If you’re craving a fusion dish that combines silky creaminess with an irresistible spicy kick, look no further than this Gochujang Pasta with Mushrooms, Cream, and Chives Recipe. It’s a vibrant twist on classic pasta that brings together earthy mushrooms, lush cream, and the bold, fermented heat of gochujang paste. Every bite delivers comfort and excitement, creating a dish that’s both soothing and packed with personality. Whether it’s a weeknight dinner or a cozy weekend treat, this recipe will quickly become one of your cherished go-tos.

Ingredients You’ll Need

The image shows a white marbled surface with various small bowls and ingredients arranged neatly. On the left, there is a white bowl filled with large, tube-shaped yellow pasta. Around it are small white bowls containing grated cheese, butter, cream, and a small white jug holding golden olive oil. There is also a small black bowl with red sauce, a blue patterned bowl with peeled garlic cloves, and another small bowl with chopped green herbs. Fresh white mushrooms sit in a larger white bowl to the right, and a shallot is placed near the bottom left. Everything is organized in a clean and simple layout. Photo taken with an iphone --ar 4:5 --v 7

Getting all the ingredients ready is a breeze, yet each element plays a crucial role in shaping the flavors and textures of this dish. From the tender, chewy paccheri pasta to the fragrant garlic and shallots, every component builds upon the next to create a harmonious meal.

8.8 oz gluten-free paccheri (or rigatoni): The perfect pasta shape to hold onto the creamy sauce and mushrooms in every bite.
1 oz garlic (thinly sliced, about 6 large cloves): Adds an aromatic punch that heightens the overall flavor.
1 oz shallot (finely chopped): Offers a mellow sweetness that balances the heat from gochujang.
10 oz white button mushrooms (or cremini, sliced): Brings an earthy richness and meaty texture.
3 tbsp olive oil: Used for sautéing and ensuring all ingredients meld beautifully.
2 pinches coarse sea salt (or more to taste): Essential for seasoning and bringing out natural flavors.
2-3 tbsp gochujang paste: The star ingredient giving the dish its characteristic spicy, umami depth.
1 cup half-and-half (or heavy cream, or dairy-free creamer): Creates the luxuriously creamy base of the sauce.
1 tbsp butter: For that final glossy finish and silky mouthfeel.
Grated parmesan cheese (or cashew parmesan cheese): Adds a salty, nutty finish to elevate the flavors.
Chopped chives: The fresh, mild onion bite that brightens each forkful.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Gochujang Pasta with Mushrooms, Cream, and Chives Recipe

Step 1: Boil the Water and Cook Pasta

Bring a large pot of salted water to a rolling boil. The salt seasons the pasta from within, so don’t be shy here. Cook the paccheri or rigatoni until it’s just al dente, meaning it should still have a slight bite but be tender. Before draining, scoop out and reserve about a quarter cup of the starchy pasta water — this will come in handy later for adjusting your sauce.

Step 2: Prepare Aromatics

While your pasta cooks, thinly slice your garlic and finely chop the shallot. These little flavor powerhouses infuse the dish with their aromatic sweetness and depth, giving a wonderful foundation to the creamy sauce.

Step 3: Sauté Garlic, Shallot, and Mushrooms

Heat a large (12-inch) skillet over medium heat. Add 2 tablespoons of olive oil, along with the sliced garlic, chopped shallot, and a pinch of sea salt. Cook quickly just until fragrant — about 15 to 20 seconds — so the garlic doesn’t burn but releases its essence. Next, add the sliced mushrooms and the remaining tablespoon of olive oil. Sauté uncovered until the mushrooms soften and start to release their moisture, about 3 minutes. This step unlocks the mushrooms’ full umami goodness and soft texture.

Step 4: Incorporate Gochujang Paste

Push the mushrooms to the edge of the pan and add the gochujang paste to the center. Let it sauté for about 10 seconds to awaken its distinctive spicy aroma. This little attention makes a huge difference in elevating the flavor complexity.

Step 5: Add the Cream and Build the Sauce

Pour in the half-and-half and stir with a wooden spoon, blending thoroughly so the gochujang fully incorporates. Let the sauce simmer lightly for about a minute. It should look smooth but still fairly loose and creamy — not thick. This lighter consistency allows the pasta starch to gradually thicken the sauce once combined, making it perfectly luscious.

Step 6: Combine Pasta and Sauce

Drain your pasta and immediately add it to the skillet with the sauce. Toss everything together over medium heat for about 30 seconds to let the pasta soak up all those flavors.

Step 7: Finish with Butter

Stir in the tablespoon of butter and allow it to melt fully. This step gives the sauce a glossy, rich sheen and brings the whole dish a luxurious mouthfeel. If it seems a touch dry, add a small splash of the reserved pasta water to loosen things up. The magic of this Gochujang Pasta with Mushrooms, Cream, and Chives Recipe lies in these final touches.

Step 8: Garnish and Serve

Plate your pasta and generously sprinkle with grated parmesan or cashew parmesan cheese and fresh chopped chives. Serve immediately while warm so you enjoy every comforting, spicy, creamy bite.

How to Serve Gochujang Pasta with Mushrooms, Cream, and Chives Recipe

The image shows two side-by-side pictures of cooking stages. On the left, a woman's hand is pouring a white liquid onto sliced mushrooms and tomato sauce in a pan, with a wooden spoon stirring the mixture. The mushrooms are light brown and scattered evenly, with red sauce underneath. On the right, cooked large tube pasta is mixed with light brown sliced mushrooms, topped with a small square of white butter, all in a white pan. The pasta is yellowish and smooth, filling the pan closely. Both images have a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Don’t be shy with your garnishes here — extra parmesan adds a salty punch and sharpness, while the chives introduce a pop of fresh color and mild onion fragrance that cuts through the richness beautifully. A light drizzle of extra virgin olive oil or a lemon zest sprinkle can also brighten this dish up wonderfully.

Side Dishes

Because the pasta is rich and vibrant, light and refreshing sides work best. Try a crisp green salad tossed in a simple vinaigrette or roasted vegetables like asparagus or Brussels sprouts. A crusty bread is also ideal for soaking up the leftovers of that sumptuous sauce.

Creative Ways to Present

For a crowd-pleasing presentation, serve the pasta family-style in a large shallow dish garnished with chives and parmesan. You could also twirl portions into individual bowls for a more elegant look. Sprinkle extra chili flakes if you love heat, or add toasted pine nuts for crunch and flair.

Make Ahead and Storage

Storing Leftovers

This Gochujang Pasta with Mushrooms, Cream, and Chives Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but the pasta may absorb more sauce, so keep some extra cream or pasta water handy when reheating.

Freezing

While freezing is possible, note that the creamy sauce may separate slightly upon thawing. If you choose to freeze, portion into freezer-safe containers and use within 1 month. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat the pasta slowly over low heat on the stove or in the microwave in short bursts to avoid curdling. Add a splash of cream, milk, or reserved pasta water to bring the sauce back to its silky texture.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While paccheri or rigatoni are preferred because they hold the sauce well, other tube-shaped or ridged pasta like penne or ziti would also work beautifully.

Is gochujang paste very spicy?

Gochujang has a moderate heat balanced with sweetness and umami. You can adjust the amount based on your heat tolerance. Start with 2 tablespoons, then add more if you like it spicier.

Can I make this recipe dairy-free?

Yes! Use a dairy-free creamer instead of half-and-half and substitute butter with a plant-based alternative. Also, try nut-based parmesan substitutes for a vegan finish.

How important is reserving pasta water?

Reserving pasta water is key because the starch it contains helps adjust the sauce’s consistency and allows it to cling perfectly to the pasta, making the dish irresistibly creamy and cohesive.

Can I prepare the mushroom and sauce mixture ahead of time?

You can prepare the mushroom sauté and store it refrigerated for a day, but it’s best to add the cream and gochujang fresh before combining with pasta to maintain maximum flavor and texture.

Final Thoughts

I truly hope you give this Gochujang Pasta with Mushrooms, Cream, and Chives Recipe a try because it’s one of those dishes that manages to surprise and delight at every turn. Its blend of creamy texture, spicy warmth, and herbal brightness hits all the right notes for a memorable meal. Plus, it’s straightforward enough to whip up any night of the week. Once you make it, this fusion pasta will quickly find a cozy spot in your rotation—and your heart.