Peanut Butter Pasta – Creamy, Spicy, Umami-Packed Fusion You’ll Crave Again and Again

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This Peanut Butter Pasta is not your average weeknight noodle dish—it’s a creamy, spicy, savory fusion that brings bold Korean flavors into comforting Western pasta. Rich peanut butter blends with gochugaru, soy sauce, and sesame oil to create a silky, umami-packed sauce with just the right kick. If you’re looking for a unique twist on pasta that’s easy, satisfying, and packed with flavor, this Korean-style peanut butter pasta is about to become your new obsession.

Peanut butter in pasta? It might sound unconventional, but this dish has deep roots in the way global kitchens love to mix creamy, nutty flavors with noodles. Inspired by both Korean spice and Chinese-style peanut sauces, this version is a weeknight-friendly hero you can whip up in under 30 minutes. The gochugaru adds warmth without overwhelming heat, while a dash of oyster sauce and chicken powder deepen the umami profile. Roasted peanuts provide a perfect crunch, and the spring onions bring freshness. It's plant-forward, easy to adapt, and incredibly satisfying—perfect for those evenings when you crave something creamy but still crave that kick. Plus, the sauce can be made ahead, and leftovers store beautifully!

Key Ingredients & Their Roles

• Peanut Butter → Adds creaminess, nuttiness, and body to the sauce. Use smooth for silky texture or crunchy for added bite.
• Gochugaru (Korean red chili flakes) → Brings a gentle heat and smoky depth without overpowering the dish.
• Oyster Sauce → Enhances umami richness and complements the peanut butter's savory notes.
• Spring Onion → Brightens up the dish with fresh aroma and subtle sweetness; also used as a garnish for added crunch.
• Minced Garlic & Ginger → Form the aromatic base that gives the dish depth and warmth.
• Roasted Peanut (Ground) → Used as garnish and texture contrast; also reinforces the peanut flavor.






Peanut Butter Pasta Recipe Details

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes |Cuisine Type: Korean-fusion / Asian-inspired | Calories: ~480 per serving (estimate) | Serving Size: 2 servings


πŸ“ Ingredients

For the pasta:

  • 250g pasta (spaghetti or fettuccine)
  • 1 tbsp cooking oil
  • 2 stalks spring onion, chopped
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp roasted peanuts, ground

For the sauce:

  • 3 tbsp peanut butter
  • 1 tbsp gochugaru (Korean chili flakes)
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp sesame oil
  • ½ tbsp oyster sauce
  • 1 tsp chicken powder
  • 1 tsp sugar
  • ½ cup reserved pasta water (divided)

πŸ‘¨‍🍳 Instructions

  1. Cook the Pasta
    • Boil water and cook the pasta according to package instructions.
    • Reserve ½ cup of pasta water before draining. Set pasta aside.
  2. Prepare the Sauce
    • In a bowl, mix together peanut butter, gochugaru, soy sauce, vinegar, sesame oil, oyster sauce, chicken powder, and sugar. Set aside.
  3. Grind Peanuts
    • Use a mortar and pestle to grind the roasted peanuts until coarse. Set aside for garnish.
  4. SautΓ© Aromatics
    • In a skillet over medium heat (about 180°C / 350°F), add 1 tbsp cooking oil.
    • Add minced garlic and ginger. Cook for 1-2 minutes until fragrant.
  5. Build the Sauce
    • Pour in the prepared peanut butter sauce and cook for 1 minute.
    • Add ¼ cup of the reserved pasta water and stir well to loosen the sauce.
  6. Combine Pasta
    • Add cooked pasta to the pan. Toss and coat evenly.
    • Add more pasta water, 1 tbsp at a time, if the sauce is too thick.
  7. Garnish and Serve
    • Plate the pasta and top with chopped spring onion and ground roasted peanuts. Serve immediately.

Tips & Ingredient Substitutions

✔ Vegan Option: Replace chicken powder and oyster sauce with mushroom seasoning and a vegan oyster sauce substitute (like mushroom-based sauces).
✔ Nut-Free Version: Try sunflower seed butter or tahini instead of peanut butter.
✔ Gluten-Free: Use gluten-free pasta and ensure all sauces are certified gluten-free.
✔ Add Protein: Top with grilled tofu, shredded chicken, or sautΓ©ed prawns.
✔ Time-Saving Tip: Make the sauce up to 3 days in advance and store in an airtight container in the fridge.

Frequently Asked Questions (FAQ)

Q1: Can I make this peanut butter pasta ahead of time?
Yes! The sauce can be prepared up to 3 days in advance and stored in the fridge. Combine with hot pasta just before serving.

Q2: What can I use instead of gochugaru?
You can substitute it with red chili flakes or paprika, though gochugaru’s mild smokiness is best.

Q3: How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the sauce.

Q4: Can I use chunky peanut butter?
Yes, but the texture will be less smooth. If you prefer a silky sauce, use smooth peanut butter.

Q5: What type of pasta works best?
Long pasta like spaghetti, linguine, or fettuccine works great, but even ramen or udon noodles can be used for a twist.

Wrap-Up 

This Korean-style Peanut Butter Pasta is a bold, comforting fusion that’s perfect for quick dinners or when you’re craving something creamy, spicy, and satisfying. It’s easy to customize and guaranteed to surprise anyone who gives it a try!

πŸ‘‡ Have you made peanut butter pasta before? Share your twist in the comments below!
πŸ’¬ What fusion pasta dishes do you love? Let’s chat!

πŸ‘‰ Love Korean-inspired quick meals? Check out my Soy-Glazed Spam Pasta next!

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