Gochujang Mascarpone Pasta
Spicy, creamy, savoury, sweet and umami: this gochujang mascarpone pasta is a total flavour bomb ♡
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This gochujang mascarpone pasta is silky, rich and absolutely luscious: the kind of dish that feels indulgent but comes together in minutes. Mascarpone is usually thought of as a dessert cheese, best known for tiramisu but here I have used it in a delicious and unexpected way.
Instead of keeping it sweet, the mascarpone melts into the sauce to create a creamy base that balances the heat of gochujang. The soy sauce adds depth and umami, the chilli flakes bring a warm kick and a touch of brown sugar ties everything together with just the right hint of sweetness. Fresh basil lightens up the richness and adds a herby freshness that keeps the sauce from feeling too heavy and you end up with a pasta that hits every note: sweet, spicy, savoury and creamy all at once with the simplest ingredients and in hardly any time at all!
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Gochujang Mascarpone Pasta
servings
2
prep time
5 min
cook time
15 min
Ingredients
- 1¼ cup (120 g) uncooked pasta
- 2 tbsp extra virgin olive oil
- 7 cloves garlic, chopped
- 1/2 red onion, chopped
- 1 tbsp red chilli flakes
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1/3 cup pasta water, adjust
- 3 tbsp mascarpone cheese
- 7 basil leaves, sliced
- 1 tsp brown sugar
Instructions:
- Bring a pot of water to a boil, add a generous amount of salt and cook the pasta according to package instructions (usually 7–10 minutes). Reserve about ½ cup of the pasta water before draining.
- Heat olive oil in a pan over medium heat, add chopped onion and garlic and sauté till golden.
- Sprinkle in red chilli flakes and cook until the onions deepen in colour and the oil turns reddish.
- Add gochujang and a splash of soy sauce and cook for a few minutes, letting the flavours develop.
- Deglaze the pan with the reserved pasta water and mix well.
- Add mascarpone cheese and combine until the sauce is smooth and creamy. Let it cook on low heat for 2–3 minutes.
- Add the boiled pasta along with chopped basil and a teaspoon of brown sugar and mix everything together so the pasta is well coated in the sauce. Let it simmer for another 2 minutes for the sauce to thicken.
- Serve hot topped with extra cheese, a drizzle of chilli oil and dried parsley if you like, enjoyy!
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this was worth the try . It’s sweet and savoury . The texture is quite creamy too .
