Fusilli Salad Pasta with a Tangy Ketchup-Gochujang Sauce
Easy Fusilli Pasta, Salad Spaghetti with Baby Greens
Deliciously made with ketchup and gochujang, no separate pasta sauce needed! This dish is versatile enough to be enjoyed as a light salad or a satisfying meal. Perfect for beginners!
Main Ingredients
- Fusilli pasta 100g
- 1/2 Onion
- 1 pack Fresh baby greens
- Ground black pepper to taste
Tangy Sauce
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 cup Ketchup (approx. 120ml)
- 1 Tbsp Minced garlic
- 1/2 Tbsp Brown sugar
- 1/2 cup Water (approx. 120ml)
- 1/2 tsp Salt
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 cup Ketchup (approx. 120ml)
- 1 Tbsp Minced garlic
- 1/2 Tbsp Brown sugar
- 1/2 cup Water (approx. 120ml)
- 1/2 tsp Salt
Cooking Instructions
Step 1
First, let’s prepare to cook the fusilli pasta. In a pot, add enough water to fully cover the fusilli, along with 1 tsp of salt and 1 Tbsp of olive oil. Once the water comes to a rolling boil, add the fusilli and cook for about 10-12 minutes. It’s best to cook it slightly less than the package instructions to ensure it’s al dente. While the pasta is cooking, finely dice half an onion and wash the baby greens, shaking off excess water. Set them aside.
Step 2
Now, let’s make the delicious sauce! In a small saucepan, combine 1/2 cup of water, 1/2 Tbsp of gochujang, 1/2 cup of ketchup, and the finely diced onion. Stir everything together well and bring it to a simmer over medium heat. Continuously stirring will help the ingredients meld together beautifully.
Step 3
Once the sauce begins to bubble, add 1 Tbsp of minced garlic and 1/2 Tbsp of brown sugar for sweetness and depth of flavor. Then, drain the perfectly cooked fusilli and add it directly into the sauce pan. Gently toss the pasta with the sauce, allowing it to absorb the flavors as it finishes cooking off the heat.
Step 4
If the sauce color seems a bit light, feel free to add a little more ketchup. Don’t be shy with the ketchup; it adds a wonderful savory flavor. Season with 1/2 tsp of salt and mix thoroughly. Once the fusilli is well-coated and the flavors have married, turn off the heat. Sprinkle in some black pepper for an aromatic finish and give it one final gentle toss.
Step 5
Transfer the finished fusilli pasta to a serving plate. Generously top with the fresh baby greens you prepared earlier. This creates a visually appealing and incredibly tasty Fusilli Salad Pasta. Enjoy the delightful combination of fresh greens and the sweet and tangy pasta!
