Gochujang Pasta

Craving something bold for dinner? This gochujang pasta is the answer! It has the perfect balance of spicy, savory, and slightly sweet flavors, all swirled into the dreamiest, creamiest sauce. Best of all, it’s made with 10 ingredients and ready in under 30 minutes!

Much like my gochujang noodles, you’ll have this easy gochujang pasta on the table in no time. And with so many easy ways to customize this recipe, it’s perfect for busy evenings!

Why I Love This Recipe

This gochujang pasta is everything you could want in a weeknight dinner—easy to make, big on flavor, and completely customizable! The creamy, spicy sauce starts with cashews and a dollop of gochujang paste for that signature bold, umami-rich kick.

Garlic and nutritional yeast take it to the next level, creating a perfectly savory balance that’s downright addictive. And the best part? This recipe is super adaptable!

Toss in some spinach, mushrooms, or roasted bell peppers for extra veggies, or stir in crispy tofu or your favorite plant-based protein for a heartier dish. Want more heat? Add fresh chilis or extra gochujang. Pair it with a side salad and garlic bread for the ultimate meal!

Ingredient Notes

Here’s a full breakdown of everything you’ll need for this vegan gochujang pasta recipe.

• Pasta: You can use any pasta you like here! Think spaghetti, penne, or fusilli.
• Cashews: Blended into the sauce for a creamy, rich consistency. Use raw, unsalted cashews for the best results.
• Nutritional Yeast: Adds a cheesy, nutty flavor while keeping the dish vegan. Look for nutritional yeast at your local bulk food store or healthy grocery market.
• Gochujang Paste: Provides a spicy and tangy depth of flavor. The best place to check for gochujang is at your local Asian food market.
• Maple Syrup: Balances the spice with a touch of sweetness. Use pure maple syrup.
• Soy Milk: Creates a smooth and creamy sauce. Use plain, unsweetened soy milk!
• Garlic: Fresh garlic provides a robust and aromatic foundation for the sauce, while garlic powder intensifies the garlic flavor for a more full-bodied taste.
• Red Pepper Flakes: Add an extra layer of heat to give this pasta dish a spicy kick.
• Pasta Water: Helps to bind the sauce to the pasta, adding a silky texture.

Substitutions

• Pasta: Try any whole wheat or gluten-free pasta if you’re catering to dietary restrictions. You can even use zucchini noodles or shirataki noodles for a low-carb alternative.
• Cashews: If you already have some vegan cream on hand, you can use it to taste.
• Nutritional Yeast: If you don’t have nutritional yeast, substitute it with vegan Parmesan cheese or a small amount of miso paste for a similar umami flavor.
• Gochujang Paste: There isn’t a great substitute for gochujang paste, but red chili paste and a dollop of miso paste will work in a pinch.
• Soy Milk: Soy milk is the creamiest option, but almond, oat, or cashew milk are great alternatives, depending on your preference.
• Garlic: No garlic on hand? Use an equivalent amount of onion powder instead.

How to Make

This vegan gochujang pasta recipe comes together in no time! Just follow my tips and tricks for the best results.

Preparation

Cook the pasta according to the package instructions (stir occasionally to prevent it from sticking together). Soak the cashews in the reserved water for about 10 minutes until they soften. I like to soak mine in the same blender cup I use to blend the gochujang pasta sauce.

Cooking

Step 1
Drain the pasta and rinse under cold water to stop the cooking process. Rinsing the pasta also helps to remove excess starch, preventing the dish from becoming too sticky!

Step 2
Combine the soaked cashews (and pasta water), nutritional yeast, gochujang paste, garlic, salt, and plant milk in the blender. Blend until smooth and creamy. Remember to stop and scrape down the sides a few times to ensure a silky sauce.

Step 3

Melt vegan butter in a pot on medium heat. Add garlic and let it cook for about a minute. Pour in the gochujang cream sauce and let it cook for 2-3 minutes until the sauce thickens. Next add pasta and toss everything together till the pasta is evenly coated with the sauce. Continuously stir to prevent the sauce from sticking to the bottom of the pot.

Step 4
Before serving, garnish your gochujang pasta with fresh Italian parsley, red pepper flakes, and a sprinkle of vegan Parmesan cheese.

Expert Tip

I can’t stress enough how crucial it is to soak your cashews—it’s the secret to achieving a silky-smooth sauce. For the best results, use a high-speed blender and be patient while blending.

But if your sauce turns out a little gritty, don’t worry! Simply pass it through a fine-mesh sieve before combining it with the pasta for a quick fix.

Cooking Tips

• Use High-Quality Gochujang: This dish’s flavor relies heavily on gochujang paste, so choose a high-quality brand from your local Asian food market for the best taste!
• Soak Cashews Properly: Ensure your cashews are fully softened to prevent a gritty sauce (the cashews should split easily when pinched between your fingers).
• Consistent Pasta Cooking: Cook your pasta just until al dente to prevent it from becoming mushy when mixed with the sauce.

Frequently Asked Questions

Storing & Reheating

Gochujang pasta stores quite well, making it perfect for meal prep or leftovers! Just let it cool completely before storing it.

Fridge
Store the pasta and sauce in separate airtight containers in the fridge. If kept like this, your pasta should stay fresh for up to 3 days.

Freezer
You can freeze the sauce separately in a freezer-safe container for up to 2 months. When you’re ready for more gochujang pasta, thaw it in the refrigerator overnight before reheating.

Reheating
Reheat the pasta by gently warming it on the stovetop over medium heat, adding a splash of plant milk or pasta water to restore the texture.

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