Saucy Beef & Zucchini Gochujang Pasta

A bowl of noodles topped with minced meat, sliced zucchini, chopped green onions, and sauce. A fork is twirled in the noodles. Nearby are bowls of sesame seeds, sliced green onions, and a striped cloth napkin.

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Saucy Beef & Zucchini Gochujang Pasta

This Lower Carb Saucy Beef & Zucchini Gochujang Pasta is spicy, savory, and packed with 40g of protein per serving. Tender roasted zucchini and a rich gochujang sauce coat every bite of pasta for a dinner that's just as good for weeknights as it is for date night.

Course Main Course

Diet Gluten Free, Low Lactose

Keyword Dairy Free, gluten-free, Nut Free, Refined Sugar Free

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 478kcal

Author Nicole Modic

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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Nutrition