Black Garlic Pasta
This Black Garlic Pasta tastes rich and decadent, without being heavy.
Servings: 4
Calories: 313kcal
Ingredients
- 1 tablespoon olive oil
- 3 shallots thinly sliced (about ¾ cup)
- 4 ounces shiitake mushrooms sliced
- 8 ounces spaghetti or linguine
- 2 ounces black garlic butter
- ½ teaspoon red pepper flakes
- ½ ounce parmesan cheese plus more to garnish
- Chopped parsley or chives to garnish
Instructions
- Heat olive oil over medium heat in a 10-inch nonstick skillet.
- Add sliced shallots and mushrooms, and season with salt and pepper.
- Sauté for 8-10 minutes, stirring frequently, until shallots and mushrooms are softened and beginning to brown.
- Meanwhile, bring a large pot of salted water to boil.
- Cook pasta as directed on the package.
- Reserve ½ cup of pasta water before draining the cooked pasta.
- Add the pasta to the pan with the shallots and mushrooms.
- Add black garlic butter and red pepper flakes, and toss.
- 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).
- Stir in parmesan cheese.
- Serve, garnished with additional parmesan cheese and chopped chives or parsley.
Notes
Make-Ahead: You can prepare the shallots and mushrooms in advance, and of course the black garlic butter, and keep them in the refrigerator. But we’d recommend making the pasta and tossing it with the sauce right before you’re ready to serve.
Storage: If you have leftovers and want to reheat this dish, you might find the pasta is a little dry, since it will have absorbed some of the moisture from the sauce. Add in a bit more black garlic butter and a splash of water before reheating. That should coat the pasta in the sauce again.
Nutrition
Calories: 313kcal | Carbohydrates: 36g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 204mg | Fiber: 3g | Sugar: 4g
