Main ingredients 🥩
pastaolive oilonionleeksour kimchiwhite mushroomsheavy creamblue cheesechives
Striker Chef's Blue Cheese Kimchi Cream Pasta
A 15-minute pasta that maximizes flavor without greasiness by adding tangy stir-fried kimchi to a rich blue cheese cream sauce.
🙋 Recommended for
- ⭐ Those who dislike the greasiness of regular cream pasta and want a spicy, tangy twist
- ⭐ Those who want to whip up an upscale restaurant-style blue cheese dish at home in just 15 minutes
Ingredients needed 🛒1 servings
- 1 serving pasta
- generous amount olive oil
- 1/2 onion
- a little leek
- some sour kimchi (or kimchi stems)
- 2-3 white mushrooms
- about 100-150ml heavy cream
- 1/3 blue cheese (Gorgonzola, Boursault, etc.)
- some pasta water
- a little chives
Recipe 🍳
- Start boiling pasta in salted water.
- In a pan, add generous olive oil and sauté thinly sliced onion and leek until sweet and aromatic.
- Cut well-fermented sour kimchi into bite-sized pieces, add to the pan, and stir-fry with the vegetables.
- Peel the mushrooms easily, roughly tear them by hand, add to the pan, and stir-fry until moisture evaporates to concentrate flavor.
- Once moisture is gone, pour in heavy cream and bring to a boil to let the kimchi's tanginess and vegetables' sweetness infuse the sauce.
- Cut mild-flavored blue cheese into small pieces, add to the sauce, and melt. If sauce becomes too thick, add pasta water to adjust consistency.
- Add the cooked pasta to the sauce and stir-fry briefly like boiling so the sauce soaks into the noodles.
- Naturally plate the pasta in a bowl and top with chopped chives to finish.
- Start boiling pasta in salted water.
- In a pan with oil, sauté onion and leek for sweetness, then add chopped sour kimchi and stir-fry together.
- Tear mushrooms by hand, add, and stir-fry until dry.
- Pour in heavy cream, bring to a boil, then add cut blue cheese to melt; adjust consistency with pasta water.
- Add boiled pasta, toss to coat, plate, and sprinkle with chives to finish.
Cooking tips 💡
- Adjust the amount of kimchi so its character doesn't overpower the cheese; the key is stir-frying thoroughly with vegetables until moisture evaporates.
- The deep fermented flavors of blue cheese and kimchi pair wonderfully with sweet, thick makgeolli.
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