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Gochujang Chicken Pasta with Mushrooms and Spinach Recipe

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4.4 from 70 reviews

This Gochujang Pasta is a flavorful fusion dish combining spicy Korean gochujang paste with creamy peanut butter and tender ground chicken, tossed with spaghetti and fresh vegetables. Ready in just 35 minutes, it’s a quick and satisfying meal with a perfect balance of heat, sweetness, and umami.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 12 ounces dry spaghetti noodles

Main

  • 1 tablespoon toasted sesame oil
  • 1 pound ground chicken
  • ½ teaspoon salt
  • 2 large portabello mushrooms, cut into thin strips
  • 2 cups fresh spinach

Sauce

  • ¾ cup chicken broth
  • ¼ cup gochujang paste
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons honey
  • Juice of 1 lime (about 2 tablespoons)

Garnish (Optional)

  • 6 scallions, sliced
  • ½ cup fresh cilantro, roughly chopped
  • ¼ cup crushed peanuts
  • 1 tablespoon white sesame seeds

Instructions

  1. Cook the noodles: Bring a large pot of salted water to boil and cook the dry spaghetti noodles according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
  2. Cook ground chicken: While noodles cook, heat the toasted sesame oil in a large skillet over medium heat. Add the ground chicken and sprinkle with ½ teaspoon salt. Cook and crumble the chicken until fully cooked through, about 7 to 9 minutes. Remove the chicken from the skillet and set aside.
  3. Sauté mushrooms: In the same skillet, add the thinly sliced portabello mushrooms. Cook over medium-high heat, stirring occasionally, until mushrooms are browned and reduced in size, about 10 to 12 minutes.
  4. Prepare the sauce: While mushrooms cook, whisk together chicken broth, gochujang paste, creamy peanut butter, honey, and lime juice in a small bowl or jar until smooth and well combined.
  5. Combine chicken and spinach: Return the cooked ground chicken to the skillet with the mushrooms. Add the fresh spinach and toss everything together. Sauté for an additional 5 minutes until the spinach has wilted.
  6. Add pasta and sauce: Add the cooked spaghetti noodles to the skillet with the chicken, mushrooms, and spinach mixture. Pour the prepared sauce over the top and toss to combine everything evenly. Add reserved pasta water gradually if needed to achieve a smooth, sauce-like consistency that coats the noodles.
  7. Garnish and serve: Sprinkle the pasta with sliced scallions, chopped cilantro, crushed peanuts, and white sesame seeds as desired. Serve immediately and enjoy your flavorful Gochujang Pasta!

Notes

  • You can substitute ground chicken with ground turkey or pork for a different protein option.
  • If you prefer vegetarian, replace ground chicken with firm tofu or chickpeas and use vegetable broth.
  • Gochujang paste varies in spiciness; adjust quantity to your preferred heat level.
  • Storing leftovers in an airtight container, they keep well in the refrigerator for up to 3 days.
  • To reheat, gently warm in a skillet with a splash of water or broth to loosen the sauce.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean Fusion

Find it online: https://allyumcooks.com/gochujang-chicken-pasta-with-mushrooms-and-spinach-recipe/