Creamy Gochujang Pasta with Chicken
Save Recipe
Dive into a bowl of Creamy Gochujang Pasta with chicken, where the boldness of gochujang meets a luscious, velvety sauce. This gochujang tomato pasta offers a unique twist with a hint of spice and a satisfying creamy texture without the heavy cream.Note - ingredients can be approximate.
Equipment
Ingredients
Gochujang Pasta Sauce
- 170 g (½ cups) MILD gochujang paste, or ¼ cup spicy, See Note 1
- 2 tablespoon tomato paste
- 400 ml (1 ½ cups) milk, subs note 2
- 4 cloves garlic, fresh recommended
- 1 tablespoon lime juice, approx.½ lime.
- 2 tablespoon soy sauce
Chicken Pasta
- 1 tablespoon extra virgin olive oil
- 500 g (1 lb) chicken breast, approx.2
- 2 tablespoon cornflour
- 500 g (1 lb) pasta , of choice, approx.5 cups
- 1 brown onion,
- 1 zucchini,
- 250 g (9 oz) baby spinach, approx.4 cups, packed
Instructions
Prepare
- Halve 1 zucchini lengthways, then slice (so it's half moon shaped moon shaped). Set aside.Dice: 1 brown onion and mince 4 cloves garlic. Set aside.
- Dice 500 g (1 lb) chicken breast into approx. 1 inch pieces then add to a large bowl with 2 tbsp cornflour. Toss to coat and set aside for at least 10 minutes.
- Add 170 g (½ cups) MILD gochujang paste, 2 tbsp tomato paste, 400 ml (1 ½ cups) milk, 1 tbsp lime juice, 2 tbsp soy sauce to a small bowl and mix together. Set aside.
Cook
- Cook 500 g (1 lb) pasta as per packet instructions (minus 1 minute or 3 minutes if meal prepping), reserve ¼ cup pasta water and add to the pasta sauce. Drain and rinse with cold water immediately (this prevents the pasta from sticking together).note - if planning to freeze, cook pasta only for half the time.
- Add half of the 1 tbsp extra virgin olive oil to the pan over medium-high heat and add 500 g (1 lb) chicken breast. Cook until the outside has turned white (it doesn't have to cook through at this stage). Set aside.
- Add remaining olive oil to a large pan over medium-high heat and cook 1 brown onion (approx. 2 minutes). Then add 1 zucchini and minced 4 cloves garlic Cook until lightly browned (approx. another 3 minutes). Add 500 g (1 lb) chicken breast back in.
- Add pasta sauce to the mixture, stir until combined and allow it to come to a slight boil. Once bubbling, decrease the heat and simmer until thickened (approx. 5 minutes). Stirring occasionally.
Finish
- Add 250 g (9 oz) baby spinach and pasta (if eating immediately, recommend keeping separate for meal rpepping). Mix until combined and spinach is wilted (no need to wilt fully if meal prepping).
- Serve with optional toppings e.g. spring onion, parmesan, chopped nuts.
Video
Notes
Note 1 - Gochujang Paste
This will be a mild spice level, increase or decrease depending on preferences and supplement with tomato paste (or decrease the tomato paste).
Note 2 - Milk
I will use either dairy milk or soy milk for this recipe. Soy milk mimics dairy milk the closest out of all the plant-based milks (which are sometimes more watery and don't have the same creamy texture).
Note 3 - Garlic
I do recommend fresh garlic and ginger if you can as it is a lot more flavourful with less preservatives than what comes pre-crushed in a jar. If you do use jar amounts, double the quantity I have provided in the recipe.
If you're sensitive to the flavour, omit (it just won't taste quite as flavourful)
Storing
Store in refrigerator for up to 4 days.
Reheating
Add a splash of soy milk or water and only mix after microwaving for 1 minute. Repeat until heated through (approx. 3 minutes)
Freezing
Freeze for up to 6 months.
Nutrition
Calories: 612kcalCarbohydrates: 89gProtein: 40gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 74mgSodium: 650mgPotassium: 1224mgFiber: 5gSugar: 10gVitamin A: 5030IUVitamin C: 27mgCalcium: 197mgIron: 4mg
Tried this recipe?Please consider Leaving a Review!
