If you’ve been craving a cozy, creamy pasta with a little kick, this vegan gochujang pasta is about to become your new go-to. It’s spicy, a little smoky, and perfectly balanced by the creaminess of coconut milk. Also, it comes together in under 30 minutes - ideal for weeknights when you want something comforting without spending hours in the kitchen.
What You’ll Need
Gochujang: a Korean chili paste that brings heat, depth, and a touch of sweetness.
Coconut milk or cream: balances the spice with creaminess and richness.
Garlic & onion: the base flavors that make the sauce aromatic and savory.
Olive oil & butter: add body and silkiness to the sauce.
Fresh parsley & vegan cheese: for brightness and a little extra indulgence on top.
Prep Time
5 mins
Cook Time
20 mins
Servings
1-2
INGREDIENTS
1 serving rigatoni (or pasta of choice)
2 cloves garlic, chopped
½ white onion, chopped
2 tbsp olive oil
1 heaped tbsp gochujang (Korean chili paste)
½ cup coconut milk or cream
½ tbsp vegan butter
Fresh parsley, chopped
Vegan cheese or nutritional yeast (optional)
INSTRUCTIONS
Cook rigatoni according to package instructions. Reserve ½ cup of pasta water.
In a pan, heat olive oil and sauté garlic and onion until soft and fragrant.
Stir in gochujang and cook for 1 minute to deepen the flavor.
Pour in coconut milk and mix until smooth and creamy.
Add reserved pasta water and vegan butter, stirring until the sauce thickens slightly.
Toss in the cooked pasta until well coated.
Plate and top with fresh parsley and vegan cheese.
NOTES/TIPS
Creaminess hack: For extra-rich sauce, add a splash more coconut milk or a tiny bit more vegan butter.
