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Creamy Gochujang Tortellini
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Creamy miso and gochujang sauce served over tortellini for a tantalizing fusion dish.
Ingredients:
  • 1 (20 ounce) package refrigerated cheese tortellini
  • 0.25 cup unsalted butter
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 3 tablespoons white miso paste
  • 0.33 cup heavy whipping cream
  • 4 ounces freshly grated Parmesan cheese
  • 2 tablespoons gochujang (Korean hot pepper paste), divided
  • 1 cup reserved pasta water
Instructions:
  • Fill a large pot with seasoned water and bring to a vigorous boil. Add tortellini (in batches if needed) and cook until they float to the surface and the filling is hot, stirring occasionally, for about 3 minutes.
  • Transfer the tortellini from the pot to a bowl using a slotted spoon. Set aside the cooked tortellini and save 1 cup of the pasta water before discarding the rest.
  • In the pot, melt butter over medium heat. Sauté minced garlic until fragrant for 30 to 45 seconds. Mix in miso, cream, and pasta water, whisking continuously until miso dissolves. Stir in 1 tablespoon of gochujang sauce until well combined.
  • Combine tortellini and Parmesan cheese, stirring vigorously until the cheese is fully incorporated and the sauce is velvety smooth.
  • Drizzle each serving with the leftover gochujang sauce for a flavorful finish.

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