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Black Garlic Pasta with Mushrooms and Parmesan Recipe

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4 from 10 reviews

A savory and flavorful Black Garlic Pasta featuring tender shiitake mushrooms and shallots sautéed in olive oil, tossed with spaghetti and black garlic butter, finished with parmesan cheese and a hint of red pepper flakes. This quick and elegant dish offers a rich umami flavor perfect for a comforting meal in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Produce

  • 3 shallots, thinly sliced (about 3/4 cup)
  • 4 ounces shiitake mushrooms, sliced
  • Chopped parsley or chives, for garnish

Pantry

  • 1 tablespoon olive oil
  • 8 ounces spaghetti or linguine
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper, to taste

Dairy

  • 2 ounces black garlic butter
  • 1/2 ounce parmesan cheese, plus more to garnish

Instructions

  1. Heat oil and sauté shallots and mushrooms: Heat 1 tablespoon olive oil over medium heat in a 10-inch nonstick skillet until hot. Add the thinly sliced shallots and shiitake mushrooms, seasoning lightly with salt and pepper. Sauté for 8-10 minutes, stirring frequently, until the shallots and mushrooms are softened and begin to brown, creating a flavorful base for the pasta.
  2. Cook pasta: While the shallots and mushrooms cook, bring a large pot of salted water to a boil. Add 8 ounces of spaghetti or linguine and cook according to the package instructions until al dente.
  3. Reserve pasta water and drain: Before draining the pasta, reserve 1/2 cup of the starchy pasta water to help create the sauce’s consistency. Drain the cooked pasta well.
  4. Combine pasta with sautéed vegetables: Transfer the drained pasta to the skillet containing the sautéed shallots and mushrooms. Toss to mix the flavors.
  5. Add black garlic butter and red pepper flakes: Add 2 ounces of black garlic butter and 1/2 teaspoon red pepper flakes to the pasta and vegetables. Toss thoroughly to melt the butter and evenly distribute the spice, enhancing the umami and depth of the dish.
  6. Adjust sauce consistency: Slowly add the reserved pasta water, a little at a time, tossing continuously until the pasta is coated in a thin, silky sauce. You may not need all the reserved water—add just enough for proper sauce texture.
  7. Stir in parmesan cheese: Incorporate 1/2 ounce of parmesan cheese into the pasta mixture, stirring until it melts and further enriches the sauce.
  8. Serve and garnish: Plate the pasta and garnish with additional parmesan cheese and chopped parsley or chives for a fresh, bright finish.

Notes

  • Use freshly grated parmesan for best flavor and melting qualities.
  • Black garlic butter can be made by mashing black garlic into softened butter or can be purchased prepared.
  • Adjust red pepper flakes to suit your desired level of heat.
  • Reserve extra pasta water if you prefer a saucier pasta consistency.
  • This dish pairs well with a light green salad and a crisp white wine.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://monicarecipes.com/black-garlic-pasta-with-mushrooms-and-parmesan-recipe/