The popular miso pasta gets a spicy, yet savory addition of gochujang sauce. Certainly food fusion, and ultimately comfort food!
Ingredients
- refrigerated cheese tortellini: 1 pack (20 ounce pack)
- unsalted butter: 0.25 cup
- unsalted butter: 2 Tbsp
- garlic: 2 clove (minced)
- white miso paste: 3 Tbsp
- heavy whipping cream: 0.33333 cup
- ounces freshly grated Parmesan cheese: 4 piece
- gochujang (Korean hot pepper paste): 2 Tbsp (divided)
- reserved pasta water: 1 cup
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in tortellini (in batches if necessary) and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
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Scoop tortellini into a bowl with a slotted spoon. Drain water, reserving 1 cup of pasta water.
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Meanwhile, melt butter in the same pot over medium heat. Add minced garlic and sauté until fragrant, 30 to 45 seconds. Stir in miso, cream, and pasta water. Whisk continuously until miso dissolves. Add 1 tablespoon gochujang sauce and stir to combine.
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Add tortellini and Parmesan cheese, stirring briskly until cheese is blended in and sauce is smooth.
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Garnish each serving with a bit of remaining gochujang sauce
