black garlic pasta

This black garlic pasta recipe is an absolute winner at our dinner table and will disappear in no time. It's the perfect choice for a quick and effortless weeknight meal that delivers on taste and satisfaction. Use our Knagwood black garlic butter recipe, which you can always prepare beforehand. We cook the mushrooms separately at our house for those weird mushroom hating children. We add baby spinach to theirs.

Ingredients:

• olive oil

• 3 shallots, thinly sliced

• 100 grams shiitake mushrooms, (or any you’ve got in the fridge) sliced

• 250 grams spaghetti or linguine or fettuccine

• 60 grams black garlic butter

• red pepper flakes

• chunk of parmesan cheese, plus more to garnish

• Chopped parsley, thyme or chives, to garnish

Instructions:

1. Heat olive oil over medium heat in a nonstick pan.

2. Add sliced shallots and mushrooms, and season with salt and pepper.

3. Sauté for 8-10 minutes, stirring frequently, until shallots and mushrooms are softened and beginning to brown.

4. Meanwhile, bring a large pot of salted water to a boil.

5. Cook pasta as directed on the package.

6. Reserve 120 ml of pasta water before draining the cooked pasta.

7. Add the pasta to the pan with the shallots and mushrooms.

8. Add black garlic butter and red pepper flakes, and toss.

9. Add reserved water a bit at a time until the pasta is coated in a thin sauce (you may not need all the reserved water).

10. Stir in parmesan cheese.

11. Serve, garnished with additional parmesan cheese and chopped chives or parsley.

So simple. So gourmet. Enjoy!