Gochujang pasta in a black bowl with fork over a gray marble surface.

This quick and easy Gochujang Pasta is high protein, low carb, and is cooked in a three-ingredient creamy Gochujang sauce that is the perfect balance of creamy, savory, and spicy. I used my low-carb and protein-packed Kaizen cavatappi pasta to give it that authentic pasta taste, so you don’t have to miss out!

Gochujang pasta in a black bowl with fork over a gray marble surface.

Creamy Gochujang Pasta Recipe

This three-ingredient pasta sauce is going to change your life — it is SO easy and SO good, and the perfect addition to any family dinner table. To make it low-carb and high-protein, I used my Kaizen low-carb pasta. It has just 6 net carbs and packs 20 grams of protein a serving. The best part? It tastes like REAL pasta!

To make this Korean-inspired pasta, simply prepare the creamy sauce, cook the pasta, and combine. It’s a hassle-free, nutritious meal that you’re going to immediately want to add to your weekly dinner rotation. 

Close-up of gochujang pasta noodles.

Why You’ll Love It

  • The best way for those on a low-carb diet to satisfy all their pasta cravings.
  • It uses my Kaizen high-protein pasta, making it nutritious and delicious.
  • A highly versatile recipe that will taste great with other add-ins and substitutions.
  • The flavor is PHENOMENAL.

Made with Simple Ingredients

  • Gochujang: A Korean chili paste that’ll add a spicy umami flavor to the pasta sauce.
  • Tomato paste: Gives the sauce a rich tomato base and thickens it up.​
  • Heavy cream: This adds creaminess and balances out the spiciness of the gochujang.
  • Parmesan cheese (optional): Adds a savory, nutty flavor to the sauce and helps thicken it.
  • Kaizen cavatappi pasta: High in protein, low in carbs, and tastes like traditional pasta.
  • Korean chili flakes: For an extra kick of heat and flavor, but can be omitted if you prefer a milder dish.

Substitutions

Heavy cream: You’re welcome to use coconut milk as a sub for a similar taste or lower-fat dairy milk/non-dairy milk if you’d like. Just note that it won’t be as rich or creamy!

Parmesan cheese: Feel free to swap out the Parmesan cheese with your favorite kind of shredded or grated cheese.

Add meat: Give this easy recipe an even bigger protein boost by adding seared chicken breast, beef, salmon, or shrimp!

Add veggies: This spicy pasta would taste delicious with some sliced mushrooms, crispy tofu, or baby spinach.

Topping ideas: Add even more flavor to this gochujang pasta by adding fresh chives or sesame seeds.

How to Make Gochujang Cream Pasta

The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!

A bowl of gochujang pasta over a gray marble surface.

STEP 1 – MAKE SAUCE

Bring a pan to medium heat. Then add the gochujang, tomato paste, and heavy cream. Give it a really good mix until everything is well incorporated, and it turns into a beautiful orange color. 

This goes quick. If you like things cheesy, feel free to add 1/3 to 1/2 cup of shredded parmesan to the sauce, too!

Ingredients for Gochujang pasta sauce in a skillet over a wooden cutting board.

​STEP 2 – COOK PASTA

Next, place your favorite pasta in a large pot of boiling water and cook based on the package instructions. To make this high-protein and low-carb, I used my Kaizen pasta, but you can use any pasta that you like! 

I boiled my cavatappi shape for 5-1/2 minutes in generously salted water.

Kaizen pasta being poured into a steel pot over a wooden cutting board.

​STEP 3 – COMBINE

Once cooked, strain your pasta and then add it to your creamy pasta sauce. Mix it really well, give it a taste, and adjust as needed.

STEP 4 – SERVE & ENJOY

Plate the pasta and top it with some shredded parmesan and Korean chili flakes. Serve and enjoy!

Storage

Store any leftover pasta in an airtight container in the fridge for 3 to 5 days.

To freeze, place in a freezer-safe, airtight container and store in the freezer for up to 3 months.

FAQ

What is the best type of gochujang for this recipe?

For my gochujang pasta recipe, I like to use CJ Haechandle Gochujang Hot Pepper Paste. This gochujang is made from the highest quality chili peppers and has a rich, sweet flavor with just the right amount of spiciness. It also contains no MSG or artificial preservatives, making it a healthier option.

What does gochujang taste like?

Gochujang is a versatile ingredient that adds a unique and delicious flavor to dishes. Its taste can be described as complex, with layers of heat, saltiness, sweetness, and umami. The level of spiciness can vary depending on the brand and type of gochujang used.

A serving of creamy Gochujang pasta in a black bowl over a gray marble surface.

Why use Kaizen pasta?

If you’re someone who loves pasta but struggles with watching your carb intake, then Kaizen pasta is the perfect choice for you. 

Made from lupini beans, this plant-based alternative offers a delicious and satisfying option for those on a low-carb diet. It’s gluten-free, grain-free, and has only 6 grams of net carbs and a whopping 20 grams of protein per serving. 

More Recipes You’ll Love

Yield: 2-4 servings

Quick and Easy Gochujang Pasta (High Protein, Low Carb)

Gochujang pasta in a black bowl with fork over a gray marble surface.

This three-ingredient pasta sauce is going to change your life — it is SO easy and SO good, making it the perfect addition to any family dinner table.

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients

  • ​3 tablespoons gochujang
  • 2 tablespoons tomato paste
  • 1 cup heavy cream
  • 1/3 to 1/2 cup parmesan cheese, shredded (optional)
  • 6-8 oz. Kaizen cavatappi pasta
  • kosher salt, to taste
  • Korean chili flakes, to taste

Instructions

    1. Bring a pan to medium heat over the stovetop. Add the gochujang, tomato paste, and cream. Give it a really good mix until everything is well incorporated, and it turns into a beautiful orange color. This goes quick. Optional: you can add 1/3 to 1/2 cup of shredded parmesan to the sauce, too.
    2. Prepare your favorite pasta. To make this high-protein and low-carb, I used my Kaizen pasta, but you can use any pasta that you like! Bring a pot of salted water to a boil. When boiling, add the Kaizen cavatappi and boil for 5 minutes. Drain the water, then add the cooked pasta to the sauce.
    3. Mix everything really well, give it a taste, and adjust the seasonings as needed.
    4. Plate the pasta and top with shredded parmesan and Korean chili flakes.

Notes

Store any leftover pasta in an airtight container in the fridge for 3 to 5 days.

To freeze, place in a freezer-safe, airtight container and store in the freezer for up to 3 months.

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