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Home / Recipes / Black Garlic Pasta with Mushrooms
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Black Garlic Infused Pasta with Mushrooms

Handcrafted black garlic pasta tossed with caramelized mushrooms, shallots, fresh thyme, white wine, butter, and Parmesan.

Jump to Recipe Shop Black Garlic Pasta
⏱
Prep Time
15 min
🍳
Cook Time
20 min
👥
Servings
4
📊
Difficulty
Easy

Black garlic and mushrooms are a natural pairing. Both ingredients bring deep savory flavor, but they contribute it in different ways. Mushrooms offer earthiness and a meaty texture, while aged black garlic adds mellow sweetness and concentrated umami without the sharpness of raw garlic. Pasta by Val infuses organic black garlic directly into the fresh pasta dough, creating striking, ink-dark noodles with a rich, gently sweet flavor. The pasta is made fresh in small batches using Italian organic grains and real artisan infusions rather than artificial flavors or colors. For this recipe, the pasta is tossed with a combination of cremini, shiitake, and oyster mushrooms that have been cooked until deeply golden. Shallots, fresh thyme, white wine, butter, and reserved pasta water create a light, glossy sauce that coats the noodles without hiding their color or flavor. A little Parmigiano-Reggiano adds richness, while lemon juice brings just enough brightness to balance the earthy ingredients. The finished dish feels sophisticated but does not require a complicated sauce or hours in the kitchen.

Ingredients

For the Mushrooms

  • 12 ounces cremini mushrooms, sliced
  • 4 ounces shiitake mushrooms, stems removed and caps sliced
  • 4 ounces oyster mushrooms, torn into bite-size pieces
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon unsalted butter
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the Pasta and Sauce

  • 1 package Pasta by Val Fresh or Dry Black Garlic Pasta
  • 1 large shallot, finely minced
  • 2 cloves fresh garlic, thinly sliced or minced
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon crushed red pepper flakes, optional
  • ½ cup dry white wine
  • ½ cup reserved pasta cooking water, as needed
  • 2 tablespoons unsalted butter
  • ½ cup freshly grated Parmigiano-Reggiano
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest, optional
  • 2 tablespoons chopped Italian parsley
  • Kosher salt for the pasta water
  • Freshly ground black pepper, to taste

For Garnishing

  • Additional Parmigiano-Reggiano
  • Fresh thyme leaves
  • Chopped Italian parsley
  • Freshly cracked black pepper
  • Extra-virgin olive oil
  • Toasted hazelnuts or walnuts, optional
  • Crispy sage leaves, optional
  • Lemon zest, optional
  • Flaky sea salt, optional

Pasta Cook Times — Fresh vs Dry

This recipe works with Val’s fresh Black Garlic Pasta or dry Black Garlic Pasta. Times are different, so check which you have before you start:

  • Fresh Black Garlic Pasta: 2–3 minutes in well-salted boiling water. Have sauce and toppings ready before the pasta goes in.
  • Dry Black Garlic Pasta: 9–11 minutes, stirring occasionally. Taste a strand before draining.

Always reserve pasta water before draining. Do not rinse the pasta. Shop fresh pasta · Shop dry pasta

How to Make Black Garlic Infused Pasta with Mushrooms

  1. Prepare the Mushrooms

    Clean the mushrooms with a soft brush or slightly damp paper towel. Avoid soaking them in water because mushrooms absorb moisture quickly and may become difficult to brown.

    Slice the cremini and shiitake mushrooms. Tear the oyster mushrooms into bite-size pieces, following their natural shape. Keep the different mushroom varieties together unless one variety is cut significantly thicker than the others.

  2. Heat the Pasta Water

    Bring a large pot of generously salted water to a gentle boil.

    Fresh pasta cooks very quickly, so have the mushrooms and sauce nearly completed before adding the pasta to the water. Fresh pasta cooks in approximately 2–3 minutes; dry pasta cooks in approximately 9–11 minutes.

  3. Brown the First Batch of Mushrooms

    Heat 1 tablespoon of olive oil in a large, wide skillet over medium-high heat. Add half of the mushrooms in a single layer.

    Leave them undisturbed for approximately 2 minutes so they can begin to brown. Stir and continue cooking for another 2 to 3 minutes, until golden at the edges. Season lightly with salt and pepper.

    Transfer the browned mushrooms to a plate.

  4. Brown the Remaining Mushrooms

    Add the remaining tablespoon of olive oil to the skillet. Add the second batch of mushrooms and repeat the browning process.

    Cooking the mushrooms in batches prevents crowding. When too many mushrooms enter the pan at once, they release moisture and steam rather than caramelize.

    When the second batch is golden, return the first batch to the skillet.

  5. Add Butter and Aromatics

    Reduce the heat to medium. Add 1 tablespoon of butter, the minced shallot, and the fresh thyme. Cook for approximately 2 minutes, stirring frequently, until the shallot softens.

    Add the sliced garlic and optional crushed red pepper flakes. Cook for approximately 30 seconds, just until fragrant. Do not allow the garlic to brown.

  6. Deglaze with White Wine

    Pour the white wine into the skillet. Use a wooden spoon to scrape the caramelized mushroom bits from the bottom of the pan.

    Allow the wine to simmer for approximately 2 to 3 minutes, or until reduced by about half. The sauce should be flavorful and concentrated but still contain enough liquid to coat the pasta.

    Reduce the heat to low while the pasta cooks.

  7. Cook the Pasta

    Bring a large pot of generously salted water to a rolling boil. Add Val’s Black Garlic Pasta and cook until al dente. Fresh pasta: approximately 2–3 minutes. Dry pasta: approximately 9–11 minutes, stirring occasionally. Taste a strand before draining. Reserve pasta water as directed in the next steps and do not rinse the pasta.

    Before draining, reserve approximately ½ cup of the pasta cooking water. Drain the pasta gently. Do not rinse it.

  8. Combine the Pasta and Mushrooms

    Transfer the drained pasta directly to the skillet containing the mushrooms. Add approximately ¼ cup of reserved pasta water.

    Using tongs, gently toss the noodles with the mushrooms and wine reduction over low heat. Add more pasta water one tablespoon at a time until the sauce lightly coats the pasta.

    The sauce should be glossy rather than watery or heavy.

  9. Finish the Sauce

    Remove the skillet from direct heat. Add the remaining 2 tablespoons of butter, grated Parmigiano-Reggiano, lemon juice, most of the chopped parsley, and freshly cracked black pepper.

    Toss gently until the butter and cheese melt into the sauce. Add another splash of pasta water when necessary to maintain a silky consistency.

    Taste before adding additional salt because the pasta water and Parmesan already contribute seasoning.

  10. Plate and Serve

    Divide the pasta among four shallow bowls. Arrange the most attractive mushroom pieces over the top of each serving.

    Finish with additional Parmigiano-Reggiano, fresh thyme leaves, chopped parsley, freshly cracked black pepper, a light drizzle of extra-virgin olive oil, and optional toasted hazelnuts or lemon zest.

    Serve immediately.

Val’s Tips for Perfect Mushroom Pasta

  • Do Not Wash Mushrooms Under Running Water: Mushrooms absorb moisture easily. Clean them with a mushroom brush or a slightly damp towel so they brown properly in the skillet.
  • Use a Wide Skillet: A wide pan gives moisture room to evaporate and helps the mushrooms develop caramelized edges.
  • Cook the Mushrooms in Batches: Crowding the skillet is the most common reason mushrooms become soft and watery. Each mushroom should have contact with the hot pan.
  • Wait Before Stirring: Once the mushrooms enter the skillet, leave them undisturbed for a minute or two. Constant stirring prevents browning.
  • Salt the Mushrooms After They Begin Browning: Salt draws moisture from mushrooms. Allow them to develop some color before seasoning them.
  • Prepare the Sauce Before Cooking the Pasta: Pasta by Val’s fresh pasta fresh pasta cooks in 2–3 minutes; dry pasta cooks in 9–11 minutes. The mushroom mixture should be ready and waiting before the noodles enter the water.
  • Reserve More Pasta Water Than You Expect to Use: The starchy water helps emulsify the butter, wine, and cheese into a smooth sauce. Once the pasta has been drained, this water cannot be replaced easily.
  • Finish the Sauce Away from High Heat: Adding butter and Parmesan after lowering or removing the skillet from the heat helps keep the sauce silky. High heat may cause the cheese to clump or the butter to separate.
  • Do Not Over-Sauce the Pasta: Black Garlic Pasta already carries substantial flavor. A light coating of sauce allows the infusion and dramatic color to remain noticeable.
  • Serve Immediately: Fresh pasta continues absorbing liquid after it is plated. Serve it while the sauce is glossy and the mushrooms are still crisp at the edges.

Why Black Garlic and Mushrooms Work Together

Sweet and Savory Black Garlic: Black garlic has a mellow sweetness and concentrated umami character. It lacks the sharp bite associated with raw garlic, making it especially compatible with earthy ingredients. Val’s infusion gives the pasta flavor throughout every noodle rather than relying on garlic added only to the sauce.

Earthy Mushrooms: Mushrooms bring savory depth and a satisfying, almost meaty texture. Their natural umami flavor reinforces the black garlic without covering its subtle sweetness.

Fresh Thyme: Thyme has a woodsy aroma that pairs naturally with mushrooms, garlic, butter, and aged cheese.

White Wine: Wine adds acidity, preventing the earthy flavors from becoming too heavy. It also lifts the caramelized mushroom flavor from the bottom of the skillet and incorporates it into the sauce.

Butter and Olive Oil: Olive oil helps brown the mushrooms, while butter gives the finished sauce richness and a silky texture.

Parmigiano-Reggiano: Aged Parmesan adds saltiness and nutty flavor, connecting the mushrooms and black garlic.

Lemon: A small amount of lemon brightens the dish without turning it citrusy.

Recipe Variations

Creamy Black Garlic Mushroom Pasta

After reducing the white wine, add ½ cup of heavy cream. Simmer gently for approximately 2 minutes before adding the cooked pasta. Use a restrained amount of cream so the black garlic flavor remains noticeable.

Vegan Black Garlic Mushroom Pasta

Replace butter with plant-based butter or additional olive oil, and replace Parmigiano-Reggiano with vegan Parmesan or nutritional yeast. Finish with toasted breadcrumbs or hazelnuts for texture.

Black Garlic Pasta with Porcini

Soak ½ ounce of dried porcini mushrooms in hot water for approximately 20 minutes. Chop the porcini and add them to the fresh mushrooms. Use some of the strained porcini liquid in place of pasta water for deeper flavor.

Black Garlic Pasta with Truffle

Finish the pasta with a restrained amount of truffle oil, fresh shaved truffle, or truffle butter. Use truffle sparingly because both truffle and black garlic have powerful aromas.

Black Garlic Pasta with Crispy Prosciutto

Cook thin slices of prosciutto in a dry skillet until crisp. Break them into pieces and scatter them over the finished pasta. The salty prosciutto adds contrast to the sweet black garlic.

Black Garlic Pasta with Chicken

Add sliced, pan-seared chicken breast or boneless chicken thighs. Season the chicken simply with salt, pepper, garlic, and thyme, then slice and arrange over the finished pasta.

Black Garlic Pasta with Scallops

Top the pasta with golden, pan-seared sea scallops. The scallops’ natural sweetness complements the molasses-like character of the black garlic.

Black Garlic Pasta with Spinach

Fold 2 cups of baby spinach into the skillet after adding the pasta. Toss just until the leaves wilt. The spinach adds color and freshness without changing the dish’s overall flavor.

Black Garlic Pasta with Burrata

Arrange a small ball of burrata over a family-style platter of mushroom pasta. Open the burrata immediately before serving and allow its creamy center to mingle with the noodles.

What to Serve with Black Garlic Mushroom Pasta

Serve the pasta with light sides that balance its savory character:

  • Arugula salad with lemon vinaigrette
  • Roasted broccolini
  • Grilled asparagus
  • Shaved fennel salad
  • Roasted Brussels sprouts
  • Garlic crostini
  • Warm artisan bread
  • Tomato and burrata salad
  • Roasted carrots
  • Mixed greens with balsamic vinaigrette

A crusty bread is especially useful for enjoying the remaining wine and butter sauce.

Make-Ahead and Storage Instructions

Earlier in the Day: You can clean and slice the mushrooms, mince the shallot, chop the parsley, remove the thyme leaves from their stems, grate the Parmesan, and measure the wine. Store the prepared ingredients separately in the refrigerator. Remove the mushrooms from the refrigerator approximately 15 minutes before cooking.

Refrigerating Leftovers: Transfer leftover pasta to an airtight container and refrigerate promptly. For the best flavor and texture, enjoy it within two to three days.

Reheating on the Stovetop: Place the pasta in a wide skillet over low heat. Add 1 to 2 tablespoons of water or vegetable stock and a small amount of butter or olive oil. Cover and warm gently, tossing occasionally. Finish with fresh Parmesan and herbs.

Note: Do not cook the fresh pasta in advance. Fresh pasta is at its best when cooked, tossed with sauce, and served immediately.

Frequently Asked Questions

What does black garlic pasta taste like?
Black garlic pasta has a deep savory flavor with mellow sweetness and notes often compared with molasses or balsamic vinegar. It does not have the sharp, spicy bite of raw garlic.
Is Pasta by Val’s Black Garlic Pasta vegan?
Yes. Pasta by Val describes its Black Garlic Pasta as 100% vegan.
How long does the fresh pasta cook?
Fresh pasta cooks in approximately 2–3 minutes; dry pasta cooks in approximately 9–11 minutes. Begin checking it early so it remains pleasantly firm.
Can I use only one type of mushroom?
Yes. Cremini mushrooms are the easiest all-purpose choice. Shiitake mushrooms provide stronger flavor, while oyster mushrooms create a softer texture and attractive presentation.
Why did my mushrooms become watery?
The skillet may have been overcrowded, the mushrooms may have been wet, or the pan may not have been hot enough. Cook mushrooms in batches and allow each piece to contact the hot surface.
Can I make the recipe without wine?
Yes. Replace the wine with vegetable or mushroom stock. Add a teaspoon of lemon juice at the end to provide acidity.
Can I make the sauce creamy?
Yes. Add approximately ½ cup of heavy cream after reducing the wine. Simmer gently before adding the pasta.
Can I make the entire recipe vegan?
Yes. Replace the butter with vegan butter or olive oil and replace the Parmesan with a plant-based alternative or nutritional yeast.
Should I rinse the pasta after cooking?
No. Rinsing removes the starch that helps the butter, wine, and Parmesan cling to the noodles.
Can this recipe be doubled?
Yes. Cook the mushrooms in several batches so they brown properly, and use a large skillet or warmed serving bowl to combine the pasta and sauce.

Make It with Pasta by Val Black Garlic Pasta

Dark, Dramatic and Rich with Umami

Pasta by Val’s Black Garlic Pasta features:

  • Organic aged black garlic
  • Deep, molasses-like sweetness
  • Rich umami character
  • A naturally dark appearance
  • A 100% vegan pasta dough
  • Long- and short-noodle options
  • Small-batch, handcrafted preparation

It is designed to complement rather than overpower the remaining ingredients, making it especially well suited to mushrooms, olive oil, herbs, roasted vegetables, and light sauces.

Shop Black Garlic Pasta

Deep Flavor Without a Heavy Sauce

Black Garlic Infused Pasta with Mushrooms proves that a pasta dish can be rich and satisfying without relying on a thick cream or tomato sauce.

Caramelized mushrooms reinforce the pasta’s natural umami flavor. Shallots and white wine add balance. Butter and Parmesan create a light, glossy finish, while thyme and lemon keep the dish fresh.

Serve it for a relaxed dinner, an elegant date night, or anytime you want to place something truly distinctive on the table.

Earthy. Savory. Dramatic. Unmistakably Val.