By Patrick Kong
Kimchi Pasta
7 steps
Prep:5minCook:10min
A quick and easy way to use up leftover kimchi. This is a base recipe that can be easily customized to your liking.
Updated at: Thu, 17 Aug 2023 09:46:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
67
High
Nutrition per serving
Calories776.2 kcal (39%)
Total Fat24 g (34%)
Carbs116 g (45%)
Sugars5.9 g (7%)
Protein23.3 g (47%)
Sodium839.5 mg (42%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Bring a pot of salted water to a boil and cook your pasta according to the package's instructions.
Pot
salt
spaghetti300gStep 2
Finely chop your kimchi. If using shimeji mushrooms, cut off the root end. Finely slice your scallions and set aside.
kimchi150g
shimeji mushrooms1 package
scallions2 stalksStep 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.
Panshimeji mushrooms1 package
butter2 Tbspsalt
black pepperStep 4
Add kimchi and toss a few times until it is heated through.
kimchi150gStep 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.
heavy cream50gStep 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.
saltbutter2 TbspStep 7
Plate up and garnish with some extra grated parmesan and the thinly sliced scallions. Enjoy!
Notes
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Easy
Under 30 minutes
Makes leftovers
