Gochujang Pasta with Charred Broccoli
Korean chili heat meets Italian pasta in this one-pan dinner. Gochujang, garlic, and sesame oil coat tender noodles and crispy broccoli for a quick, craveable meal.
- Total time
- 25 min
- Servings
- 2
- Calories
- 410
- Protein
- 12g
Ingredients
- 8 oz spaghetti or linguine
- 3 cups broccoli, cut into bite-sized florets
- 3 tbsp gochujang (Korean red chili paste)
- 3 cloves garlic, minced
- 2 tbsp sesame oil
- 2 tbsp olive oil
- 1 to taste salt and pepper to taste
Instructions
- 1
Boil salted water in a large pot. Add pasta and cook until al dente, ~9 minutes.
- 2
While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- 3
Add broccoli florets. Cook, stirring occasionally, until charred and fork-tender, ~6 minutes.
- 4
Push broccoli to the side. Add garlic to the empty space and cook until fragrant, ~30 seconds.
- 5
Add gochujang and sesame oil. Stir constantly until the paste breaks down and coats the broccoli, ~1 minute.
- 6
Drain pasta, reserving 1/2 cup cooking water. Add pasta to the skillet.
- 7
Toss pasta and broccoli together, adding cooking water a splash at a time until sauce coats everything.
- 8
Season with salt and pepper. Serve immediately.
Tools you’ll need
- large pot
- large skillet (12-inch)
- colander
- tongs or large spoon
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