Gochujang Pasta with Garlic & Greens
Spicy Korean chili paste coats silky pasta with garlic, butter, and a whisper of sesame. Tender spinach wilts in at the end for a complete one-pan dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 512
- Protein
- 16g
Ingredients
- 8 oz spaghetti or linguine
- 3 tbsp gochujang (Korean red chili paste)
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 cups fresh spinach, packed
- 1 tsp sesame oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Boil salted water in a large pot. Add pasta and cook until al dente, ~9 minutes.
- 2
Reserve 1/2 cup pasta water, then drain pasta into a colander.
- 3
Melt butter in the same pot over medium. Add garlic and cook until fragrant, ~45 seconds.
- 4
Stir in gochujang until smooth. Add 1/4 cup reserved pasta water and whisk until sauce coats the back of a spoon.
- 5
Return pasta to the pot and toss to coat evenly, adding more pasta water if needed for silky texture.
- 6
Add spinach and toss until wilted, ~30 seconds. Drizzle with sesame oil.
- 7
Season with salt and pepper. Divide between bowls and serve immediately.
Tools you’ll need
- large pot
- colander
- whisk
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