If you’re craving something saucy, spicy, and packed with protein, but still want to keep dinner easy enough for a weeknight, this Lower Carb Saucy Beef & Zucchini Gochujang Pasta is about to become your new go-to. It’s got that rich, glossy gochujang sauce clinging to every noodle, tender roasted zucchini for extra volume, and a full pound of seasoned ground beef that makes this dish as filling as it is flavorful. Whether it’s a weeknight dinner or a special occasion, this one delivers.
I’ve been leaning into lower carb pasta swaps lately, and this recipe is one of my favorite ways to use them. I’m using fettuccine from Carbe Diem Foods here, which keeps the carb count down while still giving you that classic pasta texture, but feel free to use whatever pasta you have on hand. This dish comes together with about 40g of protein, 35g of carbs, and 12g of fat per serving, so it’s a great option if you’re keeping an eye on your macros without sacrificing flavor.
What really makes this dish shine is the gochujang sauce. It’s a little sweet, a little tangy, and brings just the right amount of heat thanks to the gochujang and fresh ginger. Simmered together with chicken broth, soy sauce, and tomato paste, it creates this savory base that coats the beef and pasta perfectly, and it comes together in the same amount of time it takes your pasta water to boil.
And then there’s the zucchini. Roasting it separately in the oven while everything else is cooking means it gets a little caramelized around the edges instead of turning soggy, which adds a ton of texture and bulks up the dish without weighing it down. It’s an easy way to sneak in extra veggies without anyone at the table caring.
What You Need to Make This Saucy Beef & Zucchini Pasta
- Zucchini: Zucchini gets roasted until just tender, adding volume and a subtle caramelized flavor to the dish. They also help keep you fuller for longer without adding a ton of extra carbs.
- Cornstarch or Tapioca Flour: Whisked with a little water to create a slurry, this helps thicken the gochujang sauce so it clings to the pasta instead of pooling at the bottom of the bowl.
- Chicken Broth: This forms the base of the gochujang sauce, adding depth and helping thin it out just enough to coat every noodle.
- Dark Soy Sauce: Dark soy sauce brings a savory saltiness to the sauce. If you want to keep this recipe gluten-free, coconut aminos work great as a substitute.
- Rice Vinegar: A splash of rice vinegar adds the perfect tang to balance out the sweetness and heat in the sauce.
- Maple Syrup: Maple syrup rounds out the sauce with a touch of natural sweetness that balances the spice from the gochujang.
- Tomato Paste: Tomato paste adds richness and helps give the sauce its deep red color and thick, glossy texture.
- Fresh Ginger: Freshly grated ginger adds warmth and brightness to the sauce. I like using ginger paste to make things even easier.
- Gochujang: This Korean chili paste is what gives the sauce its signature flavor: spicy, savory, and slightly sweet all at once.
- Garlic: Fresh minced garlic adds another layer of savory flavor to the sauce and pairs perfectly with the ginger and gochujang.
- Ground Beef: Lean ground beef (93/7 or 95/5) makes this dish hearty and protein-packed.
- Green Onions: Green onions add a fresh, mild bite throughout the dish and make a great garnish on top.
- Pasta: Use your favorite pasta here. I’m using lower carb fettuccine from Carbe Diem Foods to keep the carbs down, but any pasta you love will work well.
How to Make This Saucy Beef & Zucchini Gochujang Pasta
Start by preheating your oven to 425°F. Cut the zucchini into 1-inch pieces and spread them onto a baking sheet. Lightly spray with your cooking oil of choice, then season with salt and pepper. Roast for 16 to 17 minutes, flipping once halfway through, until tender and lightly caramelized.
While the zucchini roasts, whisk together the cornstarch (or tapioca flour) with the water to create a slurry, then set it aside. Cook your pasta according to the package instructions until al dente, then drain and set aside. Next, make the sauce. Add the chicken broth, dark soy sauce, rice vinegar, maple syrup, tomato paste, ginger, gochujang, and garlic to a bowl and whisk until fully combined and smooth.
Lightly spray a large nonstick skillet with oil and add the ground beef. Use a masher to break it into small pieces as it cooks. Once the beef is about three-quarters of the way cooked through, pour in the sauce and stir until the meat is evenly coated. Add the cornstarch slurry and continue mixing for another minute, allowing the sauce to thicken.
Finally, add in the green onions, roasted zucchini, and cooked pasta. Toss everything together until fully coated in the sauce. Serve with extra green onions on top and sesame seeds, if desired. Enjoy!
Frequently Asked Questions
Yes! The gochujang sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. You can also roast the zucchini ahead of time and reheat it briefly before adding it to the dish.
Definitely. Since the sauce and zucchini can be prepped in advance, you’re really just cooking the beef and pasta and combining everything right before serving, which makes it a low-stress option when you have guests over.
Yes, simply swap the dark soy sauce for coconut aminos and use your favorite gluten-free pasta.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
Ground turkey or ground chicken would both work well in place of the beef if you want a leaner option.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Equipment
Ingredients
- 2 Zucchinis, chopped
- 2 Teaspoons Cornstarch or Tapioca Flour, + 3 Teaspoons Water
For the Gochujang Sauce:
- 1 ¼ Cups Chicken Broth
- ⅓ Cup Dark Soy Sauce, or coconut aminos for gf
- 3 Tablespoons Rice Vinegar
- 1 Tablespoon Maple Syrup
- 3 Tablespoons Tomato Paste
- 1 Tablespoon Freshly Grated Ginger, I use ginger paste
- ¼ Cup Gochujang, Korean chili paste
- 4 Cloves Garlic, minced
- 2 Pounds Lean Ground Beef, 93/7 or 95/5
- 6 Green Onions, finally chopped
- 12 Ounces Pasta, I’m using @carbe_diem_foods fettuccine
Instructions
- To make this pasta, start by preheating your oven to 425°F.
- Cut the zucchini into 1-inch pieces and spread them onto a baking sheet. Lightly spray with your cooking oil of choice, then season with salt and pepper. Roast for 16 to 17 minutes, flipping once halfway through, until tender and lightly caramelized.
- While the zucchini roasts, whisk together the cornstarch (or tapioca flour) with the water to create a slurry, then set it aside.
- Cook your pasta according to the package instructions until al dente, then drain and set aside.
- Next, make the sauce. Add the chicken broth, dark soy sauce, rice vinegar, maple syrup, tomato paste, ginger, gochujang, and garlic to a bowl and whisk until fully combined and smooth.
- Lightly spray a large nonstick skillet with oil and add the ground beef. Use a masher to break it into small pieces as it cooks. Once the beef is about three-quarters of the way cooked through, pour in the sauce and stir until the meat is evenly coated. Add the cornstarch slurry and continue mixing for another minute, allowing the sauce to thicken.
- Finally, add in the green onions, roasted zucchini, and cooked pasta. Toss everything together until fully coated in the sauce. Serve with extra green onions on top and sesame seeds, if desired. Enjoy!
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