Description
This One-Pot Spicy Gochujang Alfredo Pasta is a creamy and flavorful fusion dish that combines the rich, classic taste of Alfredo with the spicy kick of Korean gochujang. Using just one pot, this recipe makes a quick, comforting meal perfect for weeknights. The pasta is cooked right in the sauce, which includes garlic, cream, broth, and Parmesan cheese, with baby spinach added for freshness and lemon juice for a bright finish. Garnished with green onions and sesame seeds, this dish offers a unique twist on creamy pasta with an Asian-inspired heat.
Ingredients
Scale
Pasta and Sauce
- 12 oz fettuccine or linguine pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons gochujang (Korean chili paste)
- 2 cups heavy cream
- 1 1/2 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
Vegetables and Garnish
- 2 cups baby spinach
- Juice of 1/2 lemon
- Chopped green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Heat the Oil and Garlic: In a large, deep skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, taking care not to brown the garlic.
- Add Gochujang: Stir in 2 tablespoons of gochujang paste and cook for another 30 seconds to release its flavor and aromas into the oil.
- Add Liquids and Seasonings: Pour in 2 cups of heavy cream, 1 1/2 cups of chicken or vegetable broth, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/2 teaspoon black pepper. Stir well to combine all ingredients. Bring the mixture to a gentle simmer.
- Cook the Pasta: Add the uncooked 12 ounces of fettuccine or linguine pasta to the pot. Stir to coat the pasta evenly with the sauce. Cover the pot and cook for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the sauce has thickened.
- Finish with Cheese and Spinach: Reduce heat to low. Stir in 1/2 cup grated Parmesan cheese, 2 cups of baby spinach, and the juice of half a lemon. Cook for 1 to 2 minutes until the spinach wilts and the sauce becomes creamy and well combined.
- Adjust Seasoning and Serve: Taste and add red pepper flakes if you want extra heat. Serve the pasta hot, garnished with chopped green onions and sesame seeds for added texture and flavor.
Notes
- Add cooked chicken, shrimp, or tofu to boost protein content.
- For a lighter version, substitute half-and-half for heavy cream to reduce fat.
- Use vegetable broth and omit any meat additions to keep the dish vegetarian.
- Stir occasionally while cooking to prevent pasta from sticking to the pan.
- Adjust gochujang quantity based on your desired spice level.
Nutrition
- Serving Size: 1.5 cups
- Calories: 540
- Sugar: 4g
- Sodium: 690mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 90mg
