Black garlic gives this pasta dish a delicious flavor like no other!
TIME: 10 minutes prep, 20 minutes total YIELD: 2 servings RECOMMENDED VARIETY: Black Garlic
¼ cup extra virgin olive oil
a generous amount of ground black pepper
6–8 ounces sliced baby bella mushrooms
8 cloves black garlic, peeled and thinly sliced or diced as preferred
1 medium to large shallot, thinly sliced
2 tablespoons chopped fresh basil
salt, to taste
freshly grated Parmesan or vegan cheese
8 ounces uncooked fresh linguine (or other ribbon pasta)
Cook pasta according to package directions.
As pasta cooks, heat olive oil in a large, deep nonstick skillet over medium heat. Add black pepper into the oil as it heats.
Add mushrooms and black garlic to pan and toss to coat with oil. Cook for about 5 minutes, then reduce heat to medium low and add shallot.
Cook, stirring frequently—the goal is to sweat the shallot, rather than brown it.
When the pasta is done cooking to al dente firmness, turn off the heat under the mushroom garlic mixture.
Drain the pasta, reserving a half cup of the cooking liquid.
Add the pasta to the skillet and toss to combine. Add the basil and toss. Season with salt to taste.
If the pasta is too dry, add some reserved pasta water, 1–2 tablespoons at a time.
Divide the pasta into two bowls, then spoon the mushroom garlic mixture over the top of each bowl of pasta.
Top with freshly grated Parmesan and serve.