Fusion Pasta Sauce – Gochujang Kimchi Cream Penne
Take a cheesy cream sauce to the next level by introducing heat, acidity and fermented funk! A fusion pasta dish that keeps meal prep interesting by putting in a Korean spin.
Servings: 6
Ingredients
- 150 ml cream
- 150 ml kimchi juice
- 200 g kimchi chopped fine
- Few cloves of garlic minced
- 2 tbsp gochujang
- 2 tbsp maple syrup or honey
- 50 g shredded Parmesan
- 500 g penne pasta
- 1 kg chicken breast
- 3 heads of broccoli
- Salt and pepper to taste
Instructions
- Sous vide chicken breasts with salt and pepper at 63C/145F for 2 hours from frozen, or 1.5 hours defrosted.
- Cut and clean the broccoli, and ready the rest of the ingredients.
- Bring salted water to a boil. Blanch the broccoli and reserve.
- Cook pasta according to package instructions and reserve.
- Combine cream, gochujang, kimchi, and kimchi juice in a pan. Stir on low heat until combined.
- Add pasta back into pan, and toss to coat with sauce.
- Switch off the heat, add the Parmesan, and stir it in. Serve hot.