Roasted Red Pepper Gochujang Pasta

This Roasted Red Pepper Gochujang Pasta is a rich, spicy, and ultra-cheesy twist on classic comfort food. A creamy roasted red pepper and cream base is blended with gochujang paste for heat, then simmered and finished with melty mozzarella, Parmesan, and optional burrata. Perfectly cooked Banza cavatappi soaks up every drop of the bold, velvety sauce. This dish is high-protein, packed with flavor, and absolutely unforgettable.

Author: These Carbs Don't Count

Category: Dinner

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 bowls

Calories: 1,468 kcal per serving

Ingredients

1 box - Banza cavatappi pasta
15 ounce - roasted red peppers
½ cup - heavy cream
1 cup - heavy cream
1 teaspoon - salt
½ teaspoon - black pepper
½ teaspoon - dried basil
2 tablespoon - unsalted butter
⅛ Dash - olive oil
3 cloves - garlic
2 tablespoon - gochujang paste
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ cup - mozzarella cheese
½ cup - Parmesan cheese
1 ball - burrata cheese
½ cup - reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
In a blender or food processor, combine roasted red peppers with 1/2 cup heavy cream, 1 tsp salt, pepper, and dried basil. Blend until smooth.
In a skillet over medium heat, melt butter with a dash of olive oil. Add minced garlic and sauté until fragrant.
Add gochujang paste and the blended roasted red pepper mixture. Stir until combined and bring to a simmer.
Pour in 1 cup heavy cream and mix well. Simmer until thickened.
Season with garlic powder, onion powder, salt, and black pepper.
Stir in mozzarella and Parmesan until melted and the sauce is creamy.
Add cooked pasta and a splash of pasta water. Toss to combine and adjust consistency as needed.
Optional: top with a ball of burrata and extra Parmesan before serving.