Creamy Gochujang Fusilli

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Step 1

Cook pasta as per packaging instructions. Drain, and reserve 1/2 cup pasta water. Set pasta aside.

Step 2

In the same pot or pan, melt butter over medium heat. Once it starts to sizzle, add garlic and cook until fragrant, stirring often.

Step 3

Add gochujang and stir for about 1-2 minutes, or until it darkens in colour. Then, add double cream and 1/4 pasta water and stir until sauce is smooth and creamy. Season with a pinch of salt and pepper and bring to a gentle simmer.

Step 4

Transfer cooked pasta to the sauce. Add parmesan, then turn the heat to low and cook until the sauce has thickened and pasta is well-coated, stirring often.

Step 5

Remove from heat and give it a taste test. Add more salt or pepper, if needed, or more pasta water if you need to thin out the sauce.

Step 6

Serve with more parmesan, black sesame seeds and spring onions on top.