Kimchi Pasta

A quick and easy way to use up leftover kimchi. This is a base recipe that can be easily customized to your liking.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a pot of salted water to a boil and cook your pasta according to the package's instructions.

Step 2

Finely chop your kimchi. If using shimeji mushrooms, cut off the root end. Finely slice your scallions and set aside.

Step 3

In a pan over medium heat, melt 1 tbsp (half) of butter and cook shimeji mushrooms until lightly golden. Season with salt and pepper.

Step 4

Add kimchi and toss a few times until it is heated through.

Step 5

Turn the heat to low, add cream and stir to emulsify. If your pasta is done at this point, add a touch of pasta water until the sauce is glossy and coats the back of a spoon.

Step 6

Place your cooked pasta into the pan and combine with the sauce. Turn off the heat and add 1 tbsp of butter and some grated parmesan to finish. Season with salt to taste if necessary.

Step 7

Plate up and garnish with some extra grated parmesan and the thinly sliced scallions. Enjoy!