If you’re looking for a unique, flavor-packed twist on pasta night, this Creamy Kimchi Pasta is it. It brings together the comforting richness of Italian cuisine with the tangy, spicy depth of Korean flavors—proving that pasta is the perfect canvas for cross-cultural creativity.
Kimchi and pasta may seem like an unlikely duo, but they complement each other beautifully. The umami from fermented kimchi cuts through the creaminess, creating a balanced, craveable sauce. This dish is bold, satisfying, and comes together in under 30 minutes, making it perfect for weeknight dinners or easy entertaining.
Why Italian Food Is a Great Base for Fusion Dishes
Italian cuisine is beloved for its simple, adaptable ingredients and techniques—think pasta, olive oil, cheese, and slow-simmered sauces. These staples are incredibly versatile, allowing for easy integration of global flavors. Whether it’s gochujang in a tomato base or kimchi in a cream sauce, Italian dishes offer the perfect framework for creative fusion.
This Creamy Kimchi Pasta is a great example of how Italian cooking methods can amplify ingredients from other cultures. It’s not just fusion for the sake of novelty—it’s a genuinely delicious combination that makes both cuisines shine.
Creamy Kimchi Pasta
4
servings10
minutes15
minutesIngredients
300 g 300 spaghetti (or your choice of pasta)
150 g 150 kimchi, finely chopped
50 g 50 heavy cream
1 package 1 shimeji mushrooms (optional)
2 Tbsp 2 butter
2 2 scallions, thinly sliced
Freshly grated parmesan cheese (for garnish)
Salt and black pepper, to taste
Directions
- Cook the Pasta
- Boil pasta in salted water until al dente. Reserve ½ cup of pasta water and drain the rest.
- Sauté the Aromatics
- In a large skillet, melt butter over medium heat. Add scallion whites and mushrooms. Cook for 3–4 minutes until soft.
- Add Kimchi
- Stir in chopped kimchi and sauté for another 3–5 minutes until fragrant and lightly caramelized.
- Make It Creamy
- Lower heat, add cream, and simmer for 2–3 minutes. Season with salt and pepper to taste.
- Toss Everything Together
- Add the cooked pasta and a splash of reserved pasta water. Toss until the sauce is creamy and coats the noodles. Stir in scallion greens and more kimchi juice if desired.
- Garnish and Serve
- Plate and top with grated parmesan and a crack of black pepper.
🍴 Notes & Tips
- For a vegetarian version, use plant-based kimchi and cheese.
- Add protein with tofu, shrimp, or a poached egg.
- Swap dairy cream for oat or coconut cream to make it dairy-free.
- Boost umami and spice with soy sauce or Korean chili flakes (gochugaru).
🥡 Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or cream to revive the sauce.
