Gochujang Pasta Recipe Kit Recipe

Name: Gochujang Pasta Recipe Kit
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store; 1 Piece Red Bell Pepper, 1pcs | Gopuff; 100 G Jumbo Garlic 100g; 500 G Rummo Spaghetti Pasta 500g; 250 G Sempio Gochujang; NaN Filippo Berio Classico Pure Olive Oil; 90G Natoora Baby King Oyster Mushrooms; 165 Ml Tropical Sun Coconut Milk Mini; 500 Ml Haday Signature Dark Soy Sauce, 500Ml

Fusion cuisine · 1155 calories

About this recipe

Spice up your pasta night with our Gochujang Pasta Recipe Kit, a bold fusion of Korean and Italian flavors! This kit includes everything you need to create a creamy, savory, and slightly spicy pasta dish featuring gochujang, a Korean chili paste, paired with fresh veggies, aromatic garlic, and a rich sauce made with heavy cream or coconut milk. Perfect for a quick weeknight dinner or a unique meal to impress your guests, this recipe is easy to follow and ready in under 30 minutes. Order Now on the AnyFeast website or app and bring a taste of global cuisine to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
1 Piece Red Bell Pepper, 1pcs | Gopuff
100 G Jumbo Garlic 100g
500 G Rummo Spaghetti Pasta 500g
250 G Sempio Gochujang
NaN Filippo Berio Classico Pure Olive Oil
90G Natoora Baby King Oyster Mushrooms
165 Ml Tropical Sun Coconut Milk Mini
500 Ml Haday Signature Dark Soy Sauce, 500Ml

Instructions

1.Cook the pasta according to package instructions until al dente. Drain and set aside.
2.Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
3.Add the red bell pepper and baby king oyster mushrooms to the skillet. Cook until they are tender and starting to caramelize, about 5-7 minutes.
4.Stir in the gochujang, dark soy sauce, and light soft brown sugar. Cook for 1-2 minutes until the gochujang is well incorporated. Pour in the vegetable broth and bring to a simmer. Cook for another 3-4 minutes.
5.Reduce heat to low and stir in the coconut milk. Simmer for 2-3 minutes until the sauce is smooth and slightly thickened. If using Parmesan cheese, stir it in until melted and combined.
6.Add the cooked pasta to the sauce and toss to coat evenly. Cook for another 1-2 minutes until heated through. Serve: Garnish with sliced green onions, roasted & salted sunflower seeds, and fresh cilantro. Serve hot.