Gochujang Pasta

A quick weeknight pasta with a slightly spicy kick.

Toss the pasta and vegetables in the sauce and serve.

Ingredients

• 8oz pasta

• 240ml (1/2 cup) pasta water

• 1-2 heads of broccoli, chopped with the stems and florets separated

• 1 tbsp olive oil

• 1 bunch of green beans

• 3-4 cloves garlic, minced

• 3 tbsp gochujang

• 50g (1/2 cup) parmesan, grated

• 1 tbsp butter

Instructions

1. Bring a pot of salted water to a boil. Cook the pasta for 3 minutes less than the package time.

2. About 4-5 minutes before the pasta is done, reserve a cup of the pasta water, and add the broccoli florets to the water.

3. Meanwhile, heat up the olive oil in a large pan. Cook the green beans and broccoli stems until tender.

4. Add the minced garlic and cook until fragrant.

5. Add in the gochujang and half of the pasta water. Stir to form a sauce then fold in the cheese. Add more pasta water if the sauce is too thick.

6. Add the cooked pasta and broccoli to the pan. Toss in the sauce to coat and finish with the butter. Adjust the seasonings to taste.