This dish is where Italian comfort meets Asian flair. Recently, my mom and I were brainstorming ways to switch up pasta night, and we landed on a combination that sounds wild on paper but is absolute magic in a bowl.
We took al dente pappardelle – the ultimate Italian comfort pasta – and tossed it in a velvety, fusion sauce that hits every flavor note you could ever want. It starts with a savory base of garlic and tomato sauce, but then we layer in the heat of gochujang, the richness of peanut butter, and the creaminess of coconut milk. It’s savory, spicy, nutty, and creamy all at once. If you’re looking for a dinner that feels familiar but tastes totally unique, well you just found it!
Peanut Butter Gochujang Pappardelle with Coconut Milk & Lime
Equipment
- 1 medium sauce pan
- 1 large pot
Ingredients
- 400 grams parpardelle
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 2/3 cup tomato sauce
- 3 tbsp gochujang
- 2 tbsp peanut butter
- 1/2 tsp brown sugar
- 1 can (400mL) coconut milk, full-fat, unsweetened coconut milk – (do not use "lite" or carton milk)
- 3 lime leaves
- 1/4 tsp salt
- 1 tbsp cilantro, chopped to garnish
- 2 tbsp toasted peanuts, chopped to garnish
- 1 lime, sliced into wedges, for serving
Instructions
- In a large saucepan over medium heat, add the sesame oil.Once the oil is shimmering, add the garlic. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and just beginning to turn a light golden brown. Be careful not to burn it.
- Stir in the gochujang and tomato sauce. Mix well with the garlic and let it cook for another minute.
- Add the peanut butter, brown sugar, salt, coconut milk, and lime leaves to the pan. Whisk gently to ensure the peanut butter dissolves completely into the liquids. Reduce the heat to low and let the sauce maintain a gentle simmer for 15–20 minutes – the sauce should thicken slightly.
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pappardelle according to the package directions until al dente.Important: before draining, carefully dip a measuring cup into the pot and reserve about 1/2 cup of the starchy pasta water. Drain the pasta and return it to the empty pot.
- Remove the lime leaves from the simmered sauce and discard them. Check the consistency of the sauce; if it looks too thick (like a paste), whisk in a splash of the reserved pasta water until it reaches a creamy, pourable consistency. Pour the sauce over the cooked pasta and use tongs to toss until every noodle is well coated.
- Transfer the pasta to a serving bowl. Garnish with chopped cilantro, peanuts and fresh lime wedges.
- Enjoy right away!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What can I use instead of coconut milk?
If you don’t have coconut milk on hand or prefer not to use it, you can simply replace it with equal parts heavy cream.
How do I store and reheat the leftovers?
You can store leftovers in an airtight container in the fridge for up to 3 days. However, keep in mind that the sauce will thicken and solidify as it cools. To reheat, I recommend warming it in a pot on the stove with a splash of broth, water, or a little olive oil to help loosen the sauce back up.
Is this dish very spicy?
It definitely has a kick! Gochujang is a fermented chili paste that packs some heat. If you are sensitive to spice, start with a little less gochujang than the recipe calls for and taste as you go.
Can I use a different type of pasta?
Yes, use your favourite pasta variety in this one – though I do find the longer shaped pastas are best.
