If you are looking for a quick dinner that feels like pure comfort food, you will love this dairy free creamy gochujang pasta.

It combines Korean chili paste with a rich, smooth sauce that coats every single noodle perfectly.

A lot of creamy pasta dishes rely on heavy cream or cheese, which can be tough if your body does not handle dairy well.

I made sure this dish is completely dairy free while still giving you that satisfying, thick texture you expect from comfort food.

The whole meal comes together in about twenty minutes, making it a great choice for busy weeknights when you want something warm and flavorful.

Why This Recipe Is a Keeper

Incredible Creamy Texture – Full fat coconut milk creates a luscious, velvety sauce that rivals traditional heavy cream without using any dairy.

Bold and Balanced Flavor – Spicy gochujang, sweet honey, and savory soy sauce blend together for an unforgettable, deeply satisfying taste.

Authentic Cheesy Taste – Nutritional yeast adds a wonderful savory depth that gives you all the comfort of real cheese.

Ready in Minutes – The glossy sauce cooks in the time it takes to boil the pasta for a fast weeknight dinner.

Here’s What You’ll Need

12 oz Bucatini
2 tbsp Dairy Free Butter
4 cloves Garlic, Minced
3 tbsp Gochujang
1 tbsp Tomato Paste
3/4 cup Full Fat Coconut Milk
2 tbsp Nutritional Yeast
1 tbsp Soy Sauce
1 tsp Honey
1/2 cup Reserved Pasta Water
1 tsp Toasted Sesame Oil
2 Green Onions, Thinly Sliced
1 tsp Toasted Sesame Seeds

How to Make It

Step 1

Cook the bucatini in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.

Step 2

Meanwhile, melt the dairy free butter in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.

Step 3

Stir in the gochujang and tomato paste and fry for 2 minutes, stirring constantly, until it darkens slightly and smells toasty.

Step 4

Whisk in the coconut milk, nutritional yeast, soy sauce and honey. Simmer for 2 to 3 minutes until smooth, glossy and slightly thickened.

Step 5

Add the pasta and a splash of the pasta water and toss until the creamy sauce coats every strand, adding more water if needed. Turn off the heat and drizzle with sesame oil.

Step 6

Serve topped with green onions and toasted sesame seeds.

Recipe Tips

Fry the Pastes Thoroughly

Do not rush the step where you cook down the gochujang and tomato paste in the melted butter.

Cooking them together over medium heat takes away the sharp, raw acidity and unlocks a deep, savory sweetness.

You will know it is ready when the paste turns a darker red color and the butter takes on a rich, toasty aroma.

Use Canned Full-Fat Coconut Milk

You’ll get the best results if you use canned full-fat coconut milk instead of the kind sold in cartons in the refrigerated aisle.

Carton coconut milk contains extra water and thickeners that will make your sauce thin and runny.

I recommend shaking the can well before opening it so the rich cream on top blends completely with the liquid below.

Save Extra Starchy Pasta Water

I’ve found that boiling your bucatini in slightly less water than normal makes the cooking liquid much starchier.

Because this sauce is dairy free, that cloudy pasta water is essential for helping the coconut fats and melted butter bind together into a glossy glaze.

If you skip this or use regular tap water, the sauce will sit on top of the noodles instead of clinging to them.

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