One-Pan Gochujang Pasta
Try this cozy one-pan pasta recipe featuring Mother-in-Law’s squeezable Gochujang Sauce. This bold, fermented, flavorful Korean chile sauce adds the perfect kick of heat and slight tang to this creamy pasta base. Paired with tender meatballs and hearty vegetables, this dish comes together effortlessly in one pan — a quick, easy-to-make version of the Gochujang Pasta everyone is loving.
Watch the full recipe on Instagram!
Ingredients
- Olive oil
- 2–3 cloves garlic, diced
- ½ cup purple onion, sliced
- ½ cup sliced baby Bella mushrooms
- ½ cup cherry tomatoes, halved
- 1 cup baby spinach
- 4–6 frozen meatballs (beef, chicken, or bacon)
- Twisted pasta (any shape)
- 1 cup chicken broth or 1 cup heavy cream or milk
- 1 tablespoon butter
- 1 teaspoon paprika powder
- Mother-in-Law’s Gochujang Sauce
- Salt & black pepper, to taste
- 1 cup Parmesan cheese, for finishing
Directions
- Heat the olive oil in a large pan over medium heat.
- Add the diced garlic and sauté until fragrant.
- Add the purple onion, mushrooms, cherry tomatoes, and baby spinach. Cook until softened.
- Add the frozen meatballs and warm them through.
- Add the twisted pasta directly into the pan. Pour in the chicken broth (or heavy cream or milk) until the pasta is mostly submerged.
- Add the butter, paprika powder, and Mother-in-Law’s Gochujang Sauce. Stir well to combine.
- Bring to a gentle simmer and cook until the pasta and meatballs are fully cooked, stirring occasionally. Add additional broth if needed.
- Finish with grated Parmesan cheese and serve warm.
Recipe, Photography, and Videography by Gina Hanbi Kang