and lime juice to taste at this point. Stir in the greens, mixing until they wilt.
- Taste and adjust the seasoning, as needed. Serve immediately, topped with red pepper flakes.
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