Cheesy Kimchi Pasta Bake
with Gochujang Cream Sauce & Crispy Panko Topping
Calories
:
950 kcalProtein
:
26g proteinTotal
:
40 minutesDifficulty
:
MediumVeggie
Easy Prep
Allergens:
- Milk
- Wheat
- Soy
Penne is tossed in a bold gochujang and cheddar cream sauce, then stirred together with sautéed onion and green pepper, and tangy kimchi. The pasta is topped with Korean chili–spiced panko, then baked until golden and bubbly. This dinner is a satisfying fusion of Korean heat and classic comfort.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 cup
Cheddar Cheese
(Contains: Milk)
1 unit
Tomato Paste
1 unit
Onion
4 ounce
Cream Sauce Base
(Contains: Milk)
6 ounce
Penne Pasta
(Contains: Wheat)
1 unit
Long Green Pepper
½ teaspoon
Korean Chili Flakes
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Kimchi
1 teaspoon
Garlic Powder
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
per serving
Calories950 kcal
Fat49 g
Saturated Fat27 g
Carbohydrate95 g
Sugar17 g
Dietary Fiber8 g
Protein26 g
Cholesterol130 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Dish
•Large Pan
•Large Pot
•Small Bowl
•Strainer
Cooking Steps
1
- Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
- Halve, peel, and dice onion into ¼-inch pieces. Halve, core, and dice green pepper into ¼-inch pieces.
2
- Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until veggies are browned and softened, 5-7 minutes. Season with salt and pepper. Turn off heat.
3
- While veggies cook, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko and half the chili flakes (all for 4). Season with salt and pepper.
- Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
- Reserve 1 cup pasta cooking water (2 cups for 4), then drain. Reserve pot.
4
- In empty pot used for pasta, melt 1 TBSP butter (2 TBSP for 4 servings) over medium heat. Add tomato paste, garlic powder, and gochujang. Cook, stirring, until fragrant, 30-60 seconds.
- Stir in cream sauce base and ¼ cup reserved pasta cooking water (½ cup for 4); bring to a simmer, stirring frequently.
- Turn off heat; stir in cheddar until melted. Stir in drained pasta, cooked veggies, and kimchi. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until desired consistency is reached.) Taste and season with salt and pepper.
5
- Transfer pasta to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings). Sprinkle with seasoned panko.
- Bake on top rack until panko is browned and sauce is bubbly, 10-12 minutes.
6
- Divide pasta bake between plates or serve family style directly from baking dish.
