What can I use instead of cream in gochujang pasta?

You can use olive oil and reserved pasta water to create a creamy texture without dairy. Adding a spoonful of white miso or unsweetened oat milk can also mimic creaminess while enhancing umami.

Is gochujang pasta spicy?

Yes, gochujang adds a noticeable kick, but it's balanced by its sweet and savory notes. If you're spice-sensitive, start with less and adjust to taste.

Can I make gochujang pasta gluten-free?

Absolutely. Use gluten-free pasta and swap soy sauce with tamari or coconut aminos. Also, check that your gochujang is labeled gluten-free, as some contain wheat.

What kind of pasta works best?

Short pastas like rigatoni or penne hold sauce well, but spaghetti or linguine are great too. Choose your favorite—this sauce clings to nearly any shape.

Can I add protein to this dish?

Definitely. Grilled tofu, shrimp, or shredded chicken are great additions. Just toss them in at the end with the sauce and pasta.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.

Is this recipe vegan?

Yes, if you use vegan gochujang and skip any animal-based garnishes like Parmesan.

Gochujang Pasta Without Cream – Spicy & Dairy-Free Fusion

Gochujang Pasta Without Cream: Bold Flavor, No Dairy Needed

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bold and spicy Korean-Italian pasta dish made without cream. This dairy-free gochujang pasta uses pantry-friendly ingredients for a rich, umami-packed sauce.

Author: Emily Parker
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 4 servings 1x
Category: Pasta
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

8 oz dried pasta (rigatoni, penne, spaghetti, or linguine)

2 tbsp olive oil

4 cloves garlic, minced

1 small shallot, finely diced

2 ½ tbsp gochujang

1 tbsp soy sauce

1 tsp rice vinegar or lemon juice

1 tbsp white miso paste (optional)

½ cup reserved pasta water

1 tsp sesame oil

Chopped scallions or chives, for garnish

Toasted sesame seeds, optional

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.

2. Heat olive oil in a skillet over medium-low heat. Add garlic and shallot. Sauté until soft and golden, about 2–3 minutes.

3. Add gochujang and stir for 1–2 minutes to mellow the spice.

4. Add soy sauce, vinegar (or lemon juice), and miso paste (if using). Stir to combine.

5. Slowly add reserved pasta water, stirring until sauce is smooth and slightly thickened.

6. Add cooked pasta and toss to coat. Simmer 1–2 more minutes.

7. Drizzle with sesame oil. Garnish with scallions and sesame seeds before serving.

Notes

Use miso paste for extra umami.

Add tofu, shrimp, or chicken for protein.

Store leftovers in the fridge for up to 3 days. Reheat with a splash of water or broth.

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 4g
Sodium: 650mg
Fat: 17g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 11g
Cholesterol: 0mg

Find it online: https://www.flavourrecipe.com/gochujang-pasta/