Peanut Butter Gochujang Pappardelle with Coconut Milk & Lime

A bowl of wide, flat noodles in a red sauce, garnished with crushed peanuts, lime wedge, and green herbs. Red chopsticks rest on the bowl. Another plate of noodles is in the background on a wooden table.

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Peanut Butter Gochujang Pappardelle with Coconut Milk & Lime

This dish is where Italian comfort meets Asian flair. A classic tomato base and spicy gochujang come together with creamy coconut milk, rich peanut butter, and fragrant lime leaves to create a velvety, creamy sauce. It wraps perfectly around the al dente pappardelle for a dish that is truly the best of both worlds.

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: asian, Italian

Servings: servings

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!

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