Creamy Kimchi Pasta-Guest Post
Creamy Kimchi Pasta is slightly spicy, creamy and the perfect bowl of comfort food.
Cook Time30 minutes mins
Total Time30 minutes mins
Course: Mains
Cuisine: Korean
Servings: 2
Calories: 557kcal
- 150 pasta - spaghetti
to 180 grams - 4 strips bacon
- ½ onion
peeled and chopped - 2 cloves garlic peeled and minced
- 100 grams mushrooms
- 200 grams kimchi
- 100 ml water
- 1 tablespoon korean red pepper paste (gochujang)
- 50 ml cream
- sugar
or sugar alternative - to taste - 2 spring onions freshly chopped for garnish - optional
Boil a large pot of water and season lightly with salt. Cook the pasta until just before al dente (pasta will finish cooking in the sauce).
Heat a frying pan over medium heat. Dice the bacon and cook it over medium to medium-low heat, until the fat has rendered and the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Drain the bacon fats until there is about 1 tablespoon of bacon fat left.
Add in the chopped onion and sauté over medium heat until onion has softened and became translucent. Add in the garlic and mushrooms and sauté until mushrooms have softened.
Add in kimchi, water and gochujang. Bring to a boil then lower the heat to a simmer. Simmer until the sauce has reduced by half, stirring occasionally.
Stir in cream and taste. If it's too spicy, add in a little sugar. Add in pasta and heat through.
Serve, sprinkled with the crispy bacon and chopped spring onions.
To make gluten free just swap regular spaghetti noodles with a gluten free noodle of choice or try this recipe over zucchini noodles to keep it low carb.
Leftovers can be stored in a sealed container for up to 3 days in the refrigerator or frozen up to 2 months. Just heat and eat!
Serving: 1g | Calories: 557kcal | Carbohydrates: 63g | Protein: 19g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 313mg | Potassium: 466mg | Fiber: 1g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 3mg