6 Quick & Easy One Pot Rice Cooker Recipe Ideas - Simple Recipe for Beginners
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Creamy Gochujang Penne Pasta is a fusion dish that blends Italian pasta with the spicy, savory flavors of Korean gochujang. This dish reflects the growing trend of culinary crossovers, where diverse ingredients and techniques come together to create something unique. It's a delightful way to enjoy the comfort of pasta while introducing a kick of heat and umami, appealing to adventurous eaters everywhere.
Ingredients
- ●penne pasta
- ●gochujang
- ●heavy cream
- ●garlic
- ●onion
- ●olive oil
- ●chicken breast
- ●soy sauce
- ●vegetable broth
- ●green onions
- ●sesame seeds
- ●black pepper
- ●salt
- ●parmesan cheese
- ●spinach
Instructions
- 1Cook penne pasta in salted boiling water until al dente, about 8-10 minutes.
- 2Drain pasta and reserve 1 cup of pasta water.
- 3Heat olive oil in a large skillet over medium heat until shimmering.
- 4Add diced onion and minced garlic; sauté until translucent, about 3-4 minutes.
- 5Add diced chicken breast to the skillet; cook until browned and cooked through, about 5-7 minutes.
- 6Stir in gochujang and soy sauce; cook for 1-2 minutes until fragrant.
- 7Pour in heavy cream and vegetable broth; stir to combine and bring to a simmer.
- 8Add spinach and cook until wilted, about 2-3 minutes.
- 9Combine cooked penne with the sauce; toss to coat evenly.
- 10If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 11Season with salt and black pepper to taste.
- 12Serve topped with grated parmesan cheese, sliced green onions, and sesame seeds.
🌶️🌶️🌶️Mediummilksoy
Also Known As
Creamy Gochujang Penne Pasta
Ingredients
- ●4 cups chicken broth
- ●1 cup cooked shredded chicken
- ●2 large eggs
- ●1/4 cup green onions, chopped
- ●1/2 cup frozen peas
- ●1 tbsp soy sauce
- ●1/2 tsp sesame oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp cornstarch (optional, for thickening)
- ●1/4 cup water (if using cornstarch)
Instructions
- 1In a pot, bring the chicken broth to a boil over medium heat.
- 2Add the cooked shredded chicken and frozen peas to the boiling broth.
- 3In a small bowl, whisk the eggs until well beaten.
- 4Slowly pour the beaten eggs into the boiling soup while stirring gently to create egg ribbons.
- 5Add soy sauce, sesame oil, salt, and black pepper to the soup, stirring to combine.
- 6If you prefer a thicker soup, mix cornstarch with water in a separate bowl until smooth, then add to the soup and stir until thickened.
- 7Remove the soup from heat and stir in the chopped green onions.
- 8Taste and adjust seasoning if necessary.
- 9Serve hot in bowls, garnished with additional green onions if desired.
Equipment
potwhiskbowlladle
veganplant-basedgluten-freenut-freesoy-freelow-carbpaleo
Ingredients
- ●2 cups chickpeas (cooked)
- ●1 medium onion (finely chopped)
- ●2 tomatoes (pureed)
- ●2 cloves garlic (minced)
- ●1 inch ginger (grated)
- ●2 green chilies (slit)
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1 tsp turmeric powder
- ●1 tsp garam masala
- ●1/2 tsp red chili powder
- ●2 tbsp oil
- ●Salt to taste
- ●Fresh cilantro (for garnish)
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until golden brown.
- 4Stir in minced garlic, grated ginger, and slit green chilies; sauté for 2 minutes.
- 5Add pureed tomatoes and cook until the oil separates from the mixture.
- 6Mix in coriander powder, turmeric powder, red chili powder, and salt; cook for another 2 minutes.
- 7Add the cooked chickpeas and stir well to coat them with the spices.
- 8Pour in 1 cup of water and bring to a boil; then reduce heat and simmer for 10-15 minutes.
- 9Stir in garam masala and cook for an additional 5 minutes.
- 10Garnish with fresh cilantro before serving.
Equipment
panspatulaknifecutting boardmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Medium
Ingredients
- ●2 cups cooked jasmine rice
- ●2 Chinese sausages, diced
- ●2 tablespoons vegetable oil
- ●2 eggs, beaten
- ●1 cup mixed vegetables (peas, carrots, corn)
- ●3 green onions, chopped
- ●2 tablespoons soy sauce
- ●1 teaspoon sesame oil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
Instructions
- 1Heat the vegetable oil in a large skillet or wok over medium heat.
- 2Add the diced Chinese sausages and cook until browned, about 3-4 minutes.
- 3Push the sausages to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
- 4Add the mixed vegetables to the skillet and stir-fry for 2-3 minutes until heated through.
- 5Add the cooked jasmine rice to the skillet, breaking up any clumps with a spatula.
- 6Pour the soy sauce and sesame oil over the rice, and season with salt and black pepper. Stir well to combine all ingredients.
- 7Add the chopped green onions and stir-fry for another 2 minutes until everything is heated through.
- 8Taste and adjust seasoning if necessary, adding more soy sauce or salt as desired.
- 9Remove from heat and serve hot.
Equipment
large skilletspatulameasuring cupsmeasuring spoons
Ingredients
- ●4 large eggs
- ●2 medium tomatoes, diced
- ●1/4 cup onion, chopped
- ●2 tablespoons olive oil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon paprika
- ●1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- 1Heat olive oil in a skillet over medium heat.
- 2Add chopped onion and sauté until translucent, about 3-4 minutes.
- 3Add diced tomatoes to the skillet and cook for another 5 minutes until softened.
- 4In a bowl, whisk the eggs with salt, black pepper, and paprika.
- 5Pour the egg mixture into the skillet with tomatoes and onions.
- 6Stir gently to combine and cook until the eggs are set, about 5-7 minutes.
- 7Remove from heat and garnish with fresh parsley.
- 8Serve warm with bread or on its own.
Equipment
skilletwhiskbowlspatula
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