Description
A flavorful and comforting one-pot pasta dish featuring tender pasta shells cooked in a creamy, spicy kimchi sauce. Perfect for a quick and satisfying meal with a Korean twist.
Ingredients
8 ounces pasta shells
1 cup kimchi, chopped
1 tablespoon kimchi juice
2 tablespoons unsalted butter
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon gochujang (Korean chili paste)
1/2 teaspoon red pepper flakes
2 cups vegetable broth
1 cup whole milk
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
2 green onions, thinly sliced for garnish
1 tablespoon toasted sesame seeds for garnish
Instructions
In a large pot or deep skillet, melt the butter over medium heat.
Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the chopped kimchi, kimchi juice, gochujang, and red pepper flakes. Cook for 2 minutes to combine flavors.
Add the pasta shells to the pot and pour in the vegetable broth, whole milk, and heavy cream. Stir well to combine.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Once the pasta is cooked, stir in the shredded mozzarella and grated Parmesan cheese until melted and creamy.
Season with salt and black pepper to taste.
Remove from heat and let sit for 2 minutes to thicken slightly.
Serve hot, garnished with sliced green onions and toasted sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes