Description
A comforting and flavorful one pot meal featuring tender pasta shells cooked in a creamy, spicy kimchi sauce. This easy recipe combines the tangy zest of kimchi with a rich, cheesy sauce for a unique twist on creamy pasta dishes.
Ingredients
12 ounces medium pasta shells
1 tablespoon vegetable oil
1 cup chopped kimchi
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes
3 cups vegetable broth
1 cup whole milk
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon soy sauce
1 teaspoon sugar
Salt to taste
Freshly ground black pepper to taste
2 green onions, thinly sliced
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the minced garlic and grated ginger to the pot and sauté for 1 minute until fragrant.
Add the chopped kimchi and red pepper flakes, stirring to combine. Cook for 3 minutes to let the flavors meld.
Pour in the vegetable broth, whole milk, soy sauce, and sugar. Stir well.
Add the pasta shells to the pot and bring the mixture to a boil.
Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 12-15 minutes or until the pasta is tender and most of the liquid is absorbed.
Stir in the shredded mozzarella and grated Parmesan cheese until melted and creamy.
Season with salt and freshly ground black pepper to taste.
Remove from heat and sprinkle the sliced green onions on top before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes