Creamy Kimchi Pasta with Cottage Cheese
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This Creamy Kimchi Pasta with Cottage Cheese features penne pasta, spinach, tangy kimchi and juicy shrimp in a spicy and bold flavored gochujang infused creamy cottage cheese sauce. Ready in 30 minutes, this high protein dinner is easy to make and full of incredible flavors!
About This Recipe
Creamy, spicy and packed with BIG and BOLD Korean flavors, this Creamy Kimchi Pasta with Cottage Cheese has quickly become one of my all-time favorite pasta dinners!
It features juicy jumbo shrimp, penne pasta, tangy kimchi, and earthy spinach in a luscious, savory and spicy gochujang infused cottage cheese and Parmigiano Reggiano sauce!
Ready in just 30 minutes, high in protein, this is a comforting, nutritious, and flavor-packed pasta dinner you’ll be coming back to again and again!
Why You’ll Love It
- Easy to make. Ready in 30 minutes and requires minimal prep.
- DELICIOUS and flavorful! Gochujang, kimchi, cheese, and pasta. Need I say more?
- High protein. 50+ grams per serving to keep you full and satisfied all evening!
Ingredient Notes and Substitutes
- Aromatics: Asian red shallots (substitute a regular shallot/eschalots or red onion), fresh garlic, and fresh red chilies for a kick of heat. I used Thai Bird’s Eye red chilies which are quite hot but use any variety that is easily available to you.
- Shrimp: I prefer to use size 16/20 (meaning there are 16-20 pieces per pound of shrimp) as they are juicier and more flavorful. Feel free to use smaller sized shrimp if that’s what you have on hand. You’ll need salt and pepper to season them and extra virgin olive oil (or regular olive oil) for cooking.
- Unsalted Butter: We’ll use it to sauté the aromatics and to add a richer flavor.
- Gochujang (Korean hot pepper paste): A fermented Korean chili pepper paste that comes in small tubs. Even though it has a deep dark red color, it’s not extremely spicy (unless you use an extra spicy one like I did) but has a spicy-sweet and smoky flavor profile. Find it in a mainstream supermarket, Korean and Asian supermarkets, or online.
- Kimchi: A Korean spicy fermented cabbage that come in jars, cans and packages. It’s typically made with cabbage, radish, sometimes carrots, as well as other seasonings and aromatics such as fish sauce, gochugaru, garlic and ginger. Look for it in the fridge section of mainstream supermarkets that are well-stocked with international ingredients. It’s also available in Asian and Korean supermarkets.
- Low Sodium Light Soy Sauce: Low sodium so that we have better control over the saltiness in this dish.
- Seasonings/Spices: Kosher salt, black pepper, crushed red pepper flakes and gochugaru (Korean chili pepper flakes). The heat level for gochugaru varies across brands so adjust to taste depending on how spicy yours is. You can substitute with more crushed red pepper or omit it if preferred.
- Penne Pasta: Or use any short-cut pasta shape or noodle-type pasta. Rigatoni, mezze paccheri, tortiglioni, fusilli are some great options.
- Chinese Spinach: Adds greenery and nutrients. The mild bitter flavor also cuts through the richness of the creamy sauce. Substitute regular spinach or baby spinach.
- Parmigiano Reggiano Cheese (or Parmesan cheese): Freshly grated from a block for the best savory and nutty flavors!
- Blended Low-Fat Cottage Cheese: I make this recipe with either blended 2% low-fat cottage cheese and 4% whole milk cottage cheese depending on what I have on hand. Both work great but the 2% creamy cottage cheese sauce is slightly thinner.
- Seasoning Oils: Sesame oil for toasted sesame aromas and pure chili oil (without sediment – flakes or seeds) for a finishing touch of heat! Leave out the chili oil for a milder flavor.
Creamy Kimchi Pasta with Cottage Cheese
This Creamy Kimchi Pasta with Cottage Cheese features penne pasta, spinach, tangy kimchi and juicy shrimp in a spicy and bold flavored creamy gochujang cottage cheese sauce. Ready in 30 minutes, this high protein dinner is full of incredible flavors!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Pasta
- Method: Sauté
- Cuisine: Korean-inspired
Ingredients
Shrimp:
- 9.5 ounces / 280 grams peeled and deveined Shrimp or Prawns (frozen weight, 10–12 pieces if using size 16/20) – thawed and rinsed thoroughly
- ¼ teaspoon Kosher Salt, to taste
- ⅛ teaspoon freshly cracked Black Pepper, to taste
- ½ tablespoon Extra Virgin Olive Oil, for cooking
Creamy Kimchi Pasta with Cottage Cheese:
- 1 small / 20-25 grams Asian Red Shallot (or use regular shallot/eschalot or red onion) – finely chopped
- 2–3 cloves / 25 grams Garlic – minced
- 1–5 pieces / 3-15 grams fresh Red Chilies, to taste (optional – note 1*)
- 3 ounces / 85-90 grams Chinese Spinach (substitute regular spinach or baby spinach) – end chopped off and discarded, chopped into rough chunks, rinsed thoroughly and dried
- ½ cup / 90 grams Kimchi – cut with kitchen shears into smaller pieces or knife-chopped
- ¼ cup / 24 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
- 7 ounces (about ¾ cup + 2 tablespoons) / 200 grams blended Low-Fat Cottage Cheese (2%, or use 4% whole milk cottage cheese)
- 5 ounces / 140 grams uncooked Penne Pasta (or any short-cut pasta shape or noodle-type pasta)
- 2 teaspoons / 10 grams Unsalted Butter
- 1 – 2.5 tablespoons / 18-45 grams Gochujang (Korean hot pepper paste), to taste
- ½ tablespoon Low Sodium Light Soy Sauce
- ¼ teaspoon Kosher Salt, to taste
- ¼ teaspoon freshly cracked Black Pepper, to taste
- ¼–½ teaspoon Crushed Red Pepper Flakes, to taste
- ¼ –½ teaspoon Gochugaru, to taste (Korean chili pepper flakes – substitute with more crushed red pepper flakes if unavailable)
- ½ teaspoon Toasted Sesame Oil
- ¼ –½ teaspoon Pure Chili Oil, to taste (optional)
- Reserved Pasta Cooking Water, if needed
- To Serve: Reserved Parmigiano Reggiano cheese
Instructions
Prep:
- Prepare the shrimp: Thaw the frozen shrimp and rinse thoroughly. Pat-dry and set aside.
- Prepare the rest of the ingredients: Chop the shallot, garlic, red chilies (if using), and spinach as indicated in the ‘ingredients’ section. Use kitchen shears to cut the kimchi into smaller pieces or chop on a cutting board. Use a block grater to grate the Parmigiano Reggiano cheese. Blend the cottage cheese until smooth and creamy. (I use a handheld immersion blender directly in the carton since I blended cottage cheese in many recipes but you can use a food processor instead too.) Transfer to a bowl and set aside.
Creamy Kimchi Pasta with Cottage Cheese:
- Cook the pasta: Cook the pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve ½ cup of pasta cooking water, then drain and set aside. (I like to run cold water over the pasta to prevent it from sticking and cooking further but this is optional.)
- Cook the shrimp: Heat ½ tablespoon of extra virgin olive oil in a medium-sized deep sauté pan or deep edged skillet over medium-high heat. Add the shrimp and spread out the pieces. Season with half of the sea salt and black pepper. Allow to sear for 1-2 minutes, then flip the pieces and season the other side with the remaining salt and pepper. Cook for another 1-2 minutes or until just cooked. Use tongs to transfer the shrimp to a clean bowl, leaving behind any oil, and set aside.
- Sauté the aromatics: To the same pan, add 2 teaspoons of unsalted butter and melt over medium-heat heat. Add the shallots, garlic, and red chilies. Sauté for a minute until starting to soften and fragrant.
- Add the gochujang, kimchi and seasonings: Add the gochujang and mix to combine. Then add the kimchi, soy sauce and seasonings – kosher salt, black pepper, crushed red pepper chili flakes, and gochugaru. Mix well to combine.
- Mix through the spinach and pasta: Add the spinach and cooked pasta and mix until the spinach has just wilted and the pasta is evenly coated in the gochujang sauce and spices – about 1-2 minutes.
- Add the cooked shrimp: Add the shrimp and mix briefly to combine.
- Stir in cheeses and seasoning oils: Remove the pan from the heat and allow to cool for 3-5 minutes. Then stir in the blended cottage cheese, most of the grated Parmigiano Reggiano cheese (reserve some for garnish), sesame oil and pure chili oil. Mix until everything is evenly combined and coated in the creamy sauce. If the sauce thickens too much, add a splash of the reserved pasta cooking water to help thin it and mix until it is of your desired consistency.
Notes
- Fresh Red Chilies. I used Thai Bird’s Eye red chilies but any variety can be used. Use less or omit for milder dish.
- Pure Chili Oil. The chili oil I used is without sediment but a spicy chili crisp (with flakes/seeds) can be used if preferred. This dish is pretty spicy as written so feel free to omit the chili oil if you prefer a milder flavor.
- Be sure to check out the full post for ingredient notes/substitutions, dietary adaptations, storage information, tips on customizing this recipe, and more!
Nutrition
- Serving Size:
- Calories: 672
- Sugar: 12.6 g
- Sodium: 1487.6 mg
- Fat: 19.7 g
- Saturated Fat: 13.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 71.1 g
- Fiber: 7.9 g
- Protein: 56 g
- Cholesterol: 8.9 mg
If you like the flavors in this Korean-inspired pasta, try my Creamy Gochujang Pasta with Shrimp or Creamy Kimchi Chicken Udon Noodles next!
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Cook’s Tips and Variations
- Use 4% whole milk cottage cheese. For a richer flavor and texture, 4% cottage cheese works incredibly well in this recipe.
- Cool the pasta slightly before stirring in the cottage cheese. Three to five minutes is sufficient and will ensure the cottage cheese doesn’t curdle when you mix it in. You also want to make sure your cottage cheese is not cold from the fridge as stirring it into the hot pasta will make it curdle.
- Use cottage cheese that’s made with simple ingredients. While added stabilizing gums can help with texture, those who have sensitive guts may feel bloating or discomfort even if they are not lactose intolerant. I love Daisy and Good Culture cottage cheese and recommend these two brands if you live in the USA. That said, Bulla cottage cheese from Australia, which is widely available in Asia, is a good option for those in residing in this part of the world. Even with the added gums, I’ve personally not faced any problems with it.
- Use less cottage cheese. Using 7 ounces/200 grams results in a extra saucy sauce. If you prefer, you can use 5.3 ounces/150 grams and it will be sufficient and the sauce will cling on to the pasta.
- Use less gochujang. 1 tablespoon is good for a small kick of heat but 2.5 tablespoons adds more flavor depth and heat. Also, I used and extra hot gochujang but regular gochujang will be just as flavorful but not as spicy.
- Double the recipe! This recipe makes 2 generous adult sized servings (or 3 if serving with other dishes like a salad or bread) but can be scaled up to make 4-6 servings. Click the ‘2x’ button in the recipe card to show double the amount of ingredients. Use a larger pan for cooking – a 5-quart deep sauté pan or Dutch oven will work well.
Dietary Modifications
- Vegan: Omit the shrimp and use a dairy-free cottage cheese. Alternatively, use 7 ounces/200 grams of blended silken tofu for a creamy high protein sauce. Check out my Creamy Mushroom Udon or Creamy Mapo Tofu Udon Noodles for photos and tips on making a silken tofu sauce. Also, be sure to use a vegan kimchi that doesn’t have and fish or shrimp ingredients.
- Gluten-Free: Use gluten-free pasta, gluten-free soy sauce (or tamari or coconut aminos), a gluten-free gochujang like Sempio gochujang, and make sure your kimchi is gluten-free too.
- Lactose-free: Good Culture has a great 2% cottage cheese that’s lactose-free.
How to Make High Protein Kimchi Pasta – Step-by-Step
Cook the penne pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve some pasta cooking water, then drain and set aside (image 1).
Cook the shrimp in extra virgin olive oil in pan and season with salt and pepper (image 2). Transfer to a clean bowl and set aside. Melt the unsalted butter in the same pan and sauté the shallots, garlic, and red chilies (image 3).
Stir in the gochujang paste (image 4). Then add the kimchi, soy sauce and seasonings and mix well to combine (image 5).
Add the spinach and cooked pasta (image 6) and mix until the spinach has just wilted and the pasta is evenly coated. Stir through the cooked shrimp (image 7).
Remove the pan from the heat and allow to cool for a few minutes (image 8). Then add the blended cottage cheese, grated Parmigiano Reggiano cheese, sesame oil and pure chili oil (image 9). Mix until combined, adding pasta water only if needed to thin the sauce, and everything is coated in the vibrant orange creamy sauce (image 10).
Divide evenly onto plates and top with more grated Parmigiano Reggiano cheese. Then enjoy!
Storing and Reheating Leftovers
- Storing: Store leftovers in a sealed airtight container in the fridge for 2-3 days.
- Reheating: Reheat on high in the microwave for 2 minutes, stirring halfway through, until hot throughout.
FAQs
If you want a smooth and creamy sauce, blending the cottage cheese is best. If you prefer a more textured sauce, you can skip blending it.
Parmigiano Reggiano cheese is from Italy and it holds Protected Designation of Origin (PDO/DOP) status in the EU. It is made in specific provinces in Italy. Outside of the EU, generic hard cheeses may be called Parmesan but they might be of inferior quality in terms of flavor and texture. Authentic Parmigiano Reggiano is aged for a minimum of 12 months (my personal favorite is 24 months aged but 36 months aged is also available). Authentic Parmigiano Reggiano is made of unpasteurized cow’s milk, salt, and rennet – no other preservatives or anti-clumping agents.
Try my Skillet Vodka Sauce Lasagna or Creamy Lemon Chicken Orzo if you’re looking for more pasta dinners. Or make this Cottage Cheese Egg Salad or Cottage Cheese Salmon Salad for lunch. For dessert, you can try my Cottage Cheese Tiramisu, Cottage Cheese Chocolate Mousse, or Cottage Cheese Chocolate Muffins!
I have plenty of recipes with cottage cheese on the blog so feel free to browse the entire collection.
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