let's make my favorite comfort food, with tender shell pasta, silky, spicy gochujang sauce, and creamy cheddar.
Gochujang Pasta is like an Italian-Korean mashup of the absolute best of both worlds — tender al dente shell pasta slathered in a creamy, umami-rich sauce that ticks all the flavor boxes: garlicky, cheesy, smokey, tangy, and a bit spicy.
Gochujang is a Korean fermented red chili paste, a.k.a the flavor bomb of this recipe. If you can't find gochujang at your local market, don't worry! You can easily make your own using a blend of:
• pitted Medjool dates
• red pepper powder (or chili/paprika powder)
• soy sauce
• apple cider vinegar
• tomato paste
• onion + garlic powder
• water to thin.
"A bit spicy, a bit tangy, SO good."
MAKING THE “CREAM”
The secret to making the creamiest pasta sauce without actual heavy cream is reserved pasta cooking water and cottage cheese (or Greek yogurt)!
All you have to do is add the cottage cheese and pasta water to a food processor or blender along with a splash of almond milk and blend until completely smooth. Et voila: a healthier "heavy cream!"
Why should you try this mac n' cheese?
*QUICK & minimal effort - with simple ingredients and ready to eat in less than 15 minutes!
*Perfect texture - cheesy, velvety sauce paired with tender, al dente shell noodles.
*Packed with flavor – The creamy gochujang sauce gives a smokey, sweet, and spicy flavor, while the added garlic, cheese, roasted peppers, and fresh parsley kick things up a notch.
If you tried this recipe and loved it, drop by down below and let me know with a rating and comment! Feel free to also leave any questions or suggestions and I’ll get right back to you <3
Gochujang Mac n' Cheese
Ingredients:
Mac n' Cheese
4 - 6 oz pasta (Banza shells)
1 tablespoon olive oil
3 cloves garlic, minced
Roasted red peppers (diced)
2 tbsp gochujang
1/2 cup cheddar + mozzarella
Salt, pepper to taste
1/2 tsp garlic + onion powder
1/2 tsp red pepper flakes
1/2 tsp paprika
Fresh parsley
CREAM:
80g 2% cottage cheese OR nonfat plain Greek yogurt
1 tbsp lemon juice
1/4 c almond milk
1/4 c reserved pasta water
1/2 tsp salt, pinch pepper
(Serves 2)
Method:
1. In a saucepan, add 2 cups of salted water and set to boil (you'll use this to cook whatever pasta you choose).
2. Heat a deep skillet over medium heat and add olive oil and minced garlic. Saute about 2 to 3 minutes, or until garlic is lovely and fragrant. You should be able to add your pasta to the other pot and begin cooking at this point. Cook it according to package directions.
3. To the skillet with garlic, add the diced red peppers, gochujang, tomato paste, and spices. Mix together, cook 1 minute, and add 1 tbsp of water.
4. Add the cottage cheese (or yogurt) to a blender with 1/4 c salted pasta water, pepper, salt, lemon, and milk. Pulse until smooth and pour into the skillet over the spiced garlic, pepper mixture. Stir until combined.
5. Drain your cooked pasta and pour it into the gochujang cream sauce. Gently toss to combine and coat all the noodles. Top with as much cheese as you like, cover with a lid, and cook over medium about 2-3 minutes to get the cheese all nice and gooey.
6. Serve mac n' cheese in bowls with some fresh parsley and enjoy!
*Nutritional values may vary based on what you use.
Calories (1 serving) | Carbohydrates (g) | Fat (g) | Protein (g) |
357 | 45 | 12 | 22 |
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