Gochujang Pasta Pressure Cooker Recipe
Extra creamy Gochujang Pasta is the Korean take on Italian vodka sauce pasta. Garlicky, cheesy, ultra-creamy smooth, and ready in 20 minutes!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8.8 oz Gluten-free paccheri or rigatoni choose shape that holds sauce well
- 6 Garlic cloves thinly sliced
- 1 oz Shallot finely chopped
- 10 oz White button mushrooms or cremini sliced
- 3 tablespoon Olive oil divided
- 2 pinches Coarse sea salt or more to taste
- 2-3 tablespoon Gochujang paste
- 1 cup Half-and-half or dairy-free creamer
- 1 tablespoon Butter
- 1 sprinkle Grated parmesan cheese or cashew parmesan for topping
- 1 sprinkle Chopped chive for garnish
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente, according to package directions. Reserve ¼ cup of pasta water and drain.
- Prepare garlic, shallot, and mushrooms while pasta cooks.
- In a large skillet over medium heat, add 2 tablespoon olive oil, garlic, shallot, and a pinch of salt. Sauté until fragrant, about 15–20 seconds.
- Add mushrooms, remaining 1 tablespoon olive oil, and another pinch of salt. Sauté until mushrooms release moisture and soften, about 3 minutes.
- Push mushrooms to side and add gochujang paste to the center. Sauté 10 seconds to release aroma.
- Pour in cream and stir with wooden spoon until fully incorporated, about 1 minute.
- Add drained pasta and toss over medium heat to coat. Stir in butter until sauce thickens and turns glossy, about 2–3 minutes. Add a splash of pasta water if dry.
Notes
Serve hot or warm with a sprinkle of parmesan cheese and chopped chives on top. For vegan option, use dairy-free creamer and plant-based butter. Store leftovers for up to 3 days or freeze for 1 month. Reheat with a splash of cream or water to revive sauce.